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Recipe Colorful Sheet Jelly

Colorful Sheet Jelly

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    20mins

  • Cooking

    20mins

Vegetarian Vegetable Appetizer Less Than 60 mins Chinese Food

What You Will Need

Ingredients

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

Seasoning

  • 2 Tbsp. Lee Kum Kee Seasoned Soy Sauce for Seafood
  • 1 Tbsp. sesame sauce
  • 1 Tbsp. vinegar
  • 1 Tbsp. sugar
  • 3 Tbsp. Lee Kum Kee Soybean Sauce
  • 1 Tbsp. Lee Kum Kee Soup Base for Sichuan Hot & Spicy Hot Pot
  • Dash of water as needed

Made with
Lee Kum Kee products

Seasoned Soy Sauce for Seafood, 410ml

Soy Sauces

Seasoned Soy Sauce for Seafood
Soybean Sauce 8.5 oz (240 g), Jar

Bean Sauces

Soybean Sauce
Soup Base for Sichuan Hot & Picy Hot Pot

Chili Sauces

Soup Base for Sichuan Hot & Spicy Hot Pot

How to make it

  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.
  5. Tip: 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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