How to mix jellyfish, how to mix jellyfish

Introduction to mixed jellyfish.

Jellyfish is a delicacy with jellyfish and cucumber as the main ingredients.

How to mix jellyfish is the most nutritious.

Method 1 of mixing jellyfish.

1. Soak the jellyfish in water for 1 hour.

2. Mix the seasoning of the chili sauce in a small bowl.

3. Leave the jellyfish out of the water for 5 minutes.

4. Remove and drain.

5. Mix the jellyfish with the cucumber in a separate bowl, then add the ginger and garlic.

6. Put it in your favorite bowl.

7. Drizzle with chili sauce and sprinkle with an appropriate amount of coriander.

Mix jellyfish method two.

1. Soak the jellyfish skin or jellyfish head in water for several hours to remove part of the salt, and use a blade to form a thin slice.

2. Blanch quickly with hot water at 70 degrees Celsius, remove and set aside. Balsamic vinegar is mixed with sugar to form a sweet and sour sauce.

3. Remove the leaves from the cabbage core, cut the cabbage into thin strips, sprinkle a little fine salt and marinate for 10 minutes to control the moisture of the cabbage strips.

4. Put the cabbage strips and jellyfish slices into a clean container, pour in the prepared sweet and sour sauce, and mix well.

Mix jellyfish method three.

1. Soak the jellyfish head in advance until there is no salt taste.

2. Wash the bitter gourd, remove the pulp and slice, and slice the red pepper.

3. Heat the water in the pot and blanch the bitter gourd.

4. Turn off the heat and then blanch the jellyfish head to cool.

5. Put the ingredients in a bowl and add salt and sugar to mix evenly.

6. Add light soy sauce.

7. Add balsamic vinegar and mix well.

8. Heat sesame oil in a pot, add minced garlic and fry until fragrant.

9. Then pour the garlic oil into a bowl.

10. Mix well again and serve.

How to mix jellyfish will lose nutrients.

When stir-frying jellyfish, the temperature of the water should not be too high, otherwise the nutrients of the jellyfish will be lost.

How to prepare the ingredients for jellyfish.

Generally, jellyfish skin on the market is pickled seafood, which is contaminated with a large number of halophilic bacteria during the production process, and must be soaked in vinegar for more than 30 minutes before it can be killed. If it is bagged and ready-to-eat, soak it for an hour. If not, you have to soak it for a long time, usually a day.

Then rinse with water repeatedly to remove the salt, blanch the boiling water, immediately remove it in cool boiling water, and naturally reduce it for more than six hours, and cut it into shreds.

The soaking of salted jellyfish is very important, and the degree of soaking directly affects the taste. When soaking, the jellyfish should be washed with cold water to remove the sediment, especially the wrinkles of the jellyfish head have a lot of sediment, and they should be washed several times. Then soak in cold water for 2-3 days to remove the bitter and salty taste of salt and alum.

Pay attention to changing the water every day to prevent decay.

The soaked sea scorn skin should not taste astringent or salty. If there is no shredding, you can cut it into shreds about 2 cm wide and about 5 cm long, and then put it in clean water to wash.

Cut the jellyfish that has been fully soaked into shreds or (pieces) with 70 water to increase the crispness of the jellyfish, but the time with hot water should not be too long, and it is best to put it in cold water immediately after cooling, so that the jellyfish is not only fully swollen, but also crisp and tender, and the cold salad can not lose its original flavor.

Share a delicious and practical home-cooked meal every day.

1. Jellyfish head is a traditional famous dish in Shanghai, which belongs to Shanghai cuisine.

3. Let's start with the ingredients you need:

Jellyfish head, coriander. Homemade beef chili sauce, garlic, bell peppers, shallots.

4. First chop the coriander shallots, remove the stems and seeds of the bell pepper and cut the shredded peppers, cut the garlic into minced pieces, slice the jellyfish head soaked in water for more than 10 hours, and then soak the sea slices in cold boiled water for 5 minutes, and then squeeze out the water by hand and put it into the basin, so that it is easy to absorb the flavor when cold dressing.

5. Put minced garlic, shredded chili pepper, minced green onion, homemade beef hot sauce, 5 grams of sugar, 2 grams of monosodium glutamate, 5 grams of light soy sauce, 3 grams of balsamic vinegar, 2 grams of sesame oil in a pot, stir well with chopsticks, then add coriander, mix well again and serve. A plate of very refreshing cold jellyfish head is ready.

6. Jellyfish contains a variety of nutrients needed by the human body, especially iodine that is lacking in people's diet, and is an important nutritious food.

Hello friend. First of all, cut the jellyfish skin, cut the green pepper into cubes, cut the millet pepper into sections, mince the garlic, open the water in the pot into the jellyfish skin and blanch the water to take it out, put the millet pepper, green pepper, minced garlic, salt, sugar, soy sauce, sesame oil, aged vinegar into the jellyfish skin and stir evenly, cut the cucumber into thin slices and put it at the bottom of the plate, and put the adjusted jellyfish skin.

The jellyfish is very tasty, the taste is also very good, and it crunchy in the mouth. Thank you.

Cold fresh jellyfish is a home-cooked delicious health dish, which cleanses the stomach and intestines, detoxifies and cools off. It is added to the salad to make the aroma richer and the taste richer.

Method 1. Preparation of ingredients.

400 grams of jellyfish head, 40 grams of soy sauce, 25 grams of vinegar, 5 grams of minced ginger, and 1 gram of sesame oil.

Steps: 1. Take the jellyfish skin, soak it in water for 4-8 hours, and then wash it off thoroughly.

2. Then cut into thin strips, wash 1-2 times with cold boiled water, squeeze the water of the jellyfish shreds as much as possible, and put them in a basin.

3. Add an appropriate amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate to taste, and mix well.

Raw material. Serve immediately.

Practice 2. Preparation of ingredients.

200 grams of jellyfish skin, half a carrot, half a cucumber, 1 coriander, 1 mustard oil, 1 teaspoon sesame oil, 1 teaspoon light soy sauce, 1 teaspoon balsamic vinegar, 1 teaspoon salt, appropriate sugar.

Steps: 1. Put all the seasonings in a small bowl and mix well to make a sauce for later use.

2. Wash the jellyfish and cut it into shreds, blanch it quickly with hot water, and remove the ice water for later use.

3. Wash and shred carrots and cucumbers, and chop and chop coriander.

4. Put all the ingredients in a bowl, drizzle with the sauce and mix well.

Jellyfish salad Ingredients.

Jellyfish, vinegar, light soy sauce, sugar, salt, chili oil, cucumber, sesame oil.

Method. 1.Blanch the jellyfish in boiling water for 10 seconds, then remove and drain, making sure to do it quickly, otherwise the texture will become very hard.

2.Slice half of the cucumber and slice the other half for garnishing.

3.Put the cucumber shreds into the jellyfish shreds, add vinegar, light soy sauce, sugar, salt, chili oil, sesame oil and stir well.

Jellyfish salad. Ingredients: cucumber, jellyfish, garlic, red pepper, green onion.

Seasoning: Wet.

Stir all the ingredients together and mix well.

Ingredients: 300 grams of jellyfish, 50 grams of carrots, 250 grams of white radish, one coriander, 10 grams of garlic, one spicy millet

1 teaspoon of salt, 1 tablespoon of sugar, a small amount of chicken essence, an appropriate amount of oil, 2 tablespoons of aged vinegar, 1 tablespoon of light soy sauce, 1 teaspoon of sesame oil.

How to do it The jellyfish head is pickled, soak it in water in advance, and change the water several times during the period until the jellyfish head has no salty taste;

Prepare other ingredients such as white radish and carrots;

Shred the radish, the grater I use, add half a teaspoon of salt, mix well and leave for half an hour, dehydrate and squeeze dry for later use;

Cut the jellyfish head into strips, the carrots are shaved into thin strips with a grater, the millet is diced with spicy, and the coriander and garlic are chopped;

Put the shredded jellyfish into the hot water that has not yet been boiled, turn off the heat, blanch for a few seconds, and quickly remove it;

Cool the jellyfish head in cold or ice water. Remove and drain the water;

The carrots are also blanched in water (add a little salt and oil to the water), remove and drain for later use;

Put the jellyfish head, white radish locust and carrot shreds on a plate and spread them out, and spread the chopped coriander, minced garlic and millet spicy dices on the surface;

Add 1 tablespoon light soy sauce, 2 tablespoons aged vinegar, 1 tablespoon sugar, 1 teaspoon sesame oil, 1/2 teaspoon lead salt, and a little chicken essence to make juice and add to the plate;

Mix well and serve.

Tips: Jellyfish are short-lived, pick them up quickly, otherwise the jellyfish will shrink very small! This step can also be omitted, but the pickled taste may remain. Blanching in cold water can make the jellyfish more crisp;

The jellyfish head is used here, and the production method is also suitable for jellyfish skin;

The taste of the sauce is adjusted according to itself, and a little chili oil, pepper oil, and pepper can be added for heavy taste.

Ingredients: 300 grams of shredded jellyfish, appropriate amount of ginger, appropriate amount of coriander, 2 millet peppers, 2 tablespoons of light soy sauce, 1 teaspoon of cooking wine

1 teaspoon balsamic vinegar, appropriate amount of sugar, a little chicken essence, a little black pepper, appropriate amount of sesame oil, a little cooked sesame seeds.

Steps: Wash the jellyfish silk soaked in advance, squeeze out the water and put it in a deep bowl;

Put the coriander, ginger and chili pepper in a bowl with jellyfish;

Chop the coriander, ginger and chili peppers;

Add all the seasonings and mix well.

Tips Jellyfish must be soaked a night in advance, otherwise it will be salty. The seasoning can be adjusted according to your taste.

Here's how:

Soak the jellyfish in cold water, and change the water several times to remove the salty taste.

, cucumber and red cabbage cleaned and cut into thin strips.

Put water in the pot and boil, blanch the jellyfish for 5 seconds and then remove it.

Pour all the ingredients (except the cooked sesame seeds) into a bowl and make a bowl of Hu Hong juice.

, jellyfish, shredded cabbage, minced garlic and bowl juice into a container and stir well.

Sprinkle with cooked sesame seeds and eat directly.

Jellyfish diet precautions:

1. It can be eaten by the general population, especially suitable for patients with yin deficiency and dry heat, phlegm heat and cough, food accumulation and distension, dry stool, polydipsis after drinking, acute and chronic bronchitis, and hypertension. Those with spleen and stomach deficiency and allergies should avoid eating. Not edible after decay and deterioration.

2. Jellyfish should not be pickled with white sugar Fresh jellyfish contains more water, the skin is thicker, and it also contains toxins, which are not suitable for consumption, and need to be salted with edible salt and alum for 3 times (commonly known as alum), so that the fresh jellyfish can be dehydrated 3 times before the toxins can be drained with the water.

The above content reference: Encyclopedia - jellyfish.

Ingredients: Appropriate amount of jellyfish, 1 cucumber, appropriate amount of garlic, appropriate amount of millet pepper

Vinegar to taste, salt to taste, sugar to taste, sesame oil to taste.

Preparation steps Cut the jellyfish into shreds and blanch them with warm water;

Beat the cucumber apart and cut into small pieces;

Take an empty bowl, put an appropriate amount of vinegar, add salt, sugar, sesame oil, minced garlic, minced millet pepper, stir well;

Place the jellyfish on top of the cucumber, pour the sauce over it, mix well and enjoy.

Tip: Blanch jellyfish in warm water for 2 seconds.

Ingredients: Appropriate amount of jellyfish head, appropriate amount of coriander, appropriate amount of green onions, appropriate amount of light soy sauce

A little monosodium glutamate, a little sesame oil, an appropriate amount of sugar, and an appropriate amount of white rice vinegar.

Steps. Wash the jellyfish skin with water, remove salt, alum, blood, and sand, and then soak it in clean water;

It's best to soak a day or two beforehand. If you are afraid that the cleaning will not be clean, you can rub the jellyfish head with table salt, so that you can.

Quickly rub off the coarse salt and strange smell in the jellyfish head, and then wash it with water;

Prepare green onions, coriander to taste;

After soaking the jellyfish head, blanch it in hot water. The water temperature should not be too high, five or six percent of the heat is enough.

You can also soak it in warm water for a while;

After the jellyfish head is cleaned, cut it into shreds or slices, coriander and green onions;

Put the shredded jellyfish head and chopped green onion and coriander in a large bowl;

Add an appropriate amount of sugar and stir well;

Add an appropriate amount of white rice vinegar and light soy sauce and stir well;

Marinate for about 10 minutes;

The ratio of adding seasoning can be adjusted according to the ratio of one spoonful of light soy sauce, two spoons of sugar, and three spoons of white rice vinegar, and then increase or decrease according to personal preference;

After pickling, add a little monosodium glutamate to make it fresh;

Stir well and serve;

Add a little sesame oil and stir it before serving, and the taste will be more fragrant.

The cold salad slows down the jellyfish head and is ready;

Sweet and sour, very appetizing.

Ingredients: A plate of shredded jellyfish, an appropriate amount of shredded ginger, an appropriate amount of monosodium glutamate, and an appropriate amount of sesame oil

1 spoonful of vinegar, 1/2 spoon of sugar, 1 spoonful of cooking wine.

Steps. Jellyfish silk is relatively salty, so soak it in water overnight in advance;

Rinse well, add shredded ginger, a spoonful of vinegar, a spoonful of monosodium glutamate, half a spoon of sugar, a spoonful of sesame oil, and a spoonful of cooking wine and stir well;

Serve on a plate and serve. Refrigerated is just tastier.

Tips: Jellyfish disturbance should be soaked in water in advance, otherwise it will be too salty.

Ingredients: 250 grams of jellyfish silk.

1 piece of ginger. 2 cloves of garlic.

1 shallot. 2 tablespoons of soy sauce.

1 tablespoon of black vinegar.

1 tablespoon sugar.

1 tablespoon of sesame oil.

1 2 teaspoons of paprika.

Coriander to taste. Method:1The jellyfish silk is wide and cleaned, and cut into thin strips about 5cm long;

2.Finely chop the ginger and garlic, and chop the shallots into finely chopped shallots for later use;

3.Add water to the pot and boil, put in the jellyfish shreds to blanch the water, remove and put it in clean water to cool;

4.Drain the jellyfish in cold water and put them in a large bowl;

5.Add minced ginger, minced garlic, soy sauce, black vinegar, sugar, sesame oil and chili powder, stir well;

6.Add the shallots and stir again;

7.Sprinkle with cilantro and enjoy.

2.The shredded jellyfish and the sauce should be stirred evenly and let it taste in, and it is recommended to let it stand for more than 30 minutes.

The preparation of cold jellyfish is as follows:Tools & Materials: Pots, kitchen knives, cutting boards, bowls, pots, plates, colanders, spoons, chopsticks, jellyfish potatoes, water, purple cabbage, cucumbers, garlic, sugar, aged vinegar, salt, soy sauce, Maeno sesame oil, cooked white sesame seeds.

1. Soak the jellyfish in cold water, and change the water several times to remove the salty taste.

2. Purple cabbage, cucumber shredded.

3. Prepare the minced garlic.

4. Put sugar, vinegar, soy sauce, salt and sesame oil in a bowl and mix thoroughly.

5. Bring the water to a boil, blanch the jellyfish dismantler for 5 seconds and remove it immediately.

6. Put jellyfish, purple cabbage and cucumber into a large bowl and pour the juice in.

7. Mix the cooked white sesame seeds well.