Elephant yam jelly and wood ear mushroom salad

Ingredients

200 grams elephant yam

20 grams wood ear mushroom, soaked

3 garlic cloves

1 small bunch green onion

1 tablespoon chopped chili sauce

1 tablespoon soy sauce

1 teaspoon white sugar

2 tablespoons vegetable oil

Method

1. Slice the green onions, chop the garlic cloves

 

2. Slice the elephant yam jelly

 

3. Make a deep gash in each sliced jelly in the center, pass one end through the gash, so that the jelly are twisted

 

4. Immerse the jelly in boiling water for 1 minute, take out, drain

 

5. Immerse the wood ear mushrooms in boiling water for 1 minute, take out, drain

 

6. Put the jelly and mushrooms in a dish

 

7. Heat a fry pan over low heat, pour vegetable oil in the fry pan, heat the oil until shimmering, add the chopped chili sauce, garlic, and green onions in the fry pan, stir until fragrant

 

8. Add soy sauce and white sugar in the fry pan, stir until even

 

9. Top the jelly and mushrooms with the mixed sauce, done