How to mix cold vegetables and sea scorpion Sweet and sour and salty and fresh methods Urgent 10

How to make jellyfish without fishy smell--- cold jellyfish shreds.

Ingredients: 300 grams of shredded jellyfish, 100 ml of rice vinegar (for soaking), 1 tablespoon (15 ml) of rice vinegar, 1 tablespoon (15 ml) of light soy sauce, 1 2 (3 grams) of sugar, 1 4 teaspoons of salt (1 gram), 1 teaspoon (5 ml) of chili oil, 1 teaspoon (5 grams) of cooked white sesame seeds

Method: 1) Blanch the jellyfish shreds in boiling water for 10 to 15 seconds, then remove and drain, put them on a plate and pour in 100ml of rice vinegar to soak for 10 minutes.

2) Then discard the soaked rice vinegar and do not use it. Add 15ml of new rice vinegar, light soy sauce, sugar, salt, chili oil and cooked sesame seeds, mix well.

3) In summer, it tastes better when eaten after 20 minutes in the refrigerator.

Super wordy: *When blanching the shredded jellyfish, don't blanch it for too long, otherwise the taste will become very hard. As long as you see the blanched jellyfish shrink, it can be drained for about 10 to 15 seconds.

If the jellyfish is not done well, it will have a fishy taste, which is unpleasant. After blanching, soaking in rice vinegar can remove the fishy smell of jellyfish and make the texture more crispy. The soaked vinegar must be discarded and replaced with new rice vinegar when it is cold.

Well, after you get it with water, you can get some salt, vinegar and sugar.

Ingredients: sea bass seasoning: dried red pepper, salt, cooking wine, light soy sauce, chicken essence, Sichuan pepper, green onion, ginger, garlic, broth, edible oil.

Method 1 Remove the internal organs of the sea bass, remove the bones, remove the spines, slice into slices, wash the green onions, ginger and garlic and cut them into minced pieces, and mix the broth, salt, cooking wine, light soy sauce and chicken essence into juice;

2 Add salt, cooking wine, minced ginger and chopped green onion to the water, blanch the sea bass fillets and put them on a plate;

3 Sit in the pot and light the fire and put in the oil, when the oil is hot, add the dried red pepper and Sichuan pepper to fry the fragrance, pour it into the vessel with the fish fillet, add the seasoned juice and mix well to eat.

Three fresh fish soups.

Fish is delicious and tender, making it a nutritious and easy to digest food. Fish meat is rich in potassium and calcium, eat more fish, supplement potassium and calcium, help lower blood pressure. Eating fish regularly can strengthen the brain, prevent cancer, and prolong life.

Ingredients: Fresh fish (carp, fathead, crucian carp......Available), white radish.

Method: 1. Put a little salad oil into the pot, boil until it is eight minutes hot, put the fish in the pot, and burn a small amount of white wine until it is slightly yellow.

2. Add green onions, a little ginger slices, white radish slices, add water, and fry over high heat until slightly white.

3. Wait for the soup to open slightly, a little rice wine, a little salt, decoction over medium heat, until the wine taste disappears, wait for the soup to appear white, and a little monosodium glutamate can be eaten. (Seaweed and other seafood can be added according to personal taste to enhance umami).

Seasoning: Cut the ginger into ginger foam, add vinegar, a little salt, mix thoroughly, and use it as a seasoning for dipping fish and radish.

Nutritional characteristics: almost no fat, low calories, high pure protein content, more than 125 grams, protein value of 76, is a high-quality protein, in addition to the soup is rich in calcium, phosphorus, amino acids, vitamins and other trace elements, easy to be absorbed by the human body.

I like to eat cold cucumbers the most.

Wash well, cut into cubes, then sprinkle some salt and dehydrate (add salt to dehydrate for a crisper taste) and mix well and leave for a few minutes.

Then cool the white once, scoop up, drizzle some seasoning oil or sesame oil, and serve ......

The raw materials should be fresh, pay attention to hygiene, wash the vegetables, and eat them freshly.

Pay attention to hygiene and material matching. It's delicious, beautiful and hygienic!

1. Do not store cold vegetables in the refrigerator for a long time. In summer, I often like to put coleslaw in the refrigerator, refrigerate it, and then take it out and eat it, or store it in the refrigerator for a long time and eat it slowly. In fact, it is very unhygienic to do so.

Most germs are halophiles and prefer to grow in warm conditions between 20 and 30, but there is also a germ that can multiply at the temperature of the refrigerator. This bacterium causes intestinal diseases that are very similar to those caused by Salmonella, and is accompanied by pain similar to those caused by appendicitis, arthritis, etc. 2. Do not use the utensils for making cold dishes directly.

Knives, cutting boards, bowls, plates, rags, etc. must be cleaned before use, soaked in boiling water, and the tableware should be boiled in boiling water for about 5 minutes. In short, it must be adequately disinfected before it can be used. It can also be cleaned with a special cleaning agent.

3. Do not wash the vegetables used to make cold dishes, such as cucumbers, tomatoes, mung bean sprouts, lettuce, etc., which are more susceptible to pesticides, parasites and bacteria in the process of growth, which are invisible to the naked eye. It is very unhygienic to not wash the melons and fruits or only touch them with clean wiping steps. The best way to clean is to rinse with running water.

Experiments have proved that running water can remove more than 90% of bacteria and parasite eggs. Wash carefully before mixing, you can wash with cold water first, and then scald with boiling water to kill the residual bacteria and parasite eggs that have not been washed. If it can be peeled, it will be peeled and then processed into cold vegetables, which is more hygienic.

4. The vegetables used to make cold dishes should not be fresh. If you use stale vegetables to make cold vegetables, and you don't wash and disinfect them carefully, eating this cold salad will lead to gastrointestinal diseases. Therefore, the vegetables used in the production of cold dishes must be fresh, and they must also be rinsed when making, and it is best to scald them with boiling water, or they can be washed after soaking with detergent.

In this way, bacteria and parasite eggs attached to vegetables are greatly reduced. At the same time, when cooking food to make cold dishes, it should be reheated and steamed, and garlic, vinegar, green onions, etc. should be added as ingredients, which are not only delicious and delicious, but also play a certain role in sterilization.

4:07 p.m. today.