Crispy and delicious, with unique fragrance.

Main ingredients: 250g duck intestines, 3g onion ginger garlic, 30g coriander stalks, jellyfish head 150g, 2g shredded green and red peppers, salt, monosodium glutamate, cooking wine, soy sauce, sugar, sesame oil and starch.

Production technology: (1) First, the jellyfish head bought from the market is soaked in clear water to remove the salt. Then, cut into thin slices with uniform thickness to ensure uniform heating, consistent maturity and consistent taste. (2) Boil the water in the pot, add onion, ginger and cooking wine, boil the duck intestines, pour in the jellyfish, scald for three seconds, and remove completely. It is important not to scald for too long and not to lose the crispness of the ingredients. (3) Pour oil into the pot, saute shallots, ginger and garlic to taste, and add shredded green peppers with coriander stalks. Stir-fry coriander stalks in fire, stir-fry coriander stalks in fire, and make them stiff, which will not affect the sensory experience. (4) Continue to add duck intestines and jellyfish into the pot, stir-fry evenly with high fire, pour in cooking wine, stir-fry to remove fishy smell, soy sauce to enhance freshness, add salt, monosodium glutamate, white pepper and white sugar to taste, stir-fry evenly, pour in appropriate amount of water starch to thicken, and take out the pot. (5) decorative plate. I hope you will like this work. See you next time.

Two: Fried jellyfish silk with Mushrooms.

Crispy and delicious, appetizing.

Ingredients used: 250g of jellyfish silk, 200g of Pleurotus eryngii, 50g of leek, 3 slices of onion, ginger and garlic, 30g of dried pepper, 30g of shredded carrot, salt, chicken essence, cooking wine, soy sauce, sugar and cornmeal.

Production technology: (1) First, cut Pleurotus eryngii into small strips with uniform size, blanch it with jellyfish silk at 90 degrees 10 second, then take it out and drain it for later use. (2) Wash the pan, pour in half a pan of oil, raise the oil temperature to 60% heat, add the Pleurotus eryngii strips, fry until the surface is golden, and take out and control the oil for later use. (3) Leave a little base oil in the pot, add onion, ginger, garlic and dried Chili to stir-fry until fragrant, then add Pleurotus eryngii, leek, leek and shredded carrot to stir-fry for a while, and pour in a proper amount of soy sauce to taste. Soy sauce needs to be heated in a pot to stimulate its maximum umami flavor. Stir-fry the salt, chicken essence and sugar evenly, then pour them into jellyfish silk and stir well. The key point of this dish is that the whole cooking process needs fire, so as to ensure that the leeks are ripe but not soft, and it is best to fry them in jellyfish silk without water. But obviously I want to fry this dish while filming, so the frying is not very ideal, soft and watery. Sorry, but as long as everyone knows how to operate it. (4) decorative plate. I hope you will like this work. See you next time.

Three: cold water mother

Sweet and sour appetizers, crisp and refreshing taste.

The main materials used are: coriander 10g, green pepper 10g, Thai sweet and spicy sauce 50g, sour plum sauce 50g, garlic seed 200g, sugar 400g, soy sauce 10g, mustard 5g and rice vinegar 400g.

Production technology: (1) First, shred the green pepper, cut the coriander into sections, and chop the garlic into powder. (2) The ingredients are ready. Let's prepare the sauce: A: 2 tablespoons of sour plum sauce, 2 tablespoons of Thai sweet and spicy sauce, 1 tablespoon of rice vinegar, 2 tablespoons of sugar. Stir well. Next, mix B: 2 tablespoons of minced garlic, sugar 1 tablespoon, soy sauce 1 tablespoon, 2 tablespoons of rice vinegar and a little mustard. (3) Soak jellyfish in clear water to remove salt, then drain the water and pour it into a bowl, add two spoonfuls of material B sauce and stir evenly, then add two spoonfuls of material A sauce and stir evenly. Finally, add shredded green and red peppers and stir-fry the coriander segments evenly. (4) decorative plate. I hope you will like this work. See you next time.

Four: signature bubble jellyfish

Sweet and sour with spicy, crispy and delicious.

The specific formula is: jellyfish skin 250g, aged vinegar 45g, white vinegar 90g, steamed fish black soybean oil 15g, soy sauce 70g, spicy fresh dew 15g, oyster sauce 50g, tomato sauce 10g, white sugar 135g, monosodium glutamate 5g and onion 20g.

Production technology: (1) First, the jellyfish just bought from the market are soaked in clean water for six hours, and the water is stirred every two hours to remove the salt in the jellyfish. Jellyfish can be eaten without blanching, and some people can choose blanching if they are not at ease, but they can only be taken out after blanching in boiling water for three to five seconds. If scalded for too long, it is easy to shrink seriously, followed by chewing, and the crispness is just right in about five seconds. (2) Dice onion, millet, garlic, ginger and coriander.

(3) Take a clean container, pour in aged vinegar, white vinegar, oyster sauce, steamed fish and soy sauce, soy sauce, spicy fresh dew, tomato sauce, white sugar and monosodium glutamate, and stir well until the white sugar melts. Then pour in the soaked jellyfish, stir well, then add ginger slices, garlic slices, millet spicy, onion grains, coriander segments and Chili oil, stir well, cover, and put in the refrigerator for six hours to eat. (4) decorative plate. I hope you will like this work. See you next time.

Five: Spicy jellyfish silk

Crispy and delicious, appetizing and delicious.

The specific formula is: 40g of garlic seed, 20g of green pepper, 20g of red pepper, 45g of spicy fresh dew, 40g of balsamic vinegar and 70g of rice vinegar. Sugar160g, light soy sauce 80g, green mustard 4g, coriander10g, jellyfish silk 50g.

Production technology: (1) First, chop the green pepper, minced garlic and coriander into small pieces, and chop them directly without changing the taste, which is easy to store. (2) Then we will mix sauce, which is also the secret weapon of cold dishes, and chefs usually don't want to reveal too much. Take a glass container, pour in soy sauce and green mustard, first fry the green mustard, then add sugar and stir for a while. Some people here will say it's too sweet, but it won't work. The spicy taste of mustard and the sour taste of vinegar will inhibit the sweetness of white sugar! (3) Then continue to add spicy fresh dew, balsamic vinegar, rice vinegar, minced garlic, minced green pepper and chopped coriander, and cool until the sugar melts.

(4) Pour clear water into the pot to boil, and then turn off the fire. When the water temperature drops to 90 degrees, pour it into jellyfish silk, scald it for 10 second, and then take it out. Jellyfish silk needs to be soaked in advance to remove salt. Of course, jellyfish silk can eat without hot water. Personally, I think it will taste better and crisper after scalding. (5) Pour the scalded jellyfish silk into the sauce, stir it evenly, cover it, put it in the refrigerator, and refrigerate it at constant temperature for more than four hours. You can eat. (6) After four hours, set the plate for decoration.