1, cold water female head
Ingredients: jellyfish head, cucumber and coriander.
Accessories: dried pepper, shallot, ginger, garlic, white sesame, soy sauce, balsamic vinegar, sugar, salt and chicken essence.
Practice: soak in salt water for more than 5 hours, put the processed jellyfish in a pot and blanch it 10 second, then put it in cold water. Note that the blanching time should not be long, otherwise the jellyfish will shrink seriously. Add some dried peppers, shallots, shredded ginger, minced garlic and white sesame seeds into the bowl, and pour 2 tablespoons of hot oil to stimulate the fragrance. Add 1 teaspoon of light soy sauce, 2 teaspoons of balsamic vinegar, 1 teaspoon of sugar, proper amount of salt and chicken essence and stir well. Pour jellyfish skin into a large bowl, pour in the prepared juice, mix well, and pour into the plate together.
2, mature vinegar jellyfish head
Ingredients: jellyfish head.
Accessories: vinegar, onion, ginger, garlic, sugar, soy sauce, monosodium glutamate, etc.
Practice: After the jellyfish head is rinsed clean, soak it in cold water for half a day and change the water several times. Tear into small pieces along the natural texture of jellyfish head, boil water, and pour jellyfish head into boiling water for blanching. Slice the cucumber on the bottom of the plate, mix the jellyfish head with vinegar, sugar, salt, soy sauce, monosodium glutamate and sesame oil, and then pour it on the cucumber. Pour peanut oil into the pot, put the onion into the pot with cold oil, and simmer the oil until the onion is drained. Pick out the onion, pour the onion oil on the jellyfish skin, sprinkle with garlic and coriander and mix well again.
Jellyfish selection method
1, look at the color: the high-quality mantis skin is crystal clear or light yellow, full of luster, without red, erythema and sediment. Jellyfish sold in the market are all processed by alum and pickled alive. The bigger, the thicker and the whiter the better. The first-class stinger is red, yellow and shiny. If the storage time after fishing is too long, the freshness is poor and the color is red. If the proportion of salt and alum used in the processing of mantis skin is improper, the color will turn red, the mantis skin will become hard and the quality will become worse. The quality of purple prickly skin is worse.
2, smell: high-quality jellyfish have no fishy smell, second-class jellyfish have a little fishy smell, and inferior jellyfish have a strong fishy smell.
3, taste: no fishy smell in the mouth, squeaky sound when biting, crisp and tender, not stuffed, is a high-quality product. Chewing soft cotton or becoming stiff in the mouth is a defect. If the taste is too strong and soft, it is spoiled and cannot be purchased.