Ask for the recipe of cold jellyfish! The correct way to mix jellyfish heads

Take the jellyfish skin, soak it in water for an hour, then wash it fully, then cut it into thin strips, wash it 1-2 times with cold boiled water, put it in a basin, poke the jellyfish silk or jellyfish head with hot water (the water temperature should not be overheated), pay attention to put a little peanut oil (about half a teaspoon) in the hot water, so that the poked jellyfish is brighter! Prepare vinegar (rice vinegar, not aged vinegar), a little salt, sugar, sesame oil, chicken essence, stir well, put the jellyfish that has been modified from the knife and mix thoroughly, and you can use it! This dish, the main effort is in the ingredients, the grain should not be less, to neutralize the sourness, you can try a few more times, the specific dosage, according to the number of jellyfish, it is inconvenient to talk about it in detail!

Jellyfish salad Basic characteristics Accompaniment to food and wine, cool and delicious.

Production: Take jellyfish skin, soak it in water for 4-8 hours, then wash it thoroughly, then cut it into fine 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.

Cold jellyfish Ingredients: 300 grams of jellyfish skin, 50 grams of cucumber shreds, 3 grams of mustard oil, 40 grams of vinegar, 3 grams of sesame oil, 3 grams of monosodium glutamate.

Production process] Wash the sting skin and cut it into shreds, soak it for two days to remove the salty taste. Blanch the jellyfish with hot water and remove it to cool. Mix vinegar, sesame oil and monosodium glutamate in a bowl to make a seasoning.

Put the cucumber shreds on a plate first, then squeeze out the jellyfish and put the water on top of the cucumber shreds, pour seasonings, and drizzle with mustard oil.

Cold jellyfish is a delicacy on the table, it has the effect of clearing heat and dissolving phlegm, eliminating accumulation and moistening the intestines, dilating blood vessels, and lowering blood pressure. However, the way to eat cold jellyfish is particular, otherwise symptoms such as diarrhea and vomiting may occur.

Parahaemolytic solitary bacteria attached to jellyfish are the most sensitive to acids, generally die after soaking in vinegar for 5 minutes, and it is difficult to survive in fresh water. Therefore, cold jellyfish should first be placed in fresh water and soaked for two days; After cutting it before eating, soak it in vinegar for more than 5 minutes, so that all the orphans can be killed. At this point, you can eat jellyfish salad with confidence and confidence.

Soak the sea scorpion in water for a period of time, remove the sea slam, cut it into shreds, add aged vinegar, garlic, ginger, a little coriander, and sugar, and add cabbage strips! Can!

Jellyfish salad. Jellyfish + Ice Jellyfish + Old Mountain Ginseng + Ice Cube + Trumpet Flower Pot.

The preparation of cold jellyfish is as follows:Ingredients: 300 grams of jellyfish, 2 coriander, 8 grams of "Maggi" umami juice, appropriate amount of "Totole" chicken essence seasoning (three fresh), 5 grams of "Totole" sesame oil.

1. Soak the sea stinger skin for 6 hours and clean it. <>

2. Wash and chop the coriander. <>

3. Add "Maggi" umami juice and "Totole" sesame oil to the jellyfish skin. <>4. Add "Totole" chicken essence seasoning (three fresh) and coriander and mix well to eat. <>

The preparation of cold jellyfish is as follows:Ingredients: 300 grams of jellyfish, 2 coriander, 8 grams of "Maggi" umami juice, appropriate amount of "Totole" chicken essence seasoning (three fresh), 5 grams of "Totole" sesame oil.

1. Soak the sea stinger skin for 6 hours and clean it. <>

2. Wash and chop the coriander. <>

3. Add "Maggi" umami juice and "Totole" sesame oil to the jellyfish skin. <>4. Add "Totole" chicken essence seasoning (three fresh) and coriander and mix well to eat. <>

The correct way to make cold jellyfish is as follows:Step 1: Soak the jellyfish head, change the water several times in the middle until there is no salt smell, and slice it obliquely.

Step 2: Wash the soaked jellyfish head, squeeze out the water by hand and put it on a plate, according to the taste, add a little more sugar, a little salt, a little light soy sauce, an appropriate amount of vinegar, and sesame oil and mix evenly.

Step 3: According to personal taste, you can put millet pepper, coriander and green onion to decorate and season.

The correct way to make cold jellyfish is as follows:Ingredients: 300 grams of jellyfish, 2 coriander, 8 grams of "Maggi" umami juice, appropriate amount of "Totole" chicken essence seasoning (three fresh), 5 grams of "Totole" sesame oil.

1. Soak the sea stinger skin for 6 hours and clean it.

2. Wash and chop the coriander.

3. Add "Maggi" umami juice and "Totole" sesame oil to the jellyfish skin.

<>4. Add "Totole" chicken essence seasoning (three fresh) and coriander and mix well to eat.

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.

Jellyfish salad is a summer dish. After jellyfish is cold, it is crisp and tough, refreshing and refreshing, and is a commonly used wine delicaction. Here's how:

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

Production steps: 1. Put all the seasonings into 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.

Precautions: 1. The texture of aged jellyfish is tender and crisp, and the skin of the jellyfish is old and tough.

2. When the jellyfish head is scalded with boiling water, the water temperature should not be too high, the higher the water temperature, the greater the shrinkage of the jellyfish head, the more drainage and the texture becomes old and tough.

Ingredients: jellyfish, cucumber.

Here's how to do it: 1. First of all, you need to prepare all the ingredients.

2. Then you need to shred the jellyfish.

3. Then you need to soak the jellyfish for 1 night.

4. Then you need to wash the cucumber and cut it into shreds.

5. Remove the jellyfish and place it in a slightly larger bowl.

6. Pour in the cucumber shreds, add seasonings, and stir well.

7. Serve on a plate.