How to make cold sea scorn skin?

Chilled jellyfish skin.

Ingredients: jellyfish skin, green pepper, red pepper, carrot, chopped pepper, garlic, oil, salt, chicken essence, oyster sauce, pepper, ginger powder, steamed fish juice, sesame oil.

Steps: <>

Step 1: Soak the jellyfish skin, clean the salt, and then quickly scald it with boiling water, remove and drain the water.

Step 2: Change the knife, cut into small strips and put into a large bowl.

Step 3: Prepare carrots, green peppers, red peppers, carrots, and garlic heads.

Step 4: Cut the garlic, green peppers, red peppers, and carrots into shreds.

Step 5: Heat the oil.

Step 6: On low heat, add shredded chili peppers and garlic to stir until fragrant.

Step 7: Add half a spoon of chopped pepper and stir-fry evenly.

Step 8: Add shredded carrots and stir-fry evenly.

Step 9: Place the stir-fried side dishes in a large bowl with jellyfish skins.

Step 10: Add salt, chicken essence, oyster sauce, pepper, ginger powder, steamed fish juice and sesame oil and mix well.

Step 11、Okay。

Step 12: Finished product drawing.

Step 13: A simple and delicious salad, good.

Wash the jellyfish and change the knife, cut the cucumber, mince the garlic, cut the coriander, put them all into a bowl, add monosodium glutamate, salt, light soy sauce, sesame oil and stir evenly.

Materials. Jellyfish skin, garlic as needed, 2 pieces.

Light soy sauce, appropriate amount of vinegar, moderate amount, if you like acid, put more.

White sugar, appropriate amount, red pepper appropriate amount.

Two spoons of sesame oil and an appropriate amount of sugar.

Steps. 1 Wash the jellyfish skin repeatedly. Then soak in clean water for two hours. (Because the jellyfish skin is very salty, you have to remove the saltiness of it.) ）

2 Drain the jellyfish skin.

3 garlic, chili finely chopped.

4 Put the chopped garlic and chili pepper in a bowl, add white vinegar, light soy sauce, sesame oil, and sugar, stir well, and mix well.

5 Mix the sauce with the jellyfish skin and stir well, and a sour and delicious sea jellyfish skin is ready.

Method. Cut the skin into long strips, wash and soak in water for four hours to dilute the salt.

Quickly scald the skin of the sea scorn with warm water (in principle of not burning your hands), and then put it in cold water to soak.

Add 1 teaspoon of salt to shredded kohlrabi and carrots, marinate for 20 minutes, then pour out the salted water for later use.

Drain the skin of the sea stinger.

Add the sea stinger skin to the method, cucumber shreds and all the seasonings and mix well, and those who like spicy can add chili powder.

Jellyfish is rich in protein, carbohydrates, calcium, iodine, vitamins, etc., which is refreshing and moisturizing.

In our hometown of Yantai, there is a dish of cold jellyfish at both large and small banquets, because there are many meat dishes on the banquet, and you will get tired of eating some meat dishes, and the cold jellyfish is refreshing and delicious, and it is very greasy, so it is very popular. Usually eat at home, come to such a plate of cold jellyfish, with wine and porridge, it is very good!

I will share with you how to make cold jellyfish delicious, do the following three steps, the jellyfish you mix is refreshing and delicious, and the appearance is high, it is the most beautiful boy on the banquet table! Everyone rushed to eat.

The best jellyfish on the market generally have jellyfish head, jellyfish skin, and jellyfish silk, no matter which kind of jellyfish, they are all pickled, which contains a lot of salt and a little alum. If you want jellyfish to taste delicious and healthy, you must soak them thoroughly.

Rinse the jellyfish to be mixed cold, rinse it several times, then take a large basin, fill it with enough water, put the jellyfish in it and soak it, change the water once in about 3 hours, rinse it, soak it for 9---12 hours is the best, such jellyfish, the salt and alum in it are basically soaked out, change the water and rinse it to be cold.

soaked jellyfish skin, cut into strips; Jellyfish heads cut into chunks; There is no need to cut the shredded jellyfish.

Boil water in a pot, 8 percent of the boiling is OK, and put the chopped jellyfish into the potSeconds！Prepare a basin of cold water next to it, put the jellyfish in the pot, scoop it up directly with a fence, put it in the cold water, pass the cold water, and then take it out to control the water, and put it in the plate for later use.

If the jellyfish is scalded for too long and the water temperature is too high, the jellyfish will shrink into small points, which seriously affects the nutrition and taste. So be sure to use 8 to 9 percent of hot water, hot in seconds! Be sure to cool the water after scalding.

Cold jellyfish is basically inseparable from the following seasonings:

Vinegar, rice vinegar, old vinegar, white vinegar are all fine, add according to personal preference. Salt, sugar, soy sauce, garlic, coriander, sesame oil, cooked peanuts, chili oil (no need to add if you don't eat spicy).

Add a little of these seasonings to cool and boil, mix them into juice, pour them over the jellyfish and side dishes, stir well and serve.

Cold jellyfish can only be paired with coriander, such as old vinegar sting. Most cold jellyfish are served with cucumber, because cucumber and jellyfish go well together, and both have a crisp texture. There are also jellyfish salad with cabbage heart or radish, so it depends on personal taste.

Cucumber mixed jellyfish head:

First, soak the jellyfish head thoroughly, cut it, blanch it in seconds, and after it is cooled in water, add cucumber and coriander, and you can mix it cold;

Second, old vinegar, salt, very fresh soy sauce, sugar, garlic paste, sesame oil, a little cold boiled water, mixed into juice, poured on the cucumber jellyfish, mixed well and you can eat, you can add fried peanuts, chili oil, etc. according to your own taste.

When making it, you must get rid of the fishy smell of jellyfish, and then you must add a little more when adding ingredients, and finally stir them up directly.

The jellyfish skin is washed repeatedly with water, then shredded, soaked in water after washing, until its astringency and saltiness are removed, the jellyfish skin is blanched with water at about 70 degrees, and immediately taken out after 3 seconds of getting out of the pot and soaked in cool boiled water, squeezed out the water, cut the cucumber into strips, mash the garlic into a puree, cut the coriander into sections, mix it all, pour in sesame oil and mix well, then add an appropriate amount of salt, balsamic vinegar and chicken essence, and mix well.

The main ingredients are green onions, ginger, garlic, coriander, cucumber. Change the knife and add chili sauce, light soy sauce, red oil, pepper, and monosodium glutamate. Stir well and serve.

Jellyfish head 150 grams.

Ingredients: 25 grams of minced chives, 15 grams of soy sauce, appropriate amount of sugar, 2 grams of monosodium glutamate, 10 grams of sesame oil, 15 grams of refined oil.

Preparation method 1Use the jellyfish head pickled in the next year, wash off the sediment, soak it in clean water for 5-6 hours, then rinse off the sediment, cut it into small pieces along the sting petals, and wash it with sand filter water for several hours for later use.

2.Put the minced green onion in a small bowl, heat the refined oil in the pot, and flush it into the minced green onion bowl to make the minced green onion fragrant, that is, it becomes scallion oil.

3.Strain the jellyfish head to remove the water, enlarge the bowl, pour 80 boiling water and scald it, decant the boiling water immediately, add soy sauce, sugar and monosodium glutamate while it is hot and mix well, then pour in sesame oil and scallion oil and put it on a plate.

Ingredients: Jellyfish head, a few coriander, some salt, sugar, chicken essence.

Method 1Wash the jellyfish head you bought and soak it for more than half a day to wash off the smell of seawater.

2.The soaked jellyfish is opened in half, then shredded, and then wrapped in gauze to squeeze out the water. That's when you notice how jellyfish have become so few.

3.Cut the parsley into pieces. Put it with jellyfish.

4.Remove the oil from the pan, add some green onions, and low heat, otherwise the green onions will burn. Then when the oil is cold, add it to the jellyfish and start mixing, add an appropriate amount of sugar, and taste salty, because the jellyfish itself is very salty. Then put the seasoning according to personal taste. Finish on a plate.

150 grams of jellyfish head, 25 grams of minced chives, 15 grams of soy sauce, appropriate amount of sugar, 2 grams of monosodium glutamate, 10 grams of sesame oil, 15 grams of refined oil.

Production method 1, choose the jellyfish head pickled every other year, wash off the sediment, soak in clean water for 5-6 hours, then rinse the sediment, cut it into small pieces along the sting petals, and wash it with sand filter water for several hours for later use.

2. Put the minced green onion in a small bowl, heat the refined oil in the pot, and rush into the minced green onion bowl to make the minced green onion fragrant, that is, the scallion oil.

3. Filter the jellyfish head to remove the water, enlarge the bowl, pour 80 boiling water and scald it, decant the boiling water immediately, add soy sauce, sugar and monosodium glutamate while it is hot and mix well, and then pour in sesame oil and scallion oil and put it on a plate.

Soy sauce, sesame oil, vinegar, salt, sugar.

Steps:1Soak the vermicelli and shred the other ingredients.

2.The sprouts are cooked in ice water.

3.The chili garlic is fragrant on low heat.

4.Drain all the ingredients. Add the seasoning.

800g fresh jellyfish, 1 head of garlic, 1 small handful of coriander, 4 tablespoons of aged vinegar, 1 tablespoon of sugar, 1/2 teaspoon of ginger powder, 1 tablespoon of sesame oil.

Method 1: 800 grams of fresh jellyfish, 1 head of garlic, 1 small handful of coriander, 4 tablespoons of aged vinegar, 1 tablespoon of sugar, half a teaspoon of ginger powder, 1 tablespoon of sesame oil.

2. Rub the jellyfish with salt repeatedly, rinse it well, and cut it into 3mm slices.

3. Add aged vinegar, sugar, and ginger powder and mix well.

4. Finally, add minced garlic, coriander and sesame oil and mix well. Because jellyfish are inherently salty, there is no need to add salt.

The sea scorn skin is so cold and delicious:

The jellyfish skin is washed repeatedly with water, then shredded, washed and soaked in water until its astringency and saltiness are removed. Blanch the jellyfish skin in water at about 70 degrees, remove it immediately after 3 seconds from the pot, soak it in cool boiled water, and squeeze out the water when you use it. Cut the cucumber into strips, mash the garlic into a puree, cut the coriander into sections and mix all the ingredients, pour in sesame oil and mix well, then add an appropriate amount of salt, balsamic vinegar and chicken essence, and mix well.

Cooking skills: 1. Blanch the jellyfish skin in advance. 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 water, and the amount of jellyfish skin will be sharply reduced after blanching).

2. After blanching, quickly put it into the 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 condiments as possible to avoid the feeling of water in the finished dish.

How to deal with raw jellyfish:

First, wash the fresh jellyfish with clean water, and be aware that a large jellyfish will sting. Then put the fresh jellyfish in fresh water, soak the jellyfish for two days, remove and rinse. Soak in vinegar for more than 5 minutes, remember to soak it for more than 5 minutes, and note that a large jellyfish should be soaked in vinegar for a longer time, so that all the orphans can be killed.

Jellyfish is the well-known jellyfish, which is a marine animal that can be eaten, and it tastes good, and its nutritional value is very high, in addition to being rich in protein, it also contains carbohydrates and rich trace elements.

Soak the jellyfish skin for 30 minutes, wash and cut into strips, shred cucumbers and carrots, cut coriander into sections, pour in warm boiled water, blanch the jellyfish skin for 10 seconds and take it out, put carrots, cucumbers, jellyfish skin, coriander, millet pepper, light soy sauce, vinegar, salt, chicken essence, sugar, sesame oil and mix well, and put it on a plate.

Ingredients: 200 grams of jellyfish skin, 100 grams of cucumber, 50 grams of carrots, 1 coriander;

Excipients: 3 millet peppers, 2 cloves of garlic, 30 grams of light soy sauce, 20 grams of vinegar, half a spoon of sesame oil, half a spoon of salt, half a spoon of chicken essence, 1 spoon of sugar;

The home-cooked recipe for cold jellyfish skin:

1.Soak the jellyfish skin in water for 30 minutes, peel off the red film on the surface, wash it with cool boiled water and cut into strips. Shred cucumber and carrot, chop coriander into sections, cut millet pepper into rings, and mince garlic.

2.Pour in an appropriate amount of warm water, blanch the jellyfish skin for 10 seconds, remove and drain.

3.Add carrots, cucumbers, jellyfish skin, coriander, millet pepper, 30 grams of light soy sauce, 20 grams of vinegar, half a spoon of salt, half a spoon of chicken essence, 1 tablespoon of sugar, half a spoon of sesame oil, mix well, and put it on a plate.

Tips: Jellyfish can soften and dissipate knots, stasis, clear heat and dissolve phlegm, which is beneficial to tracheitis, asthma, gastric ulcer, rheumatoid arthritis and other diseases, and has the effect of preventing and treating tumors; It can remove dust accumulation, clear the stomach and intestines, and ensure good health.

Cold jellyfish skin is a very delicious cold dish, how to cold jellyfish skin everyone has learned? This dish is simple and seasoning, especially suitable for summer.

The steps for cold jellyfish skin are as follows:

Ingredients: 1 jellyfish skin, 1/2 carrot, 1/2 cucumber, 2 tablespoons of salt, 1 tablespoon of soy sauce, 2 tablespoons of vinegar, 1 tablespoon of sugar, 2 tablespoons of sesame oil.

Method: 1. Soak the jellyfish skin in cold water for half a day to remove the astringency and saltiness.

2. Wash the soaked jellyfish skin several times and cut it into strips, and then dry the strips of jellyfish skin for later use.

3. Cut the cucumber and carrot into shreds, then cut the green onion, garlic, pepper and coriander and put it on a plate.

4. Add salt, soy sauce, vinegar, a little sugar, sesame oil, etc. to the plate and stir well to serve.

Cold jellyfish is a kind of food in life, belonging to Zhejiang cuisine, with the characteristics of food and wine, cool and delicious.