How do you make jellyfish tasty? How do you make jellyfish head delicious?

Jellyfish is also commonly known as jellyfish, jellyfish can be used in two parts, one is umbrella-shaped, the white is used for telescopic movement is jellyfish skin, there are eight mouth wrists under it, like a ribbon is the jellyfish head, the two things according to personal preferences, jellyfish skin is generally thinner than jellyfish head, and the taste of jellyfish head is more impressive. There are many ways to eat jellyfish, some people say that there are no less than 10,000 ways to eat it, and there are only a few of the most popular ways to eat it, and the most suitable one is cold salad.

The first; Red oil jellyfish silk, prepare the ingredients. Soak the shredded jellyfish in water overnight, rinse until the saltiness is very light, and soak it in rice vinegar for 2 hours to remove the fishy smell; Add half a spoon of soy sauce to the jellyfish; Pour in 2 scoops of red oil; Pour in 1 tablespoon of balsamic vinegar, the red oil jellyfish shreds are made, and it is really a great pleasure of life with a little wine.

The second type: jellyfish head mixed with cucumbers, prepare ingredients; Wash the jellyfish head with clean water, soak it in pure water to remove most of the salty taste, and drain it when it feels salty and light. Cucumbers washed and shredded; Gather the garlic into minced garlic and put two tablespoons of light soy sauce; a tablespoon of rice vinegar; an appropriate amount of sesame oil; Add a small spoon of sugar and a little monosodium glutamate, mix evenly into garlic sauce; Pour the cucumber shreds into the plate, pour the jellyfish head on the cucumber, pour in the garlic juice before eating, mix well and eat.

The third; Mix cabbage heart with jellyfish, prepare cabbage heart, chili, garlic, and light jellyfish head; Soak the cabbage hearts in fine salted water, control the water, cut them into thin strips, and add garlic and diced chili peppers; Then rinse the jellyfish, control the water, add it to the cabbage heart, and pour in an appropriate amount of sesame oil; Then add balsamic vinegar and soy sauce to taste; Finally, add chopped coriander to garnish. A cabbage heart mixed with jellyfish is done. My husband likes to do it, and he makes this dish every time he goes.

Fourth; In fact, jellyfish soup is also delicious, jellyfish are soaked in clean water and washed twice with water; Cut the cleaned jellyfish into shreds (too thick parts should be slice and then shredded), put the cut shreds into clean water, and wash them twice; Wash and chop the coriander, peel and wash the garlic, put half a teaspoon of salt in the garlic mortar, put the garlic in and mash it, and then add a large spoon of aged vinegar; In a large bowl, put in the washed jellyfish shreds, pour in garlic vinegar sauce, add sesame oil monosodium glutamate, sprinkle with chopped coriander, the taste is very fresh.

Jellyfish themselves can make some favorite jellyfish heads at home, jellyfish heads must be fresh and pay special attention to cleaning, you can spend more time on cleaning, and then put some accessories when making them will have fresh and delicious jellyfish heads can be eaten, jellyfish heads are nutritious, you can do it.

Soak the jellyfish for two hours, then drain and add the sweet and sour cucumbers. Coriander salad is very delicious.

First of all, prepare fresh jellyfish, put in cooking wine and ginger slices to marinate and prepare, heat oil, add green onions, ginger and garlic and stir-fry until fragrant, then pour in jellyfish, then pour in an appropriate amount of water, then add various spices, and simmer for ten minutes.

First of all, blanch the jellyfish, heat the oil, put the jellyfish in, add a little salt, light soy sauce, oyster sauce, bean paste, chili, dark soy sauce, water, and boil for a while.

Raw materials: jellyfish, light soy sauce, aged vinegar, oyster sauce, sugar, sesame oil, minced garlic, millet spicy, coriander;

Method: The jellyfish sold in the market are salty, and the jellyfish bought home should be soaked in clean water, soaked for at least one day in advance, and the water can be changed every few hours, so that the salt in the jellyfish can be soaked, and the taste will be better;

Soak the cleaned jellyfish and cut it into thin slices, you can cut it into thin slices or shredded jellyfish according to your preference, and soak the cut jellyfish in warm water for a while;

Add 3 spoons of light soy sauce, 4 spoons of aged vinegar, 1 spoon of oil, 3 spoons of sugar, and a little less sesame oil to enhance the flavor, and then add a little minced garlic, millet spicy, coriander, stir well, and add a little chili oil if you like spicy food, so that the juice is adjusted;<>

Squeeze out the jellyfish soaked in warm water, put it in a large basin, pour the seasoned sauce, stir evenly and put it on a plate, so that a delicious and refreshing cold jellyfish salad is ready.

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 repeatedly with water, then cut into shreds, and soak with water after washing until the 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 as possible to avoid the feeling of finished vegetable water.

Hello, jellyfish head delicious method: hot and sour jellyfish head: ingredients:

Jellyfish head, garlic, sesame seeds, salt, cooking wine, ginger juice, red oil, sesame oil, chicken essence. Method:1

Clean the jellyfish head in clean water, and the cleaned jellyfish head also needs to be soaked in clean water for a period of time, note that the water needs to be changed when soaking, and it can be soaked for 4-5 hours. The soaked jellyfish need to be cut into small pieces for later use. Then chop the garlic into minced garlic.

2.Add an appropriate amount of water to the pot, and after the water boils, put the cut jellyfish into hot water and blanch it, then remove it and put it in cold water. 3.

Put the cold jellyfish head into a bowl, add garlic, salt, cooking wine, sauce, balsamic vinegar, red oil, sesame oil, chicken essence and stir well, and then sprinkle with cooked sesame seeds.

Hello, method 2: Fragrant jellyfish ingredients: jellyfish shreds, green onions, ginger, olive oil, sesame oil, salt, sugar, vinegar, soy sauce, chicken essence.

Method:1Rinse the jellyfish in clean water and drain.

2.Add a small amount of oil to the pot, after the oil is hot, add shredded green onion and ginger and stir-fry until fragrant, then add a small amount of salt, soy sauce, vinegar, sugar, sesame oil, and chicken essence and stir-fry until fragrant. 3.

Pour the fried oil over the jellyfish, stir well and serve.

Hello, the standard method of making jellyfish heads, you need to blanch them after soaking, and the water temperature of scalding jellyfish heads also needs to be paid special attention. 1.Before making jellyfish heads, you need to soak them first, and the longer you soak them, the better.

This will wash off the sediment and soak the jellyfish head into small pieces. 2.Add an appropriate amount of water to the pot, and when the water temperature is hot to 80 degrees, put the jellyfish head into the pot and blanch it, be careful not to burn it for too long.

3.Put the jellyfish head in cold water to cool, and then continue to scald other jellyfish heads, paying attention to the water temperature to control at about 80 degrees. 4.

The jellyfish head that is cooled still needs to be cleaned again in order to remove the salt and alum from the jellyfish head. Jellyfish skin and jellyfish head are both edible, and the blow is usually chosen according to one's preference. Generally, jellyfish are divided into fresh and aged jellyfish, generally we can judge directly by the color, the whiter color is fresh jellyfish, and the longer the pickling time, the more yellow the color, the older and more tender the taste, the more yellow the better.

Hello, 5When scalding the jellyfish head, the water temperature must be moderate, not too high, otherwise the taste will be very old.

1.First, cut the jellyfish into strips, fry the peanuts, knead and peel them.

2.Then crush the peanuts, chop the chanlai, and chop the red pepper.

3.Add the garlic paste with salt, add an appropriate amount of vinegar, and stir well with sesame oil.

The jellyfish head is generally soaked in warm boiled water for a period of time before eating, and the salt in the jellyfish head is soaked out, and then the jellyfish head is cut into a small piece with a knife, and then put some sesame oil, vinegar, and a little sugar and mix well with chopsticks to eat.

Jellyfish head taste crisp, nutritious, often cold salad-based, you can directly add some vinegar, soy sauce mixing, you can also add some radish coriander mixing, refreshing and refreshing, especially when you are full, it is best to order this and then with a bowl of white porridge, people are also comfortable!!

Ingredient breakdown. Jellyfish head, radish, coriander, soy sauce, vinegar, sugar, salt, sesame oil.

1. Prepared raw materials.

2. Soak the jellyfish head in clean water first, and change the water several times until the salt in the jellyfish head is completely soaked.

3. Peel and shred the radish.

4. Add a little salt to marinate evenly, squeeze the radish juice by hand and set aside.

5. Slice the jellyfish head into small pieces, and cut the coriander into small pieces.

6. Add them all together.

7. Add soy sauce, vinegar, sugar, sesame oil and mix well.

The delicious method of jellyfish head is to mix it with shredded cucumber and it is very delicious. And it is also a very common Northeast dish in our place, and my parents will make such a dish during the Chinese New Year, which is very delicious and goes to the fire.

150 grams of jellyfish head, half a cucumber, half a carrot, half a coriander, an appropriate amount.

Excipients: appropriate amount of sesame oil, a little soy sauce.

Preparation of raw materials. Soak the jellyfish head in water overnight in advance to remove the salt. Cut the soaked jellyfish head into thick strips.

Cucumbers, carrots shredded, parsley finely chopped. Add all the ingredients together. Add the soy sauce.

Mix well with sesame oil. The refreshing and delicious jellyfish head is ready.

The home recipe for jellyfish is as follows:1. Wash the jellyfish and cabbage separately, cut them into shreds, and clean the green peppers and cut them into shredsAdd oyster sauce to a bowl, add some boiling water and stir well, add salt, monosodium glutamate, minced ginger, sugar, sesame oil and stir well to form an oyster sauce sauce.

2. Take another bowl, add vinegar and minced garlic and stir well, soak for a while, remove the minced garlic, and leave the juice, that is, vinegar sauce. Bring the water to a boil in the pot, blanch the jellyfish, remove it and drain it.

3. Take a pot, add shredded jellyfish, shredded cabbage, shredded green and red peppers, shredded green onions, minced garlic, oyster sauce sauce, and vinegar sauce, stir evenly and put on a plate.

400 grams of jellyfish head, 40 grams of soy sauce, 25 grams of vinegar, 5 grams of minced ginger, and 10 grams 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, mix well and serve.

Practice 2. Preparation of ingredients.

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

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.

Method three. Preparation of ingredients.

1 2 chicken breasts, 4 taels of jellyfish skin, 1 cucumber, 1 4 cups carrots, salt to taste, 1 tbsp sesame oil, 1 2 tbsp sugar, 1 2 tbsp chili peppers, 1 2 tbsp minced garlic.

Steps: 1.Wash and soak the jellyfish skin, you must repeat it several times, and try the saltiness of the jellyfish skin, if you bite into it and feel that it is not too salty, you can scoop it up and drain it (the water of the jellyfish skin can be twisted dry with the help of a cloth towel), cut the cucumber into sections, and chop the chili pepper for later use;

2.Cook the chicken breast in water, pick it up and let it cool, draw it by hand for later use, grab the cucumber segment and carrot segment with a little salt to make it soften, and then drain the brine after the water is released;

3.Add all ingredients to sesame oil, sugar, chili pepper and garlic and mix well, let it taste and serve.

【 1 】The practice of mixing jellyfish with double wires

Ingredients: Jellyfish head "jellyfish skin" 150 grams, 50 grams of white radish, 50 grams of cucumber

5 grams of sugar, 8 grams of green onions, 10 ml of soy sauce, 15 ml of vinegar, 8 ml of sesame oil.

Step 1) Jellyfish head Jellyfish skin, soak in water in advance until there is no salty taste, and cut into shreds;

2) Blanch in hot water for 3 5 seconds, then remove and cool with cool water;

3) Shred the white radish, add salt, a little soy sauce and mix well;

4) Cut the cucumber into shreds, add a little salt and marinate, after pickling, it is a little salty, rinse in cool boiled water and drain the water;

5) Drain the jellyfish skin, remove it and put it in a large bowl;

6) Prepare soy sauce, vinegar, sugar, sesame oil, green onion shredded and seasoning;

7) Mix all other ingredients except sesame oil and green onions, pour them into the ingredients and mix well, and spread the shredded green onions on top;

8) Pour in the heated sesame oil and serve.

Tips Shredded cucumbers of double silk species can be replaced by shredded carrots and shredded Chinese cabbage, which are all crispy.

【 2 】 How to make jellyfish cold

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, 2 tablespoons of aged vinegar, appropriate amount of oil, 1 tablespoon of light soy sauce, 1 teaspoon of sesame oil.

Step 1) The jellyfish head is pickled and soaked in water in advance, and the water is changed several times during the period until the jellyfish head has no salty taste;

2) Use a grater to cut the white radish into fine shreds, add half a teaspoon of salt, mix well and leave for half an hour, dehydrate and squeeze dry for later use;

3) Cut the jellyfish head into strips, cut the carrots into thin strips with a grater, cut the millet into dices, coriander, and mince the garlic;

4) 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;

5) Put the jellyfish head in cold or ice water to cool. Remove and drain the water;

6) Blanch the carrots in water (add a little salt and oil to the water), remove and drain for later use;

7) Put the jellyfish head, shredded white radish and shredded carrot on a plate, and spread the minced coriander, minced garlic and millet xuxiao spicy dices on the surface;

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

9) Mix well and enjoy.

Tips: Jellyfish blanch for a short time, 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 jellyfish more crispy;

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.