How to make shredded jellyfish delicious? How to make jellyfish shreds delicious

Super home-cooked cold jellyfish shreds.

Materials. Jellyfish skin, shredded mustard, carrots.

Soy sauce, sesame oil, vinegar 2 drops, chicken essence,

Method. Method: (Coleslaw is generally very simple).

1. Soak the barreled jellyfish silk for one night; (Because the barreled jellyfish silk has been processed, just to keep it fresh, the barrels are generally salty, so you have to soak it for one night, if you buy jellyfish skin, that night is not enough.) ）

2. Shred the mustard and carrots, rinse the shredded jellyfish and set aside;

3. Add soy sauce, vinegar, chicken essence and sesame oil, stir all kinds of main ingredients, and put on a plate.

Jellyfish salad. Cuisine.

Cantonese. Type.

Desserts. Basic features] Jellyfish is crisp and tough, refreshing and delicious, and is a commonly used wine delicacite.

Raw materials] 400 water jellyfish heads

grams, soy sauce 40

grams, vinegar 25 grams, minced ginger 5

grams, grams of sesame oil. Method].

Take jellyfish skin, soak it in water for 4-8 hours, then wash it thoroughly, then cut it into thin strips, wash it 1-2 times with cold boiled water, put it in a basin, add an appropriate amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate to taste, mix well, and eat.

Note] The jellyfish should have more water, the fire should be strong, and the action should be fast, otherwise it will not be chewed but not rotten.

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

Ingredients:

Ingredients: 200 grams of jellyfish skin.

Excipients: 1 cucumber, half a carrot.

Seasoning: appropriate amount of vinegar, appropriate amount of light soy sauce, appropriate amount of sesame oil, appropriate amount of garlic paste, 1 corianderMethod.

1.Scrub the jellyfish in clean water n times until the salt taste is moderate, rinse thoroughly, squeeze out the water, and cut into thin strips. Cucumber, carrot shredded, parsley cut into pieces. Mix vinegar, light soy sauce, sesame oil, and garlic paste into a sauce according to your taste.

2.Cut the shredded jellyfish, add the cucumber, carrot and coriander, pour in the sauce and mix well. Finish with a sprinkle of white sesame seeds.

The delicious preparation of jellyfish silk is as follows:Ingredients: shredded jellyfish, cucumber, Lao Gan Ma tempeh, chili pepper cover Zen, shredded ginger, monosodium glutamate, chicken essence, sesame dan, aged vinegar, white sesame seeds.

1. When the jellyfish silk comes back late when it comes back from the packaging, it must squeeze out all the water in it.

2. Cut the cucumber and remove the white flesh seeds in the middle, one with a large water content and the other will affect the taste.

3. Shred the tender ginger and cucumber.

4. Add shredded ginger, Lao Gan Ma tempeh chili, chicken essence, monosodium glutamate, soy sauce, sesame oil, and aged vinegar and stir well.

5. The cucumber shreds are more crispy because the white meat is removed, and the bottom of the plate is spread.

6. Put jellyfish silk and sprinkle a little white sesame seeds.

Ingredients:

Ingredients: 300g jellyfish skin, half a cucumber.

Excipients: 1 teaspoon Haitian red Zhejiang vinegar, 1 teaspoon Haitian umami light soy sauce, appropriate amount of sesame oil, appropriate amount of minced garlic, appropriate amount of minced ginger.

Method.

1.Soak the jellyfish skin in water one day in advance and rinse it well, and cut the cucumber into shreds for later use;

2.Shred the jellyfish skin, blanch it in a pot for a while, remove it and soak it in cold water for later use;

3.shredded jellyfish and cucumber with minced garlic and ginger;

4.Finally, add Haitian red Zhejiang vinegar, Haitian umami light soy sauce and sesame oil and mix well.

Cold jellyfish is a refreshing and delicious cold dish, and here's how to make it:

Materials Required:1Jellyfish silk.

2.Moderate amount of vegetables such as green and red peppers, cucumbers, and purple onions.

3.Vinegar, salt, sugar, ginger, garlic and other condiments.

4.Sesame oil and crushed peanuts.

Method:1Soak the dried jellyfish silk for about 2-3 hours until soft, then rinse it with water repeatedly.

2.Blanch the soaked jellyfish in boiling water for about 2-3 minutes, remove and put it in a bowl with an appropriate amount of cold water to refrigerate.

3.Prepare the seasoning and finely chop the ginger and garlic for later use.

4.Shred vegetables such as green and red peppers, cucumbers, and purple onions and place them in a bowl.

5.Remove the blanched jellyfish and squeeze out any excess water.

6.Add the shredded jellyfish to the vegetable bowl, add an appropriate amount of vinegar, salt, sugar, ginger, garlic and other seasonings, and mix well.

7.Finally, add an appropriate amount of sesame oil and chopped peanuts and mix well.

Tips:1Jellyfish silk chooses jellyfish silk with good quality and fragrant taste.

2.The amount of sugar and salt should be adjusted according to the taste, but not too salty and too sweet.

3.The seasoning can be adjusted according to personal taste, and other condiments can also be added, such as soy sauce, tahini, etc.

Chilled jellyfish shreds.

Ingredients: shredded jellyfish, cucumber, salt, sugar, olive oil, rice vinegar, chicken broth mix, light soy sauce, white pepper, purple cabbage, chili oil, minced garlic.

Method: 1. Wash and shred the cucumber, which can taste the potato skin more quickly.

2. Purple cabbage is also washed and shredded.

3. The next thing is to process the jellyfish silk, wash it with clean water, pour an appropriate amount of water into the pot, and then put the jellyfish silk into the pot after boiling, it needs to be blanched, and then put the jellyfish silk into cold water very quickly, and let it cool.

4. After that, we can prepare the sauce, mix the chicken powder, salt, chili oil, olive oil, rice vinegar, light soy sauce, white pepper, and minced garlic together, stir well to let them blend together.

5. After that, put the shredded jellyfish into a bowl with purple cabbage and cucumber, then pour in the seasoned sauce and stir well. A delicious cold jellyfish shredded dish is a success.

The edible effect of cold jellyfish shreds.

This cold jellyfish silk has the effects of quenching thirst, dissolving phlegm and relieving cough, moistening the intestines and laxative. Now in the summer, people are in a dry environment, often feel dry mouth, difficult to fall asleep, then jellyfish has the effect of moistening the throat and refreshing. It is especially suitable for summer consumption.

Moreover, it has the function of suppressing cough, which has a physical effect on the throat, which can solve the itching sensation of the throat, thus effectively preventing the cough reflex. Nowadays, there are more dust particles in the air, and often eating jellyfish silk can also clean the stomach and intestines, thereby improving the appetite of the human body.

Cold jellyfish skin needs to be blanched with boiling water, and when blanching, be sure to use hot water at 60 to 70 degrees. You can first bring the water in the pot to a boil, then turn off the heat and cool to 60-70 degrees. Next, use a colander to hold the prepared jellyfish shreds, and then take them out and dip them in cold or ice water after a little hot water for a while, and the jellyfish shreds should be controlled in the hot water for about 3 seconds, that is, they will be out of the pot immediately after a while in the hot water.

The correct way to blanch the jellyfish].

Blanching jellyfish is very skillful, otherwise it will cause the jellyfish to shrink seriously and affect the taste.

Dried jellyfish need to be soaked in advance, washed and then cut into shredded jellyfish for later use.

Instant jellyfish soaked in salt water, soak a few small amounts of jellyfish in water, and soak until there is no salty and astringent taste, and then take out and cut into shredded jellyfish for later use.

Then squeeze the cut jellyfish shreds to prepare for blanching, and be sure to use hot water at 60 to 70 degrees when blanching. You can first bring the water in the pot to a boil, then turn off the heat and cool to 60-70 degrees. Next, use a colander to hold the prepared jellyfish silk, and immediately take it out and immerse it in cold or ice water after a little hot water in the hot water, and the time of the jellyfish silk in the hot water should be controlled for about 3 seconds, that is to say, it will be out of the pot immediately after a while in the hot water.

Blanching the jellyfish in the above method can not only remove the fishy smell, but also maintain the crisp and tender taste, and it is more comfortable to eat.

Soak the jellyfish in water for 30 minutes, wash and cut into strips. Shred the cucumber, chop the coriander, cut the millet pepper into rings, and mince the garlic.

2.Add cucumber, jellyfish, coriander, millet pepper, 30 grams of light soy sauce, 20 grams of vinegar, half a spoon of salt, half a spoon of chicken essence, 1 spoon of sugar, half a spoon of sesame oil, mix well, and put it on a plate.

Ingredients: a plate of shredded jellyfish, an appropriate amount of shredded ginger, an appropriate amount of monosodium glutamate, an appropriate amount of sesame oil, a spoonful of vinegar, half a spoon of sugar, and a spoonful of cooking wine.

Preparation steps Jellyfish silk is relatively salty, so soak it in water overnight in advance; Repentance.

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 refrigerate for better taste.

Tips: The jellyfish should be soaked in water in advance, otherwise it will be too salty.

Ingredients: a little shredded jellyfish, half a cucumber, half a carrot, a little peanuts, half a garlic, 1 and a half spoons of salt, and half a spoon of monosodium glutamate

2 teaspoons soy sauce, 2 tablespoons steamed fish soy sauce, 2 tablespoons vinegar, 6 drops of sesame oil, 1 teaspoon Lao Gan Ma.

Preparation steps: Cucumbers and carrots are washed and shredded, and the cover is missing;

Wash the jellyfish shreds, drain the water and cut into small pieces;

Wash and drain the peanuts;

Heat the pot and turn the heat to low, put a little oil in the pot, and add the peanuts;

Keep stir-frying until the color becomes darker, and add a little salt;

Keep stir-frying, low heat throughout the whole process, hear a thumping sound, or turn off the heat when you are scorched;

Peanuts are put out and cooled to become crunchy;

Prepare the sauce: minced garlic, 1/2 tablespoon of salt, 1/2 tablespoon of monosodium glutamate, 2 teaspoons of soy sauce, 2 tablespoons of steamed fish soy sauce

2 tablespoons vinegar, 6 drops of sesame oil, 1 teaspoon of Lao Gan Ma;

Put the shredded cucumber, shredded carrots, shredded jellyfish, and peanuts in a bowl;

Pour in the sauce and stir well;

Serve in a bowl and serve.

Tips: In the process of stir-frying, keep stir-frying peanuts over low heat throughout the whole process;

Jellyfish silk is best washed with cold boiled water;

The sauce can be mixed according to your 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 soaked jellyfish silk, 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;

Serve on a plate and serve.

Tips Jellyfish must be soaked a night in advance, otherwise it will be very salty;

The seasoning can be adjusted according to your taste.

Introduction: I believe that people living in coastal areas have eaten jellyfish, and there are actually many jellyfish practices, but the best way to eat jellyfish in summer is cold jellyfish shreds, so how to make cold jellyfish shreds? Let's go with me!

Ingredients:

Ingredients: 300 grams of jellyfish skin.

Excipients: 1/2 cucumber, 1/2 carrot.

Seasoning: 1 tablespoon vinegar, 1 tablespoon light soy sauce, appropriate amount of garlic paste, 1 teaspoon mustard oil.

Method.

1.To decorate first, cut the cucumber in half, cut it diagonally on the cucumber segment with a knife to form an oblique section, and then use a knife to cut two thin cucumber slices, be careful not to cut off, and then cut it off when the third knife is made.

2.Fold the cucumber slice in the middle and sandwich it between the other two cucumber slices. Such a chic cucumber ornament is ready, and this small flower can also be combined at will.

3.Carrots are carved with a knife with five triangles on each side, so that when cut into slices, there are five-petal flowers. These small flowers can be used not only for plates, but also for side dishes when stir-frying.

4.The jellyfish you buy should be washed many times and then shredded.

5.Add light soy sauce, vinegar, salt, sesame oil, and Pekingese like to add a few drops of mustard oil when mixing such a refreshing cold dish, and then add minced garlic and mix well.