Recipe for Spicy Jellyfish with Lotus Spicy Mustard

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  1. Boil lotus root slices in water.

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  2. Soak the boiled lotus root slices in ice water (you can also not soak them, Lotus root slices soaked in ice water will be very crispy) Soak for a while, take out and drain well for later use.

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  3. Boil the konjac with water, drain and set aside.

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  4. Dice the green and red peppers, leave some of the red peppers and cut them into shreds, and chop the garlic.puree, pour lotus root slices into a large plate, add green and red peppercorns, minced garlic, and salt, stir evenly, and finally pour in Jinba chili oil, stir evenly again, and set aside.

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  5. Prepare the mustard, minced garlic, King James chicken powder, and red pepper shreds, coriander stem segments, green onion shreds, and sesame oil; pour konjac knots and jellyfish into an empty plate, and add the above prepared accessories and seasonings into the basin in sequence.

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  6.Finally add Jinba Sashimi Fresh Sauce

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  7. Stir evenly and let it sit for a while.

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  8. Take an empty plate, put the mixed lotus root slices on the bottom of the plate , spread the mixed jellyfish and konjac knots on the lotus root slices, and sprinkle with sesame seeds.