The practice of jellyfish Homemade, the homely practice of jellyfish

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.

<> red oil jellyfish. Red oil jellyfish is a dish with a high appearance rate on the table, and it will be seen in the cold dishes on the banquet, and after simple processing, it will become a refreshing and appetizing side dish with wine! In order to make the jellyfish crispier and more delicious, we must put vinegar when we mix the jellyfish skin, vinegar can ensure the original taste of the jellyfish skin.

The market and supermarket sell pickled heavy salt jellyfish skin, which is shriveled and ugly, making people have no appetite. Jellyfish, which is poisonous when eaten raw, is marinated with salt and alum and becomes a seafood dish with a unique flavor."

Materials. Ingredients.

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Jellyfish 200 grams.

Accessories. Light soy sauce.

2 scoops. Chili oil.

2 scoops. Sugar.

1 scoop. Ginger.

1 piece. Garlic.

3 petals. Sichuan pepper powder.

1 scoop. Vinegar. 1 scoop. Scallions.

2 roots. Preparation of red oil jellyfish.

Soak the jellyfish thoroughly, remove and taste the <> without saltiness (during which the water is changed 2-3 times).

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The soaked jellyfish meat is thick, wash the sand and impurities in the jellyfish skin, and tear it into small strips by hand.

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Cut the celery into sections.

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Finely chop the ginger, green onion and garlic and set aside.

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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.

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Heat a pan with an appropriate amount of oil and turn off the heat.

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Add light soy sauce, minced ginger, shallots and garlic to a bowl, pour in hot oil and pour it (the aroma of garlic will come out) <>

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Then add 2 spoons of red oil, 1 spoon of Shanxi aged vinegar, and 1 spoon of sugar.

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Mix well and serve on a plate

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Diagram of the finished red oil jellyfish.

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Cooking skills. 1. The jellyfish itself already has a salty taste, and soy sauce and balsamic vinegar also have a salty taste, so there is no need to add salt;

2. The jellyfish silk should be rinsed until there is no salty taste, otherwise the finished product will be very salty;

3. You can taste it at any time, which suits your taste.

The jellyfish acres are starved as follows:

1. Cold jellyfish head.

Ingredients: jellyfish head, cucumber, coriander.

Excipients: dried chili, shallots, ginger, garlic, white sesame seeds, light soy sauce, balsamic vinegar, sugar, salt, chicken essence.

Method: Soak in salt water for more than 5 hours, put the treated jellyfish in a pot and blanch for 10 seconds, then put in cold water, pay attention to the blanching time can not be long, otherwise the jellyfish will shrink seriously. Add an appropriate amount of dried chilies, shallots, shredded ginger, minced garlic and white sesame seeds to a bowl, and pour in 2 tablespoons of hot oil to stimulate the fragrance.

Add 1 tablespoon of light soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of sugar, salt and chicken essence and stir well. Pour the jellyfish into a large bowl, pour in the prepared sauce and mix well, and pour it into a plate together.

2. Old vinegar sea stinger.

Ingredients: Jellyfish head.

Excipients: vinegar, green onion, ginger, garlic, sugar, light soy sauce, monosodium glutamate, etc.

Method: After rinsing the jellyfish head, soak it in cold water for half a day, and change the water several times in the middle. Tear the jellyfish head into small pieces along the natural texture, boil the water, and pour the jellyfish head into the boiling water to scald.

Spread the cucumber slices on the bottom of the plate, mix the jellyfish heads with aged vinegar, sugar, salt, light soy sauce, monosodium glutamate and sesame oil, and pour over the cucumbers. Pour peanut oil into the pot, put the green onion section in cold oil, boil the oil over low heat over the green onion section, after the green onion section is squeezed dry, pick out the green onion section, pour the scallion oil on the head of the Haixun stinger, sprinkle the garlic paste and coriander segment and mix well again.

Jellyfish selection method

1. Look at the color: the color of the high-quality stinging skin is crystal clear white or light yellow, full of luster, no red clothes, red spots, and mud. The best jellyfish on the market is processed by salt alum and salted alive, and the bigger, thicker and whiter the better.

The head of the superior sting is reddish-yellow and shiny. If it is processed and salted for too long after fishing, the freshness is poor and the color is red. If the proportion of salt alum used in the processing of sting skin is inappropriate, the color will be red, the sting skin will be hard, and the quality will be inferior.

The color of the sting skin is purplish-red, and the quality is worse.

2. Smell the smell: high-quality jellyfish have no fishy smell, second-class jellyfish have a bit of fishy smell, and low-quality jellyfish have a strong fishy smell.

3. Try the taste: there is no fishy smell in the mouth, a bite makes a gurgling sound, crisp and tender, no stuffing teeth, it is a high-quality product. The mouth chewing is tough or hard, which is defective. If the taste is strong and soft, it is a spoiled product and cannot be purchased.

There are many ways to make jellyfish, and here are a few ways to do it.

The first one, the cold salad we are most familiar with, prepare the jellyfish, peel the jellyfish, soak them in water for about 4-8 hours, and then cut them into shreds, to be a little finer. Rinse again with clean water. Put it in a basin, add an appropriate amount of soy sauce, sugar, vinegar, sesame oil, and an appropriate amount of monosodium glutamate to adjust the taste, and mix well.

That's it, the very delicious cold jellyfish is ready.

The second type, sweet and spicy jellyfish, prepare cucumbers, carrots washed, cut into strips, then kneaded, remove the water, rinse with water, and soak in sweet and sour for 1-2 hours. After soaking, take out and pour it into a hot pan with sweet and sour, cucumber, and carrots, fry for a while over high heat, and finally add wet starch to make a paste, and remove from the pot. A delicious serving of sweet and spicy jellyfish is ready.

The third kind, tomato jellyfish, heat the oil, put in the vegetable oil, soak it thoroughly, then cut it into slices and put it in the pot, put an appropriate amount of sugar, ginger, rice wine, green onion, and a little soy sauce to taste, remove the fish. Finally, add the tomato sauce and stir-fry on high heat for 4-5 seconds. Then add wet starch, stir-fry evenly, and fry until the juice is thick, then you can get out of the pot.

A delicious serving of 10000 tomatoes jellyfish is ready.

The steps to eat jellyfish are as follows:Ingredients: Jellyfish head, cucumber, coriander, salt, sugar, light soy sauce, rice vinegar, balsamic vinegar, garlic, sesame oil, water.

Tools: bowls, knives, spoons, chopsticks.

1. Add water to the jellyfish head, soak it thoroughly, and change the water two or three times in the middle until there is no salty taste.

2. Cut the jellyfish head into thin slices.

3. Clean the cucumber, pat it loose with the back of the knife, and cut it into small pieces.

4. Pour minced garlic, salt, sugar, light soy sauce, rice vinegar, balsamic vinegar, garlic and sesame oil into a bowl and mix into a sauce.

5. Pour the jellyfish head and cucumber into a bowl, add the coriander and sauce, and stir well.

How to eat jellyfish? This not only depends on whether you have mastered the skills of selecting and cooking jellyfish, but also the cooking skills of jellyfish and the practice of delicious jellyfish dishes.

Cooking tips for jellyfish

1. Jellyfish often have sediment when bought. It should be soaked and scrubbed with 50% concentrated salt water to remove the sediment.

2. When eating cold salad, some vinegar should be put appropriately, otherwise it will make the sea mussels taste bad;

3. Those with peculiar smell are rotten and deteriorated products, and cannot be eaten.

4. The novelty sea stinger is not suitable for consumption, because the novelty sea stinger contains more water, the skin is thicker, and it also contains toxins, only after salting with edible salt and alum for 3 times (commonly known as alum), the fresh sea scorpion is dehydrated 3 times, so that the toxins can be drained with the water;

5. Sea scorpion with fungus, moisturizing the intestines, beautifying the skin and whitening, and can lower blood pressure, long-term consumption, good for health;

6. The jellyfish must be washed with clean water before eating, remove the salt, alum, blood, and sand, and then boil it with hot water, and then cut it into shreds and mix it with cold vegetables.

Delicious jellyfish preparation

Hot and sour jellyfish head

Ingredients: jellyfish head, 3g garlic, a handful of sesame seeds.

Seasoning: salt, cooking wine, ginger juice, balsamic vinegar, red oil, sesame oil, chicken essence.

Method: 1. Rinse the jellyfish head clean of sediment, soak it in clean water for 5 hours, change the water twice in the middle, cut it into small pieces along the sting petals, and then wash it with water; Peel and wash the garlic to make minced garlic.

2. Add water to the pot, put the jellyfish head into the jellyfish head after the water boils, blanch it quickly, remove it and soak it in cool boiled water.

3. Add garlic paste, salt, cooking wine, ginger juice, balsamic vinegar, red oil, sesame oil, and chicken essence to the jellyfish head, mix well and put on a plate, sprinkle with cooked sesame seeds.

Fragrant jellyfish

Ingredients: shredded jellyfish, green onions, ginger, olive oil, sesame oil, salt, sugar, vinegar, soy sauce, chicken essence.

Method: 1. Wash the jellyfish silk with cold boiled water and drain the water.

2. Shred the green onion and ginger, heat the oil in a hot pan, put the shredded green onion and ginger, stir-fry until fragrant, add a little salt, sugar, vinegar and soy sauce to make a sweet and sour taste, drip sesame oil, and finally sprinkle chicken essence.

3. Heat the oil, pour it on the jellyfish silk and mix well.

There are many ways to eat jellyfish, and the more common ones are: sedan chair 1Steamed jellyfish:

Wash and slice the fresh jellyfish, put it in a steamer, and steam it at a low temperature for 5-7 minutes. 2.Fried jellyfish:

Soak the fresh jellyfish in warm water to remove the fishy smell, drain them and fry them in the mixture. 3.Pan-fried jellyfish:

Wash the jellyfish without slicing, fry it in oil until golden brown, and sprinkle with chopped green onions. 4.Dry pot jellyfish:

Cook the jellyfish in water, then stir-fry with shallots, add tomato sauce or oyster sauce and stir-fry and add seasonings.

It can be made into vinegar mixed with assorted jellyfish, and the specific method is as follows:

Ingredients: jellyfish, cucumber, carrot, enoki mushroom, fungus.

Excipients: coriander, garlic, millet spicy, sauce, vinegar, sesame oil, light soy sauce, salt, sugar, chili oil.

Tools: plates, bowls, pots.

1. Prepare the ingredients.

2. Peel the carrot and cut it into 2mm slices longitudinally, then lie down to the side and cut it into thin strips, peel and crush the garlic and mince it, peel and rub the cucumber, cut the coriander into sections, and cut the millet pepper into thin strips.

3. Blanch enoki mushrooms in boiling water for 5 minutes and then cool and open the slider button for later use.

4. The black fungus should be boiled in boiling water to be soft, let it cool and boiled for later use, and the mushrooms should be cooked thoroughly.

5. Soak the salted jellyfish with a cool white boil to shred, many recipes say that you need to pass the warm water and then ice water, our practice here has always been to directly shredd, the same crispy.

6. Put the processed ingredients on the edge of the ear.

7. Take out the cucumber and carrot shreds, sprinkle a small spoon of salt on the surface (except the amount), wait for 3 minutes, let the water in the cucumber and carrot be analyzed, and drain out the excess water.

8. Pour balsamic vinegar, light soy sauce, sugar, salt, sesame oil and chili oil (can be omitted) into a bowl and stir the danbu evenly to make a sauce.

9. Put all the ingredients in a large cooking bowl, add the prepared sauce, mix evenly with chopsticks, and serve.

10. Garnish with shredded chili peppers at the end, which makes it more refreshing to eat after refrigeration.