How to make cold jellyfish skin, how to make cold jellyfish skin

3 tbsp vinegar, 1 tsp sugar, garlic juice, salt, sesame oil, hot sauce, chicken essence.

Method. 1. Soak the jellyfish skin in shreds and soak until it swells to remove the salty taste of seawater. After drenching the jellyfish with hot water, rinse it with cold water to keep it crispy.

2. Remove the jellyfish, drain the water, put it in a basin, add garlic juice, sugar, vinegar and salt and mix well.

3. Pour a little sesame oil on the plate. In addition, add a little vinegar and garlic sauce and chicken essence to the hot sauce and mix it into a small dish and dip it.

400 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, 1/2 carrot, 1/2 cucumber, 1 coriander and 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.

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.

Cold jellyfish skin needs to be blanched with boiling water, and when blanching, be sure to use hot water at 60 to 70 degrees. You can first bring the water in the pot to a boil, then turn off the heat and cool to 60-70 degrees. Next, use a colander to hold the prepared jellyfish shreds, and then take them out and dip them in cold or ice water after a little hot water for a while, and the jellyfish shreds should be controlled in the hot water for about 3 seconds, that is, they will be out of the pot immediately after a while in the hot water.

The correct way to blanch jellyfish].

Blanching jellyfish is very skillful, otherwise it will cause the jellyfish to shrink seriously and affect the taste.

Dried jellyfish need to be soaked in advance, washed and then cut into shredded jellyfish for later use.

Soak the jellyfish in salt water for several hours until there is no salty taste, and then take it out and cut it into shredded jellyfish for later use.

Then squeeze the cut jellyfish shreds to prepare for blanching, and be sure to use hot water at 60 to 70 degrees when blanching. You can first bring the water in the pot to a boil, then turn off the heat and cool to 60-70 degrees. Next, use a colander to hold the prepared jellyfish shreds, and then take them out and dip them in cold or ice water after a little hot water for a while, and the jellyfish shreds should be controlled in the hot water for about 3 seconds, that is, they will be out of the pot immediately after a while in the hot water.

Blanching the jellyfish in the above method can not only remove the fishy smell, but also maintain the crisp and tender taste, and it is more comfortable to eat.

The steps for cold jellyfish skin are as follows:

Ingredients: 1 jellyfish skin, 1/2 carrot, 1/2 cucumber, 2 tablespoons of salt, 1 tablespoon of soy sauce, 2 tablespoons of vinegar, 1 tablespoon of sugar, 2 tablespoons of sesame oil.

Method: 1. Soak the jellyfish skin in cold water for half a day to remove the astringency and saltiness.

2. Wash the soaked jellyfish skin several times and cut it into strips, and then dry the strips of jellyfish skin for later use.

3. Cut the cucumber and carrot into shreds, then cut the green onion, garlic, pepper and coriander and put it on a plate.

4. Add salt, soy sauce, vinegar, a little sugar, sesame oil, etc. to the plate and stir well to serve.

Cold jellyfish is a kind of food in life, belonging to Zhejiang cuisine, with the characteristics of food and wine, cool and delicious.

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.

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.