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Colorful Sheet Jelly

Preparation Time:   20  (mins)
Cooking Time:   20  (mins)
Cooking Method:   ----
Cook level:   Normal
Serving Size:   2  (person)


sheet jelly (a gelatin-sheet pasta from beans or sweet potatoes) 8 oz.
cucumber, julienned 3 oz.
beaten egg 1
black fungus, soaked and julienned 2 oz.
enoki mushrooms 1 handful
carrot, julienned 3 oz.

Seasoning Mix

Seasoned Soy Sauce for Seafood 2 Tbsp.
sesame sauce 1 Tbsp.
vinegar 1 Tbsp.
sugar 1 Tbsp.
Soy Sauce 3 Tbsp.
Soup Base for Sichuan Hot and Spicy Hot Pot 1 Tbsp.
cooking oil 1 tsp.
Dash water as needed.

1.   Heat pan, add oil and coat pan evenly with paper towel. Pour beaten egg into hot pan and cook until golden, then flip over. Julienne the cooked egg and set aside.
2.   Boil the enoki mushrooms until soft, drain, and set aside. Boil sheet jelly until soft, cut into strips, and set aside.
3.   Place sheet jelly in center of plate, surrounded by five colors of ingredients.
4.   Dilute Seasonings with dash of water and pour over dish. Ready to serve.

Tag: Sheet Jelly

For better flavor, add a little sesame oil and cooking wine to soybean sauce, and steam for 12 minutes before pouring over dish.

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