How to make hazepi salad

The method of Hazepi salad is explained below

Home-style preparation of cold jellyfish [ingredients] 300 grams of jellyfish skin, half a cucumber, 5 grams of minced garlic and ginger, 1 teaspoon of Zhejiang vinegar and light soy sauce, appropriate amount of sesame oil [Method] 1Soak the jellyfish skin in water a day in advance and rinse it, and cut the cucumber into shreds for later use. 2.

Shred the jellyfish skin, blanch it in a pot for a while, remove it and soak it in cold water for later use. 3.Shredded jellyfish and cucumber add minced garlic, minced ginger, Zhejiang vinegar, light soy sauce and sesame oil.

Recipe 1: Prepare 400 grams of jellyfish head, 40 grams of soy sauce, 25 grams of vinegar, 5 grams of minced ginger, and grams of sesame oil. Step 1: Take the jellyfish skin, soak it in water for 4-8 hours, and then wash it thoroughly.

Jellyfish skin is a classic dish for the general public, whether it is mixed with cabbage heart, cucumber, lettuce or served with shallots and coriander alone. They are all refreshing and greasy pre-dinner cold dishes, especially when you are tired of eating big fish and meat, you can have a plate to refresh and relieve hangover.

If you want to mix cold jellyfish skin deliciously, the most important thing is the processing of jellyfish skin.

Handling jellyfish skins.

Jellyfish skin is bitter and unpalatable because alum and a lot of salt are added during processing, and the fishy smell unique to seafood must be processed before eating.

First, the jellyfish skin is first washed with clean water to remove impurities from the epidermis, then cut into thin strips with a knife and soaked in cold water to remove some of the salty taste.

Second, blanch the jellyfish in a pot of boiling water and quickly remove the cold water. It is best to soak in ice water until the jellyfish silk returns to its original shape and size.

Note: During the process of cleaning jellyfish, do not get oil in the whole process, otherwise the jellyfish skin will easily become soft and not brittle, which will affect the taste.

Mix the jellyfish skin.

Jellyfish are usually shredded and sliced together with dishes that can be eaten directly. However, if you mix jellyfish directly with the dish, it is easy to affect the shape and texture of the dish. Therefore, the following method should be followed when mixing jellyfish skin:

First, change the dishes that need to be mixed with jellyfish, such as cabbage, cucumber, lettuce, bitter chrysanthemum, etc. The dishes that have been changed with knives are neatly stacked on the plate first.

Second, remove the soaked jellyfish and drain it and put it in a container. Add the minced garlic for sterilization and flavor, the coriander section to remove the smell and increase the flavor, and the amount of vinegar must be larger, and the reason why the jellyfish is delicious is the fragrance of the vinegar. Add a quarter of the vinegar to sugar, and the sour taste of vinegar is combined, and it can play a role in improving freshness.

Salt, chicken essence put in the taste of sesame oil, you can add sesame oil, you can also add chili oil or pepper oil to add according to your preference. After adding the seasoning, stir well with the jellyfish, pour it on the dish and mix it on the table.

Tips: Jellyfish salad is mainly for its light and refreshing taste, so the side dishes should also be based on crisp vegetables such as cucumbers, lettuce, cabbage, green turnips, etc.

Jellyfish shreds can also be blanched without boiling water, but they need to be soaked for a longer time, and the water needs to be changed several times in the middle. After tasting, there is no bitterness and astringency, so it can be used.

Jellyfish like garlic and vinegar, so you can increase the ratio of garlic and vinegar appropriately. Because the jellyfish is mixed in advance, the jellyfish can be salty when mixing, so that the taste is just right with the dish.

1. Soak the loose or bagged sea slug skin in clean water, if it is bagged and ready-to-eat, soak 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, and then you use chopsticks to salad.