The new way of eating sea cucumber is nutritious, fresh and delicious

Ingredients: Frozen small black sea cucumber 250g, a pack of 100 leaves, young corn, sliced ​​shiitake mushrooms, appropriate amount of fungus sticks, a little sesame oil, sliced ​​carrots and cucumbers

practice:
1 Frozen small black sea cucumbers are first thawed from the frozen layer in the preservation layer and thawed at a low temperature. Remove the package and pour out the water, and dry it for later use

2 Soak the shiitake mushroom slices and fungus strips for 15 minutes, take them out and put the cornstarch in boiling water for 1 minute, put the hundred leaves in boiling water for 30 seconds to remove the fishy smell, take them out and dry them for later use, pour the fungus strips into a little sesame oil and mix well

3 Lay the 100-page flat, put in all the materials one by one, roll up

4 Cut into 3cm wide with an oblique knife, place on a plate and use candied golden oyster sauce/oyster sauce as dipping sauce

Thawing frozen sea cucumbers at a low temperature can best preserve the gelatin of the product

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