How to mix jellyfish to eat delicious, how to mix jellyfish head is the most delicious

Ingredients: jellyfish, wakame, cucumber.

Seasoning: salt, vinegar, flavored powder, light soy sauce, sugar, sesame seeds

Method: 1. Cut jellyfish: Rinse the jellyfish with water repeatedly to remove the salt.

Then cut into finger-width strips. 2. Jellyfish superheated water (how to remove impurities in jellyfish): Usually eating cold jellyfish will have a feeling of gen, which is not refreshing enough; And jellyfish are not easy to taste.

The solution is to boil a pot of water to about 80 degrees, that is, when the water is about to boil. Put in the chopped jellyfish and remove it immediately. It can't be too long.

For better control, you can use a colander to soak in hot water. The impurities of jellyfish are generally not visible, and can be removed with hot water, and the sticky matter on the surface of the jellyfish is easier to absorb by hot water. Quickly pass through the water and remove to control drying.

3. Handle cucumbers: Cut cucumbers into thin slices, the thinner the better. Then put an appropriate amount of salt in the water (equivalent to the intensity of the usual soup, not too much), and soak in the cucumber slices.

At the same time, wakame can be added to add the umami flavor of cucumber. The salt is added to remove the raw flavor of the cucumber, which is more flavorful and crispy. Soak for 20-30 minutes.

If you don't have time, you can sprinkle a little salt directly on the cucumber and rub it well. The effect will be worse, and the uneven salt content will make the cucumber watery and affect the taste.

4. How to make seafood juice.

5 sauces: seafood sauce, vinegar, miso powder, light soy sauce, sugar (ratio 7:3:

1:1) First of all, put the flavor powder in the pot and boil, in order to volatilize the alcohol components in the flavor powder, leaving only the sugar; Then add soy sauce and seafood sauce. Wait for boiling before putting vinegar, vinegar can not be put first, vinegar is too easy to volatilize when heated.

Add MSG again, turn off the heat and let cool.

6. After processing the jellyfish: After controlling the water, pour the jellyfish into the basin first, put some prepared juice, don't pass the jellyfish, stir it. Vinegar has a strong penetrating power, which makes it more flavorful. Jellyfish are fished out and dried.

7. Take out the jellyfish and cucumber and add juice on the plate, sprinkle sesame seeds on the surface.

Ingredients: 2 white cucumbers, Dong =, Sheng =, 300 grams of Lan jellyfish skin, 4 cloves of garlic, 1 coriander, seasoning: salt, chicken essence, balsamic vinegar, sesame oil.

Method: 1. Wash the jellyfish skin repeatedly with water, then cut it into shreds, and soak it with water after washing until its astringency and saltiness are removed;

2. Blanch the jellyfish skin with water about 70 degrees, remove it immediately after 3 seconds from the pot and soak it in cool boiled water, and squeeze out the water when you use it;

3. Cut the cucumber into strips, mash the garlic into puree, and cut the coriander into sections;

4. Mix all the raw materials, pour in sesame oil and mix well, then add an appropriate amount of salt, balsamic vinegar and chicken essence, and mix well.

Tips: 1. Blanch the dried jellyfish skin in advance =, Sheng =, and Lan Hai jellyfish. The water temperature should not be too high when blanching, and the blanching time should not be too long, otherwise the jellyfish will melt away (the store blanches less, and the amount of jellyfish skin will decrease sharply after blanching);

2. After blanching, quickly put it into cool boiled water, and squeeze out the water as much as possible;

3. Mix well with sesame oil to lock in the moisture, and then add other seasonings and mix well;

4. Try to add as little liquid condiments as possible to avoid the feeling of water in the finished dish.

Hot and sour jellyfish head.

Ingredients: 150g jellyfish head, 3g garlic, a handful of sesame seeds, salt, cooking wine, ginger juice, balsamic vinegar, red oil, sesame oil, chicken essence.

Method: 1. After cleaning the purchased jellyfish head, soak it in clean water for about 5 hours, and break it into small pieces along the sting petals;

2. Heat the water in the pot, put the jellyfish head into the pot and blanch it quickly, then remove it;

3. Make seasonings from garlic paste, salt, cooking wine, ginger ale, balsamic vinegar, red oil, etc., sprinkle on the head of the jellyfish, and stir well;

4. Sprinkle sesame seeds before eating.

Jellyfish salad. Ingredients: 750 grams of fresh jellyfish, half a garlic, salt, aged vinegar, sesame oil, monosodium glutamate, and coriander.

Method: 1. Soak the jellyfish in clean water for about 5 hours and wash it;

2. Cut the cleaned jellyfish into thin strips and wash them again;

3. Make garlic paste, aged vinegar, sesame oil, etc. into seasonings and pour them into shredded jellyfish;

4. Sprinkle with chopped coriander.

Fragrant jellyfish. Ingredients: Appropriate amount of shredded jellyfish, green onions, ginger, olive oil, sesame oil, salt, sugar, vinegar, soy sauce, and chicken essence.

Method: 1. Soak the jellyfish in cold water, wash it, cut it into thin strips, and drain it;

2. Heat the oil in the pot, stir-fry the shallots and ginger, add the shredded jellyfish and stir-fry;

3. Add salt, sugar, vinegar, soy sauce and other seasonings, stir-fry evenly;

4. Before cooking, add the chicken essence.

The above three are all about jellyfish are more common and relatively simple methods, you can try them when you usually cook, the taste is very good, and it is suitable for all kinds of people to eat.

Method: 1. Rinse the jellyfish head clean of sediment, soak it in clean water for 5 hours, change the water twice in the middle, cut it into small pieces along the sting petals, and then wash it with water; Peel and wash the garlic to make minced garlic.

2. Add water to the pot, put the jellyfish head into the jellyfish head after the water boils, blanch it quickly, remove it and soak it in cool boiled water.

3. Add garlic paste, salt, cooking wine, ginger juice, balsamic vinegar, red oil, sesame oil, and chicken essence to the jellyfish head, mix well and put on a plate, sprinkle with cooked sesame seeds.

How to dispose of jellyfish heads.

Soak the jellyfish head in salt water to allow it to rot on the surface. Soak for about 10 hours, take the sting head in your hand and use it with your hands, remove the whiskers and white dirt and mucus on the sting head, rinse the sting head, use alum powder, appropriate amount of salt water, spread the sting head, about 10 hours later, take out and drain the alum water, and then according to the weight of the existing stinging head, then put the sting head into the tank, put a layer of salt on the sting head, and sprinkle the top layer with salt to cap, 5 7 days. Take out the biturate, rinse the sting head with clean alum brine, put the sting head into the tank, evenly sprinkle the salt alum mixture, the top layer is capped with salt, after marinating for 7-8 days, wash the sting head with brine, drain the brine for 7 days, turn it up and down, and when you hold it vigorously by hand, the brine is dripping.

The finished product is white, yellow-brown, light brown, no sediment, no sting, no impurities, no peculiar smell.

Learn to make refreshing, delicious, nutritious, and often prepared cold jellyfish shreds at home.

Method 1: Ingredients: jellyfish skin, coriander, carrot, cucumber, green onion, chili, sesame oil, vinegar, sugar, sesame seeds, chili oil, salt.

Method: 1. After the jellyfish skin in the high-concentration salt water is removed, wash it carefully with water to prevent individual small sand particles from being left. Soak in water for 1-2 hours after washing, and change some water frequently if you have time.

2. Add water to the pot, bring to a boil over high heat, and prepare a basin of cold water at the same time.

3. Put the soaked jellyfish skins into boiling water one by one, turn them over a few times, boil for 10-20 seconds, and then take them out and put them in cold water. Jellyfish skin shrinks quickly when it enters boiling water, so if you don't want to feel like the rubber skin, be sure to remove it and throw it in cold water within 20 seconds.

4. Soak the jellyfish skin in water, no salty taste, then soak it in white vinegar for 15-30 minutes to remove the fishy smell, then wash it, beat it into slices about two inches wide, and then cut it into thin strips and put it in a basin.

5. Shred the green onion, cut the coriander into sections, shred the carrot, shred the cucumber, shred the chili pepper, and puree the garlic into a pot and put it in a pot.

6. Add a little sugar and an appropriate amount of salt, then add more vinegar and a small amount of sesame oil seasoning and mix well, then put some chili oil and sesame seeds, mix well and then put it on a plate to enjoy (put it in the refrigerator for 30 minutes to taste better).

Method 2: Ingredients: dried jellyfish skin, shredded carrot, red pepper, ginger, cucumber, white vinegar, sugar, salt, sesame oil.

Method: 1. Shred red red pepper and cucumber for later use.

2. First of all, clean the dried jellyfish skin with water and soak it in cold boiled water (the water can be flooded) to remove the excess salt in the jellyfish skin, and then take it out to dry for later use.

3. Boil a pot of water until boiling, flush in the jellyfish silk in method 2, let the jellyfish skin silk roll up to a q degree, then flush cold boiling water until there is no fishy smell, drain and set aside.

4. Add method 3 jellyfish skin to all the seasonings and mix well.

5. Add shredded red pepper, shredded cucumber, shredded carrot and shredded ginger from method 1 and mix well.

6. You can put the finished cold jellyfish shreds in the refrigerator, and it will be more flavorful the next day.

Method 3: Ingredients: jellyfish, shredded konjac, shredded green and red peppers, Kewpie salad dressing (Japanese taste), salt, vinegar.

Method: 1. Soak the jellyfish for half a day after washing and soak out the excess salt.

2. Blanch the konjac silk in boiling water and mature, drain the water and set aside.

3. Put the two ingredients into a container, pour in the Kewpie salad dressing, and add an appropriate amount of salt and vinegar. Feel free to add any seasoning to your taste.

4. Stir well, sprinkle with shredded green and red peppers, and serve.

Give more seasonings, garlic, ginger, vinegar, cooking wine, etc., give more seasonings...

Cold jellyfish shreds: soak the jellyfish in cold water, add salt, rub it by hand to remove the astringent smell, wash until the salty taste is removed, soak and float in cool boiled water for about an hour, remove and drain the water. Cut the cucumber into shreds, mix with a pinch of salt, drain the water, and cut the parsley into sections.

Rice vinegar, light soy sauce, sugar, salt, chili oil, cooked sesame seeds are mixed into a sauce for later use, add water to boil in a pot, blanch the jellyfish shreds in boiling water for 10 to 15 seconds, then remove and drain, put them on a plate and pour ice water to soak for 10 minutes, then remove them, mix all the ingredients well and eat.

Stinging in scallion oil: Shred cucumbers and carrots, blanch and remove for one second. Blanch the jellyfish with boiling water and immediately put it in purified water.

Drain the shredded jellyfish and carrots and cucumbers, put them in the saucer and mix with all the seasonings. Put oil in a pan and fry the green onions to make the scallion oil. Use scallion oil as sesame oil and drizzle it on it.

Ingredients: 300g shredded jellyfish, 100ml rice vinegar, 50g tomatoes, 40g cucumbers.

Ingredients: 1 tablespoon 15ml rice vinegar 1 tablespoon 15ml light soy sauce 1 2 (3 grams) sugar 1 4 teaspoons 1 gram salt 1 teaspoon 5ml chili oil 1 teaspoon 5 grams cooked white sesame seeds.

Method: 1 Blanch the shredded jellyfish in boiling water for 10 to 15 seconds, then remove and drain. When blanching the shredded jellyfish, don't blanch it for too long, otherwise the texture will become very hard.

As long as you see the blanched jellyfish shrink, it can be drained for about 10 to 15 seconds.

2 Put it on a plate and pour in 100ml of rice vinegar and soak for 10 minutes. Then discard the soaked rice vinegar and do not use it. This time, I used the east ||Sheng |The jellyfish silk is processed, and only the water needs to be filtered out;

You can add a little chili oil, as well as sesame oil, which consumes oil, so that it tastes delicious.

Jellyfish shredded, green onion, ginger, chili pepper, oyster sauce, refined salt, chicken powder, thirteen balsamic vinegar.

Delicious jellyfish salad method:Ingredients: 350 grams of shredded jellyfish, an appropriate amount of mustard, 1 section of oily wheat stalk, an appropriate amount of chopped pepper, and an appropriate amount of chopped green onion.

Excipients: appropriate amount of salt, appropriate amount of vinegar, appropriate amount of sesame oil, appropriate amount of light soy sauce.

Steps: 1. Soak the jellyfish silk you bought back in water for one or two hours, and change the water several times in the middle, because this jellyfish silk is a salt jellyfish, and you need to soak it to remove the salt.

2. If there are cucumbers, cut some shredded cucumbers and mix them together to make it more delicious.

3. Soak the jellyfish silk with salt and drain the water, soak it in warm boiled water below 50 degrees for 5 minutes, and then drain the water.

4. Blanch with boiling water for one minute.

5. Drain the jellyfish soaked in warm boiled water.

6. Sprinkle with shredded vegetable stalks, an appropriate amount of mustard, and homemade chopped peppers.

7. Add salt, light soy sauce, vinegar and sesame oil according to your taste. Note that the mustard and chopped peppers are salty, don't pour too much salt and light soy sauce, and sprinkle with chopped green onions. There is ginger and garlic in the chopped pepper, so no ginger and garlic are added.

8. Mix all the seasonings well and you're ready to eat. It tastes better when it is refrigerated for a while.

1.Choose fresh jellyfish. Fresh jellyfish have a smooth and elastic body surface and a delicious smell. The smell of old jellyfish will be very strong, and it will taste very astringent, which will affect the taste and flavor very much.

2.Jellyfish are handled in advance. Remove the jellyfish from the bag and rinse it with water to remove the mucus from the jellyfish's body. Then put it in a pot of boiling water for about 30 seconds, remove the cold water immediately, and let the jellyfish temporarily retract into its tentacles. This removes the umami flavor and is also easy to handle.

3.The materials are prepared freshly. White onions, ginger, garlic, light soy sauce, dark soy sauce, sugar, fresh soup, sesame oil. These seasonings are fresh and natural, and the umami of jellyfish can also be better presented.

4.Cut jellyfish delicately. Cut the washed jellyfish in half from the middle. Then continue to cut 3-4 knives lengthwise into each half, cutting into elongated slices. This cut allows the umami and aroma of jellyfish to be released to the maximum.

5.The mix is moderately sour and spicy. Green onions, ginger, garlic, light soy sauce, dark soy sauce, sugar, fresh soup, and sesame oil are poured over the jellyfish in the proportion of personal preference. Sour and spicy and refreshing, but this kind of taste makes the freshness of jellyfish stand out the most.

6.Mix cold for at least 2 hours. Put the jellyfish in the refrigerator for at least 2 hours, so that the jellyfish will absorb the flavor of various spices and the texture will become very chewy.

The above are the 6 key points to make a good jellyfish cold salad, fresh ingredients, beautiful cutting method and moderate sour and hot seasoning, plus sufficient refrigeration time, will make the delicious jellyfish cold salad can be completely released, the color and flavor are complete, and it is very good for rice.