The practice of cold jellyfish skin, how to make cold jellyfish skin

Jellyfish skins are made as follows:1. Clean the jellyfish skin and cut it into shreds.

2. Soak in water for 2 hours, change the water three times in the middle, and wash off the salt and alum that pickled the jellyfish skin.

3. After the soaked jellyfish skin is drained, put it in the drain net, rinse it with hot water of about 80 degrees, and quickly squeeze out the water in cool water for later use.

4. Cut the Chinese cabbage into two, take the cabbage heart, and cut it into thin strips obliquely.

5. Crush the garlic, chop into minced garlic, chop the coriander, and cut the carrot into thin strips for later use.

6. Mix all the raw materials, add sesame oil and mix well, sprinkle with salt and monosodium glutamate, pour balsamic vinegar and mix well.

Materials. Ingredients.

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2 cucumbers. <>

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Jellyfish skin: 300 grams.

Seasoning. Salt.

Amount. Essence of chicken. Crumb. Garlic.

4 petals. Balsamic vinegar.

Amount. Sesame oil.

Amount. Coriander.

1 tree. Preparation of cold jellyfish skin.

1.The jellyfish skin is washed repeatedly with water, then shredded, washed and soaked in water until its astringency and saltiness are removed.

2.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.

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3.Cut the cucumber into strips, mash the garlic and cut the parsley into sections.

4.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.

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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, 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 condiments as possible to avoid the feeling of water in the finished dish.

Ingredients: Jellyfish skin.

Spoon of sesame oil garlic cloves.

Grams of monosodium glutamate vinegar spoon.

Salt gram light soy sauce.

Sugar grams of paprika.

Preparation of cold jellyfish skin.

I bought this instant jellyfish skin without any treatment, and I eat it directly without any treatment!

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Unpack the package, drain the jellyfish skin and put it on a plate!

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Pour the minced garlic chopped in advance on top of the chili powder, my chili powder is the oil choked chili pepper that I made before, and I can use the chili powder directly normally, but the chili powder just ran out at home, and it is actually the same with this!

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Heat the pot and pour in the oil, here be sure to boil the heat very hot! Burn until you see a little bit of smoke!

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Pour the hot oil on top of the minced garlic, and when you hear the sizzling of the garlic, a garlic fragrance comes to your nose!

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Add a little light soy sauce, a spoonful of aged vinegar, some chicken essence, a teaspoon of sugar, a few drops of sesame oil, and mix well! Actually, the jellyfish skin I bought has seasonings, but only MSG vinegar and oil, and I like the spicy taste, so I simply made this sauce myself!

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This is the mixed spicy sauce, if you like to be sour, you can add more vinegar, I personally don't like sour, so put less vinegar! This sauce goes well with any salad, such as kombu, cucumber or preserved eggs!

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This is the jellyfish skin that has been mixed! Isn't it simple?

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Wash the jellyfish and add the garlic slices. There is also coriander to mix and mix.

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. Strain the jellyfish head to remove the water, enlarge the bowl, pour 80 boiling water into it, immediately decant the boiling water, 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.

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, half a 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.

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.

Soak the jellyfish skin for 30 minutes, peel off the red film on the surface, wash and cut into strips. Shred cucumbers and carrots, chop coriander into sections, cut millet peppers into rings, mince garlic. Pour warm water into the pot, blanch the jellyfish skin for 10 seconds, and remove.

Then put the carrots, cucumbers, jellyfish skin, coriander, millet peppers, light soy sauce, vinegar, salt, chicken essence, sugar, and sesame oil into it, stir well, and put it on a plate.

A home-cooked way of cold jellyfish skin

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 light soy sauce, 20 grams of vinegar, half a spoon of sesame oil.

Preparation of cold jellyfish skin.

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

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

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

4. Then put the carrot, cucumber, 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 spoon of sugar, and half a spoon of sesame oil, stir well, and put it on a plate.

Tips:

The blanching time of jellyfish skin should not be too long, generally about 10 seconds, otherwise the taste will be bad.

It is better to use white vinegar, because white vinegar can maintain a white color and a refreshing taste.

For example, when cold salad pork ears, pig tongue, beef, chicken and other meat dishes, we can choose aged vinegar, because the fishy smell of meat dishes is heavier, and it is suitable for this vinegar with a strong vinegar flavor.

Jellyfish skin cannot be scalded with boiling water, it will shrink seriously and the taste is not good; Blanch the water with a water temperature of more than 70 degrees for more than ten seconds;

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

Soak the jellyfish skin until there is no salty taste, and blanching the jellyfish at a water temperature of 70° before cold dressing will make the jellyfish more crispy;

Jellyfish can also be added with coriander to increase the taste;

Preparation of cold jellyfish skin.

Ingredients: 300 grams of jellyfish skin, a carrot, a cabbage heart, a cucumber

Appropriate amount of garlic, salt, chicken essence, sesame oil, a small amount of sugar, light soy sauce, and white vinegar.

Step 1 ] Soak the jellyfish skin in warm water, and change the water several times in the middle; (Soak the jellyfish skin until there is no salty taste.) ）

2 ] Wash the prepared vegetables;

3] Shred cabbage hearts, carrots and cucumbers, cut the carrots and blanch them with water for one minute;

4 ] Chop minced garlic and set aside;

5 ] Blanch the jellyfish skin at a water temperature of about 70 degrees for more than ten seconds, immediately remove it from the shower water and control drying, and put it into the cut vegetables of several acres;

6 ] Add minced garlic and the above seasonings;

7 ] Mix well and serve.

Ingredients: 350 grams of shredded jellyfish, an appropriate amount of mustard, 1 section of oily wheat stalk, an appropriate amount of chopped pepper, and an appropriate amount of chopped green onion.

Excipients: appropriate amount of salt, appropriate amount of vinegar, appropriate amount of sesame oil, appropriate amount of light soy sauce.

1. Soak the jellyfish silk you bought back in water for one or two hours, and change the water several times in the middle, because this jellyfish silk is a salt jellyfish, and you need to soak it to remove the salt.

2. Take out the lettuce and cut the stalk into shreds.

3. Soak the jellyfish silk to drain the water, soak it in warm boiled water below 50 degrees for 5 minutes, and then drain the water.

4. Blanch the stalks with boiling water for one minute.

5. Drain the jellyfish soaked in warm boiled water.

6. Sprinkle with shredded vegetable stalks, appropriate amount of mustard and chopped pepper.

7. Add salt, light soy sauce, vinegar and sesame oil according to your taste.

8. Mix all the seasonings well, and it's done.