How to make an easy to learn and super delicious jellyfish skin?

Cold salad sea scorn skin: 1. Soak the bulk or bagged sea scorn skin in clean water, if it is a bagged ready-to-eat soaking for an hour. If not, you have to soak it for a long time, usually a day.

2. The soaked sea scorn skin should taste neither astringent nor salty. If there is no shredding, you can cut it into shreds about 2 cm wide and about 5 cm long, and then put it in clean water to wash. 2. Prepare a small basin of hot water of about 60 degrees, so that your hand can put it in but then have to retract it as well, put the sea stinger into it, then the sea stinger will shrink, if you look at the shrinkage of the original half of the original long, quickly add some cold water, remember.

3. The better side dish is cucumber or green pepper. Cucumber: cut into shreds (the proportion of cucumber shreds is more than twice that of sea stingers) put in a small pot, then take out the sea stalk shreds and cool them on top of the cucumber shreds, and then cut 1-2 coriander into minced pieces (preferably with the core of coriander) and put them on the sea sting.

The amount of shredded green pepper (spicy) is equal to or more than that of sea sting. Other procedures are the same as cucumbers. 4. Now there are shredded sea cucumbers or green peppers in the pot, minced coriander, if it is served with cucumbers, you have to add garlic (to ensure that it is spicy), and then you can put a little salt on it, a little monosodium glutamate, a little sesame oil, a little sugar, and some good vinegar.

More vinegar), and don't mess up the order of putting it. 5, then you use chopsticks in a cross shape. Hehe--cold salad.

Wash and soak the jellyfish skin, repeat it several times, and try the saltiness of the jellyfish skin, if you bite into it and think it is not too salty, you can pick it up and drain it. The moisture content of jellyfish skin can be twisted and dried with the help of a cloth towel. Cut the cucumber into pieces and mince the pepper and set aside.

Cook the chicken breasts in water, remove them and let them cool, then draw them by hand and set aside. Grab the cucumber and carrot segments with a little salt to soften them, and then drain the brine out of the water for later use.

The jellyfish skin is bought back and soaked for a while, then washed and shredded, prepared with a little red carrot shredded parsley and then accompanied. Put oil, salt, sugar, sesame oil, sesame seeds. Do not put MSG and chicken essence.

Otherwise, the jellyfish skin will soften. I have time to buy some jellyfish heads and come back to eat. Much better than jellyfish skin.

Super crispy. Jellyfish heads cost dozens of dollars a pound. The good fifty or sixty and hundreds have a difference of more than thirty pounds.

Chilled jellyfish shreds.

Ingredients: shredded jellyfish, cucumber, salt, sugar, olive oil, rice vinegar, chicken broth mix, light soy sauce, white pepper, purple cabbage, chili oil, minced garlic.

Method: 1. Wash and shred the cucumber, which can taste the potato skin more quickly.

2. Purple cabbage is also washed and shredded.

3. The next thing is to process the jellyfish silk, wash it with clean water, pour an appropriate amount of water into the pot, and then put the jellyfish silk into the pot after boiling, it needs to be blanched, and then put the jellyfish silk into cold water very quickly, and let it cool.

4. After that, we can prepare the sauce, mix the chicken powder, salt, chili oil, olive oil, rice vinegar, light soy sauce, white pepper, and minced garlic together, stir well to let them blend together.

5. After that, put the shredded jellyfish into a bowl with purple cabbage and cucumber, then pour in the seasoned sauce and stir well. A delicious cold jellyfish shredded dish is a success.

The edible effect of cold jellyfish shreds.

This cold jellyfish silk has the effects of quenching thirst, dissolving phlegm and relieving cough, moistening the intestines and laxative. Now in the summer, people are in a dry environment, often feel dry mouth, difficult to fall asleep, then jellyfish has the effect of moistening the throat and refreshing. It is especially suitable for summer consumption.

Moreover, it has the function of suppressing cough, which has a physical effect on the throat, which can solve the itching sensation of the throat, thus effectively preventing the cough reflex. Nowadays, there are more dust particles in the air, and often eating jellyfish silk can also clean the stomach and intestines, thereby improving the appetite of the human body.

Ingredients: 120 grams of jellyfish skin, 4 preserved eggs, 2 green peppers, 2 small red peppers, 5 tablespoons balsamic vinegar

2 tablespoons light soy sauce, appropriate amount of sugar, appropriate amount of sesame oil, 4 pieces of garlic, 1 slice of ginger, appropriate amount of salt.

Step 1) Wash the jellyfish skin and cut it into shreds;

2) Boil hot water in a pot about 70 degrees;

3) Pour the jellyfish skin into the pot and blanch evenly.

4) Soak jellyfish skins in cold boiled water for 1 hour, and change the water three times in between;

5) Peel the preserved eggs and cut them into 4 parts;

6) Chop the green pepper, ginger, garlic and red pepper, mix with the ingredients;

7) Drain the jellyfish skin;

8) Spread the preserved eggs and jellyfish skin on a plate, drizzle the toppings and enjoy.

Tips: Soak jellyfish skin in water many times to remove excess salt;

When cutting the preserved eggs, scald the knife with hot water, and the preserved eggs will look better.

Ingredients: 1 jellyfish skin, 3 cloves of cabbage, 5 ml of peanut oil, 10 ml of light soy sauce, a little dark soy sauce, appropriate amount of pepper, 15 grams of vinegar, 5 ml of oyster sauce.

Procedure step 1) Prepare materials for sedan chops;

2) Wash the cabbage, cut it into shreds, and marinate it with salt for 15 minutes;

3) Soak jellyfish skins in warm water;

4) Squeeze out the pickled cabbage and put it in a large bowl;

5) Remove the jellyfish skin and put it in a large bowl to control the moisture;

5) Add oil, pepper, oyster sauce, light soy sauce, dark soy sauce and vinegar and stir well and enjoy.

Tips Jellyfish skin must be soaked in warm water to make the taste more crispy.

Ingredients: 200 grams of jellyfish skin, 100 grams of cucumber, 50 grams of carrots, 1 coriander, 3 millet peppers, 2 cloves of garlic, 30 grams of soy sauce, 20 grams of vinegar, half a spoon of sesame oil.

How to mix jellyfish skin:

1.Put the jellyfish skin in water, soak it for about 30 minutes, peel off the red film on the surface, let it cool, wash it with water, and cut it into strips;

2.Shred cucumber and carrot, chop coriander, cut millet pepper into rings, mince garlic;

3.Pour an appropriate amount of warm water into the pot, blanch the jellyfish skin for 10 seconds, remove and drain;

4.Then add carrots, cucumbers, jellyfish, coriander, millet pepper, 30g soy sauce, 20g vinegar, half a spoon of salt, half a spoon of chicken essence, 1 tablespoon of sugar, half a spoon of sesame oil, stir well and put on a plate.

Tips: Jellyfish skin should not be scalded for too long, generally about 10 seconds, otherwise the taste will not be good.

1.Soak the jellyfish skin in water for 30 minutes, peel off the red film on the surface, wash and cut into strips in cold water, shred cucumbers and carrots, cut coriander into sections, ring millet peppers, and mince garlic;

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

How to mix jellyfish skin:

3.Add carrots, cucumbers, jellyfish skin, coriander, millet pepper, 30g of soy sauce, 20g of vinegar and half a spoon of salt;

How to mix jellyfish skin:

4.Mix 1/2 tablespoon of chicken essence, 1 tablespoon of sugar, and 1/2 tablespoon of sesame oil and place on a plate.

Shred the jellyfish you bought.

Soak jellyfish skins in water for 3 to 4 hours until they are not salty.

Rinse with water and dry the soaked jellyfish skin.

Finely chop the garlic, mix with soy sauce, vinegar, sesame oil, chili oil, sugar, salt, add the dried jellyfish skin and mix well.

Break the millet pepper into several pieces, add to the jellyfish skin, and stir well.