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Anonymous users2024-02-12400 grams of jellyfish head, 40 grams of soy sauce, 25 grams of vinegar, 5 grams of minced ginger, and 10 grams of sesame oil.
Steps: 1. Take the jellyfish skin, soak it in water for 4-8 hours, and then wash it off thoroughly.
2. Then cut into thin strips, wash 1-2 times with cold boiled water, squeeze the water of the jellyfish shreds as much as possible, and put them in a basin.
3. Add an appropriate amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate to taste, mix well and serve.
200g jellyfish skin, half a carrot, half a cucumber, 1 coriander, 1 teaspoon mustard oil, 1 teaspoon sesame oil, 1 teaspoon light soy sauce.
1 teaspoon balsamic vinegar Salt to taste Sugar to taste.
Steps: 1. Put all the seasonings in a small bowl and mix well to make a sauce for later use.
2. Wash the jellyfish and cut it into shreds, blanch it quickly with hot water, and remove the ice water for later use.
3. Wash and shred carrots and cucumbers, and chop and chop coriander.
4. Put all the ingredients in a bowl, drizzle with the sauce and mix well.
1 2 chicken breasts, 4 taels of jellyfish skin, 1 cucumber, 1 4 cups carrots, salt to taste, 1 tbsp sesame oil, 1 2 tbsp sugar, 1 2 tbsp chili peppers, 1 2 tbsp minced garlic.
Steps: 1.Wash and soak the jellyfish skin, you must repeat it several times, and try the saltiness of the jellyfish skin, if you bite into it and feel that it is not too salty, you can take it out and drain it, cut the cucumber into sections, and chop the pepper for later use;
2.Cook the chicken breast in water, pick it up and let it cool, draw it by hand for later use, grab the cucumber segment and carrot segment with a little salt to make it soften, and then drain the brine after the water is released;
3.Add all ingredients to sesame oil, sugar, chili pepper and garlic and mix well, let it taste and serve.
300 grams of jellyfish skin, 50 grams of cucumber shreds, 3 grams of mustard oil, 40 grams of vinegar, 3 grams of sesame oil, 3 grams of monosodium glutamate.
Steps: 1.Wash the skin of the sting, cut it into shreds, soak it for two days to remove the salty taste;
2.Blanch the jellyfish silk with hot water of fifty or six percent and remove it to cool;
3.Put vinegar, sesame oil and monosodium glutamate in a bowl to make a seasoning;
4.Put the cucumber shreds on a plate first, then squeeze out the jellyfish and put the water on top of the cucumber shreds, pour seasonings, and drizzle with mustard oil.
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Anonymous users2024-02-11Ingredients: 200 grams of chicken breast, 300 grams of jellyfish skin, 25 grams of carrots, 25 grams of green peppers, 600 grams of vegetable oil (consumed 45 grams), 5 grams of dry starch, 1 egg white, 5 grams of cooking wine, 4 grams of refined salt, 5 grams of soy sauce, 10 grams of sugar, 2 grams of monosodium glutamate, 5 grams of chives, 3 grams of ginger, 5 grams of garlic, 10 grams of water starch, 50 grams of chicken consommé, 5 grams of sesame oil. Method: Raw material processing: 1 Wash the chicken breast, cut it into cm thick and 5 cm long chicken shreds, rinse the blood with water, and drain the water.
2 Put it in a bowl, add refined salt, cooking wine, monosodium glutamate, egg white and dry starch to grasp and starch evenly. 3 Soak the jellyfish skin in clean water for 2 hours, peel off the black sting, squeeze out the astringency and salty taste, wash and cut into 5 cm long thick strips. 4 Rinse in water a few more times.
After taking out, put in 50 hot water and blanch, drain and set aside. 5 Peel the carrots, wash them and cut them into shreds; Remove the stems and seeds of the green peppers, wash them, and cut them into thin strips. 6 Remove the roots of the chives, wash them and cut them into 3 cm long pieces; Peel and wash the ginger and chop it into minced pieces; Peel the garlic and cut it into slices.
Cooking method: 1 Wash the pot and put it on medium heat (also known as simmering and warm fire, that is, turn on the household gas stove to the medium setting), scoop in vegetable oil and burn it until it is hot (the oil temperature is about 90, there is no green smoke and sound on the surface, and the oil surface is calm). 2 Pour in the starched shredded chicken breast and simmer until it is white and white.
3 Then, use a colander to remove the filtered oil. 4 Leave 10 grams of vegetable oil in the original pot, heat it on a high fire, add the chives, minced ginger and garlic slices and stir-fry until fragrant. 5 Add the carrots and shredded green pepper and stir-fry.
6 Add the smoothed shredded chicken. 7 And add chicken broth, cooking wine, soy sauce, sugar, refined salt and boil, then add monosodium glutamate to adjust the salty umami. 8 Thicken with water starch.
9 Add the blanched jellyfish. 10 Drizzle with sesame oil, stir-fry evenly, remove from the pan and serve on a plate.
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Anonymous users2024-02-10From a scientific point of view, this phenomenon is:
The main reasons are:
1.Crispy texture: Jellyfish skin has a very crisp texture, has a unique chewiness, and does not have a hard texture, which is perfect for cold dressing.
2.Delicious: The jellyfish skin itself has a very light taste, and it is easy to absorb the sauce around the jellyfish skin, so the taste of the cold jellyfish skin is very delicious, not too greasy or heavy.
3.Rich in nutrients: Jellyfish skin is rich in collagen, protein, vitamins and trace elements and other nutrients, which is conducive to beauty, metabolism and immunity.
In more detail, jellyfish skin is a gelatinous ingredient taken from the jellyfish, and its main components are jellyfish polysaccharides and collagen. Jellyfish polysaccharide is a polysaccharide substance that can enhance human immunity, anti-tumor and antioxidant. Collagen is an important connective tissue protein that promotes elasticity and hydration, as well as healthy bones, joints and muscles.
In addition, jellyfish skin is also rich in protein, amino acids, calcium, iron, zinc, vitamin B and vitamin C.
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Anonymous users2024-02-09Ingredients: 100 grams of jellyfish skin. Excipients: 2 green onions, 4 garlic, 1 coriander, appropriate amount of sesame oil, appropriate amount of white sugar, appropriate amount of aged vinegar, appropriate amount of white pepper.
Steps: 1. Wash the jellyfish skin, soak it in cold water for 30 minutes, then drain the water for later use.
2. Finely chop the green onion, coriander and garlic and set aside.
3. Pour soy sauce and sugar into a bowl and stir well.
4. Pour in jellyfish skin, green onion, garlic, coriander, sesame oil, white pepper, stir well, and finally pour in an appropriate amount of aged vinegar according to personal taste.
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Anonymous users2024-02-08The delicious cold jellyfish skin is made as follows:Ingredients Tools: jellyfish skin, cucumber, purple cabbage, light soy sauce, vinegar, salt, chicken essence, sugar, sesame oil, cooked sesame seeds, minced garlic, pot, bowl.
1. Soak the jellyfish in cold water, and change the water several times to remove the salty taste.
2. Clean the cucumber and purple cabbage and cut them into thin strips.
3. Put water in the pot and boil, blanch the jellyfish for 5 seconds and then remove it.
4. Pour all ingredients (except cooked sesame seeds) into a bowl and mix into a bowl of juice.
5. Pour the jellyfish, shredded vegetables, minced garlic and bowl juice into the container and stir well.
6. Sprinkle with cooked sesame seeds and eat directly.
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Anonymous users2024-02-07The preparation of the delicious cold jellyfish skin is as follows:Tools and materials: pots, kitchen knives, cutting boards, bowls, socks and drain baskets, pots, colanders, shovel excitons, spoons, jellyfish skins, water, carrots, green peppers, red peppers, garlic, chopped peppers, salt, chicken essence, oyster sauce, pepper, ginger powder, steamed fish juice, sesame oil.
1. Soak the jellyfish skin, clean the salt, and then quickly scald it with boiling water, remove and drain the water.
2. Change the knife, cut into small strips, and put it in a large bowl.
3. Prepare carrots, green peppers, and red peppers, all cut into shreds, and cut the garlic into foam.
4. Heat the oil, simmer over low heat, add shredded chili peppers and garlic to stir out the fragrance.
5. Add half a spoon of chopped pepper and stir-fry evenly.
6. Add shredded carrots and stir-fry evenly.
7. Put the stir-fried side dishes together in a large bowl with jellyfish skin.
8. Add salt, chicken essence, oyster sauce, pepper, ginger powder, steamed fish juice and sesame oil and mix evenly.
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Anonymous users2024-02-06The preparation of cold jellyfish is as follows:Ingredients: 300 grams of jellyfish, 2 coriander, 8 grams of "Maggi" umami juice, appropriate amount of "Totole" chicken essence seasoning (three fresh), 5 grams of "Totole" sesame oil.
1. Soak the sea stinger skin for 6 hours and clean it. <>
2. Wash and chop the coriander. <>
3. Add "Maggi" umami juice and "Totole" sesame oil to the jellyfish skin. <>4. Add "Totole" chicken essence seasoning (three fresh) and coriander and mix well to eat. <>
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When buying jellyfish, you should pay attention to high-quality jellyfish skin: it should be white or light yellow, shiny, naturally round, large and flat, no red clothes, variegated, black spots, thick and uniform flesh and tough; No fishy odor; Resilient; The taste is crunchy and palatable. Inferior jellyfish skin: >>>More
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**。Crush and mix in egg white pulp, the effect is good.