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Anonymous users2024-02-12Chilled jellyfish skin.
Ingredients: 750 grams of jellyfish skin.
Seasoning: 1/2 tablespoon of salt, a little monosodium glutamate, half a head of garlic, 1/2 tablespoon of sesame oil, 1 tablespoon of aged vinegar, appropriate amount of coriander.
Method:1Soak and wash the jellyfish in clean water twice with clean water.
2.Cut the cleaned jellyfish into shreds (if it is too thick, it should be slice and then shredded), put the cut shreds in clean water, and wash them twice.
3.Wash and chop the coriander, peel and wash the garlic, put half a teaspoon of salt in the garlic mortar, mash the garlic in it, and then add a large spoon of aged vinegar.
4.In a large bowl, put in the washed shredded jellyfish, pour in the garlic vinegar sauce, add sesame oil monosodium glutamate, and sprinkle with chopped coriander.
Shredded radish and jellyfish skin.
Ingredients: 100 grams of jellyfish skin, 100 grams of white radish.
Seasoning: 20 grams of green onions, 20 grams of peanut oil, 5 grams of salt, 5 grams of sugar, 1 gram of monosodium glutamate.
Method:1The jellyfish skin is first soaked in cold water, washed with water, drained and cut into thin strips, and placed on a plate; Wash and peel the white radish, cut it into thin strips, put it in a bowl and salt it, and filter it out after the water comes out.
2.Put the shredded radish in the jellyfish skin silk plate, then add sugar, monosodium glutamate, and mix well; Wash the green onions and cut them into finely chopped green onions.
3.Heat the wok on the fire, put in the peanut oil, wait for the oil to be hot, put in the chopped green onion, fry the fragrance and remove from the heat, pour the green onion oil into the shredded radish while it is hot, and mix it quickly.
Spinach mixed with jellyfish.
Ingredients: 300 grams of spinach, 300 grams of jellyfish, garlic, sugar, light soy sauce, balsamic vinegar, sesame oil.
Method:1First, remove the spinach roots, cut it into pieces, and mince the garlic.
2.Pour a small half pot of water into the pot, bring to a boil, add the spinach, blanch until soft, and remove it into cold water. Pour a small half pot of water into the pot again, add the jellyfish shreds, blanch for about 40 seconds and remove them.
3.Prepare the spinach, pour in the shredded jellyfish, add minced garlic, add two grams of sugar, pour in an appropriate amount of light soy sauce, balsamic vinegar and sesame oil, mix well, put on a plate and taste.
Red oil jellyfish. Ingredients: 200 grams of jellyfish, oil, chili oil, light soy sauce, ginger, sugar, Sichuan pepper powder, garlic, green onion, and vinegar.
Method:1Soak the jellyfish thoroughly, remove it and taste no saltiness (change the water 2-3 times during this time).
2.The soaked jellyfish meat is thick, wash the sand and impurities in the jellyfish skin, and tear it into small strips by hand.
3.Cut the celery into sections.
4.Finely chop the ginger, green onion and garlic and set aside.
5.Boil water in the pot, turn off the heat, blanch the jellyfish skin and immediately remove it from the pot, and put it in cold water for a while.
6.Heat a pan with an appropriate amount of oil and turn off the heat.
7.In a bowl, add light soy sauce, minced ginger, shallots and garlic, pour in hot oil and pour one.
8.Then add 2 spoons of red oil, 1 spoon of Shanxi aged vinegar, and 1 spoon of sugar.
9.Mix well and serve on a plate.
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Anonymous users2024-02-11How to make jellyfish:
Chilled jellyfish skin.
Ingredients: jellyfish, purple cabbage, cucumber.
Method: 1) Soak the jellyfish skin in cold water, wash it and cut it into strips.
2) Shred the red cabbage and cucumber separately.
3) Mix minced garlic, vinegar, light soy sauce, sesame oil, and salt to make a sauce.
4) Mix all ingredients well, refrigerate and serve.
Jellyfish cucumbers. Ingredients: 300 grams of jellyfish, 1 cucumber, appropriate amount of salt, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of sesame paste, appropriate amount of coriander, appropriate amount of garlic.
Method: 1) Buy 300 grams of jellyfish silk in the supermarket.
2) Copy it with boiling water and soak it in cold water for later use.
3) 1 cucumber.
4) Cut into thick shreds with a knife.
5) Remove the shredded jellyfish and put it on top of the shredded cucumber, mince the garlic and put it on top of the shredded jellyfish.
6) Chop the coriander into minced pieces, put it on top of the shredded jellyfish, put the sesame sauce in an appropriate amount of salt, mix it with water, pour it on top of the coriander, add sugar and vinegar and stir well.
Jellyfish chicken fillet. Ingredients: 4 taels of jellyfish skin (about 160 grams), 6 taels of chicken (about 240 grams), 2 garlic cloves a little coriander, 1 tablespoon of oil.
Method: 1) Soak the jellyfish skin in water for 2 days (change the water 2 to 3 times a day), cut into shreds, put it in hot water and blanch it, take it out, and drain the water.
2) Shred the chicken, add the marinade and mix well, marinate for 20 minutes, and soak in tender oil.
3) Garlic is peeled and cracked; Wash and drain the coriander.
4) Heat 1 tablespoon of oil, stir-fry the garlic pork, return the shredded chicken to the wok, mix well with the sauce to bury the thickening, stir-fry quickly, add coriander and jellyfish, and put on the plate.
Jellyfish soup with winter melon.
Ingredients: 75 grams of quick-frozen jellyfish, 750 grams of winter melon, 300 grams of carrots, 225 grams of lean meat, 2 slices of ginger, appropriate amount of salt.
Method: 1) Wash the jellyfish, blanch and rinse again.
2) Wash the melon and cut into thick pieces.
3) Peel the carrots, wash them and cut them into cubes.
4) Wash the lean meat, blanch it and rinse it well.
5) Bring an appropriate amount of water to a boil, add jellyfish, winter melon, carrots, lean meat, ginger slices, boil for 2 hours over low heat, and season with salt.
Splendid jellyfish silk.
Ingredients: 300 grams of shredded jellyfish, 5 grams of green pepper, 5 grams of red pepper, 50 grams of chicken, 3 grams of salt, 2 grams of monosodium glutamate, 2 grams of chicken essence, 5 grams of rice vinegar, 8 grams of sesame oil.
Method: 1) Rinse the jellyfish with water to remove sediment and salt, and cut into shreds.
2) Blanch green and red pepper shreds and set aside; The chicken is cooked and shredded.
3) Put the jellyfish in a basin with shredded pepper and shredded chicken, add salt, monosodium glutamate, chicken essence, sesame oil, rice vinegar and mix well, and put it on a plate.
Jellyfish skin in juice.
Ingredients: jellyfish skin, purple onion, black fungus, juice.
Method: 1) Cut the jellyfish skin and purple onion into appropriate sizes, place them neatly in the soup bowl with the black fungus, add the sauce, and soak the dish completely.
2) You can add fresh lemon slices, sesame seeds, chopped coriander, and Thai pepper rings in moderation to supplement the taste.
3) According to personal preference, sesame oil, chili oil and other condiments can be added to assist in seasoning, and the taste is better!
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