The practice of jellyfish head with scallion oil, the practice of stir fried jellyfish with green on

The preparation of scallion oil jellyfish is as follows:

Choose the next year's jellyfish head to wash off the sediment, soak in water for 5-6 hours before rinsing, cut small pieces along the stinging petals, and then soak in clean water for several hours. Peel and shred the radish, marinate it with salt for a while, then rinse it with cold boiled water and squeeze out the water. Heat the peanut oil in the pot, put in the chopped green onion, make the chopped green onion fragrant, then remove the chives and discard it, and the remaining oil becomes scallion oil.

Drain the jellyfish head into the bowl and blanch it with boiling water of about 80 degrees, and drain the boiling water immediately. Put the shredded jellyfish into a bowl of shredded radish, add light soy sauce, sugar, less vinegar, chicken essence while hot, mix well, then pour in sesame oil, and finally pour in scallion oil and put on a plate.

Ingredient breakdown. Ingredients.

Jellyfish head 200 grams.

Accessories. Appropriate amount of sesame oil.

Appropriate amount of Maggi umami juice.

Balsamic vinegar to taste. Sugar to taste.

Salty and umami taste. Mixing process.

Ten minutes takes time.

Easy difficulty. Steps to prepare the jellyfish head with scallion oil.

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Soak the jellyfish head overnight and wash the slices.

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Blanch the jellyfish head in a pot and remove it.

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Stir-fry the chopped chives in a pan and turn off the heat to cool.

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Put in the jellyfish head.

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Pour in Maggi umami juice.

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Pour in Maggi umami juice.

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Add the sugar. <>

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Cook in balsamic vinegar. <>

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Drizzle in sesame oil and mix well.

Stir-fried jellyfish is a traditional local dish in Fujian Province and belongs to the Fujian cuisine. The home-cooked food of local residents belongs to Fujian cuisine in terms of cuisine.

Stir-fried jellyfish with green onions'Method

Crafting raw materials

Jellyfish (12 taels), carrot (1/2), green onion (2), sesame oil (1/2 teaspoon), coriander (a little).

Ingredients:

White vinegar (four taels), sugar, salt, sauce: light soy sauce, Zhejiang vinegar, sugar, wine, corn starch.

The production process

1. Wash the jellyfish, soak them for two days (change the water frequently), cut them into shreds, drip dry the water, soak them in tender oil, and drip off the oil.

2. Peel and cut the carrots into young shreds, wash the coriander, and cut the green onions into sections.

3. Cook the boiling ingredients over low heat, add shredded carrots for one hour after freezing, and drip dry and put around the edge of the plate

4. Heat the wok, change to slow heat, add half a tablespoon of oil and boil the sauce, add jellyfish, green onions, coriander and sesame oil, and put it on the shredded carrots.

The practice of fried jellyfish

Ingredients.

Jellyfish skin 300g

300g of oysters

Accessories.

Oil, salt, salt.

Pork to taste. Appropriate amount of green onion, ginger and garlic.

Soy sauce to taste. Appropriate amount of chicken bouillon.

Pepper to taste. Step 1

1.Because jellyfish skins are pickled, soak them in water for 40 minutes.

2.Cut the jellyfish into segments.

3.Wash the oysters.

4.Cut the meat and peppers into slices.

6.Pour the meat into the stir-fry.

7.Pour the chili peppers into the stir-fry.

8.Pour the jellyfish into the stir-fry.

9.Stir-fry the oysters and ginger salt.

10.Pour in the chicken essence and stir-fry to taste.

Tips:

The jellyfish skin must be put in the last step, and the jellyfish will not be brittle if you put it in early. Remember not to blanch jellyfish in hot water first.

The practice of old vinegar jellyfish head is:

1. Prepare all the ingredients, soak the jellyfish head one day in advance, and gently blanch it in the water for later use.

2. Wash the cucumbers, pat them flat and cut them into sections.

3. Put the jellyfish head and cucumber into a small pot.

4. Add 1 tablespoon of soy sauce, 3 tablespoons of aged vinegar, 1 tablespoon of oyster sauce, 2 tablespoons of caster sugar and a few drops of sesame oil.

5. Add minced garlic, coriander, and salt together.

6. Grab and mix evenly with tongs, or wear gloves and mix directly with your hands, put it on a plate, and our old vinegar sting head is completed.

Tips

1. The jellyfish head must be soaked off the alum and salt of the stinger, and soak it for at least one day.

2. When blanching, be sure not to boil the underwater pot, pour in the jellyfish head immediately when the water is slightly boiling, and immediately remove it for about 5-6 seconds to cool, otherwise it will get old.

3. After the blanched jellyfish head is cooled in cold water, it can be slightly chilled, which is not only fragrant and crispy, but also very tender.

4. If the soaked jellyfish cannot be eaten for a while, it can be soaked in salt water to prevent the jellyfish from being difficult to chew after drying.

There are two types of jellyfish: jellyfish head and jellyfish skin, but both are made by processing and soaking seafood jellyfish. Jellyfish head refers to the tentacle part of the jellyfish, which is thick and nutritious, and is generally eaten cold. Jellyfish head is the best of jellyfish, and its taste and nutritional value are even higher.

Commercially available jellyfish usually have a lot of salt to prevent the jellyfish from spoiling, so it can also be wrapped in salt at home and sealed like pickles, taking care not to get wet. Such jellyfish can be preserved for a longer period of time. Or dry and freeze in the refrigerator.

Jellyfish must be soaked in clean water for a day or two before eating, otherwise it will be very salty.

The preparation of jellyfish head is as follows:

Ingredients: 2 fruit cucumbers, 5 jellyfish heads, 1 garlic cloves, 1 millet pepper, light soy sauce, vinegar, oyster sauce, sugar, 2 tablespoons of salt, soup spoon, 1 tablespoon, 5 grams, 1 gram.

Step 1: Soak the jellyfish head in clean water for two days, and change the water many times in the middle. Wash the fruit cucumber and set aside.

Step 2: Slice the soaked jellyfish head into large slices.

Step 3: Put the sliced jellyfish head in tap water and rinse. This step is to better remove the sand and mud from the jellyfish folds.

Step 4: Put the rinsed jellyfish head into pure water and soak it again for half an hour, changing the water twice in the middle.

Step 5: Cut the fruit cucumber into sections and crush it.

Step 6: Transfer the cucumber to a deep bowl, add 1 gram of salt and garlic and marinate for 10 minutes.

Step 7: Decant the pickled cucumber, put in the jellyfish head that has been squeezed dry, and then release the soy sauce, vinegar, oyster sauce and sugar.

Step 8: Mix well with chopsticks.

Step 9: Put it on a plate and sprinkle with millet rings. If you are not afraid of spicy, you can cut into millet rings in step 8 and mix well.

Step 10: Cucumber mixed with jellyfish head is completed.

Jellyfish head belongs to the delicacy, and the finished product is white, yellow-brown, light brown, no sediment, no sting, no impurities, and no peculiar smell. Let me introduce you to the practice of jellyfish heads.

The homely practice of cold jellyfish head is one

Ingredients: jellyfish head, sesame oil 10 g, vinegar, sesame oil.

Method 1Soak the jellyfish skin in cold water for a day, change the water two or three times in the middle, then wash it, cut it into shreds and scald it in hot water, 2Remove the dried jellyfish shreds, add half a tablespoon of balsamic vinegar, and mix a little more sesame oil into a juice.

3.Mix well and eat, it tastes good.

The home-cooked practice of scallion oil jellyfish head two

Ingredients: 250 grams of jellyfish head, 50 grams of green onions, 1 egg white, 1 tablespoon of seasoning, soy sauce, refined salt, monosodium glutamate, sugar, cooking wine, water starch.

Method 1: Cut the jellyfish head into rectangular slices, marinate them with cooking wine, refined salt and egg white, and add a little water starch and stir well.

2. Mix cooking wine, refined salt, sugar, monosodium glutamate, soy sauce and water starch into a sauce for later use.

3. Heat the oil, add the green onion to stir out the fragrance, then remove the green onion, pour in the jellyfish head, cook in the prepared sauce, and finally drizzle the oil.

The God of Food.

Fat-free and low in calories, eating more won't make you fat, that's enough to capture the hearts of delicious crows, not to mention its crispy and refreshing deliciousness. Jellyfish also has the effect of clearing heat and dissolving phlegm, reducing swelling and dissipating stasis, and lowering blood pressure.

The head of the jellyfish is the mouth and wrist of the jellyfish, and the skin of the jellyfish is the umbrella part of the jellyfish.

The homely practice of crystal stinging three

Recipe Introduction Crispy and refreshing, sweet and sour.

Ingredients: 400 grams of jellyfish head, seasoning: 10 grams of sesame oil, 30 grams of sugar, 30 grams of vinegar, 20 grams of alkali.

Method 1Put the jellyfish head into a basin, soak it in water for a day, wash off the sediment, remove it and cut it into thin slices, and mix it well with alkali.

2.Put the jellyfish head in a colander, put it in a pot of boiling water and blanch it quickly, put it in cold boiled water to rinse the lye, drain the water and put it on a plate, sprinkle in sugar, pour in white vinegar and sesame oil and mix well.

Tips for food restraint:

Jellyfish head: The sea stinger should not be pickled with sugar, otherwise it cannot be stored for a long time.

The home-cooked practice of lemon jellyfish head four

Ingredients: cucumber, carrot, green and red pepper, garlic, jellyfish, lemon juice, sugar, pepper, sesame oil.

Method 1Shred and chop the garlic.

2.Soak the jellyfish head in water and wash off all the pickles.

3.Use a knife to skim into thin slices and yard into a hollow ring in the middle.

4.Put a little shredded cucumber in the middle.

5.Mix lemon juice, sugar, pepper and pour over the jellyfish head.

6.Place various filaments on the head of the jellyfish and drizzle with sesame oil.

How to eat jellyfish and how to do it:

Ingredients: jellyfish skin, white radish, coriander, garlic, salt, light soy sauce, vinegar, sesame oil, oil.

Method: 1. Rinse off the salt on the surface of the jellyfish skin with water, and then cut it into thin strips with a knife. Soak the cut jellyfish shreds in water, and then soak them after cutting, which will be easier to soak and greatly shorten the soaking time.

After soaking for more than an hour, it will not be salty, remember that when soaking, you also need to change the water twice, which will be faster.

2. After the jellyfish is not salty, remove the jellyfish silk. It is mixed directly, if you want to blanch it, you can blanch the jellyfish silk with hot water, and the temperature is controlled at about 70 degrees, if it is too hot, the jellyfish will shrink.

3. Wash the skin of the white radish, cut it into thin slices, and then change the knife to cut it into thin strips; Cut the parsley into small long pieces. Put the shredded radish into a large bowl, add salt and grab it, wait for the shredded radish to marinate out of the water, remove it, wash off the salt on the surface with water, squeeze the shredded radish slightly, and put the shredded radish into the bowl.

4. Add the drained jellyfish shreds and mix the two ingredients well. Add a pinch of salt and chicken essence to taste, mix well and sprinkle with minced garlic.

5. Pour oil into the pot, add a little sesame oil to enhance the fragrance, wait for the oil to be hot, pour the hot oil on top of the minced garlic, choke the minced garlic, mix well with chopsticks, and then drip in a little vinegar. After the hot oil has passed, these ingredients will gradually become lukewarm. Finally, put in the chopped coriander segments, mix well, and the oil choking double crisp is ready.