Tomato jellyfish is a traditional dish in Guangdong Province, belonging to Cantonese cuisine. In the modern society with developed traffic, tomato jellyfish can also be tried in the mainland, and the method is very simple. The main method is to treat jellyfish more. Remove the head of fresh jellyfish, cut into pieces, each piece is about 500g, and soak in cold water and slight vinegar for at least 2h. Mainly to remove the fishy smell, then cut the soaked jellyfish into cubes with the size of 1cm, and add a proper amount of rice vinegar. How to cook this simple Cantonese dish?

Brief introduction of tomato jellyfish

Menu name: tomato jellyfish

Gourmet: Cantonese cuisine

Type: dessert snacks

Basic characteristics: rich fragrance and rich nutrition.

Practice and efficacy of tomato jellyfish

working methods

Heat the vegetable pot and put the vegetable oil. Pour the soaked jellyfish skin into the pot, then add a little Jiang Mo, sugar, yellow wine, chopped green onion and appropriate amount of soy sauce to taste, and remove the fishy smell. Then, add the washed sliced tomatoes (or tomato sauce) and stir-fry for 3-4 seconds. Humidify a small amount of starch and mix well. You can eat it when the juice is thick.

efficacy

Has the effects of lowering blood pressure and dilating blood vessels.

Production materials of tomato jellyfish

condiments

Jellyfish skin, tomato, Jiang Mo, sugar, yellow wine, chopped green onion and appropriate amount of soy sauce.

condiments

Chopped green onion, coriander, garlic, etc.

More jellyfish practice

1, cold jellyfish skin: Take three jellyfish skins of alum, soak them in clear water for 4-8h, then wash them, cut them into filaments, wash them with cold boiled water for 2-3 times, put them in a basin, add appropriate amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate to taste, and mix well to serve. Its characteristics are: cool and delicious, with wine and dishes.

2. Tomato jellyfish: Heat the pot, put vegetable oil in the pot, pour the soaked, fully rinsed and sliced jellyfish into the pot, add a little Jiang Mo, sugar, yellow wine, chopped green onion and appropriate amount of soy sauce to taste and remove the fishy smell. Then add washed sliced tomatoes (or tomato sauce) and stir-fry for 3-4 seconds, add a small amount of water starch to thicken, and stir well to serve. Features: Rich in fragrance and nutrition.

3. Sweet and sour jellyfish: cut the washed cucumber and radish into thin strips (about 25% of jellyfish). Cut jellyfish into thin strips, scrub with clear water for 3-4 times, drain, and then soak in the prepared sweet and sour juice 1-2 hours. Take it out and pour it into sweet and sour cucumber radish hot pot. Stir the fire for a while. Finally, thicken with humidified starch and serve. Features: the taste is cool, suitable for all ages.

4. Crispy jellyfish skin: First, fully soak the jellyfish skin with clear water, wash off its peculiar smell and sundries, put it in a basin, and brew it with boiling water to reduce the area and increase the thickness. Take it out and cut it into shreds, rinse it with cold boiled water once or twice, put it in a pot, add a proper amount of soy sauce, vinegar, sugar, Jiang Mo, a little sesame oil, onion, garlic and other condiments, and eat after fully stirring.

5. Stir-fry jellyfish: cut jellyfish into thin slices, rinse them with clear water for 2-3 times, drain the water, and blanch them with 80% boiling hot oil; Coat pork slices with egg white and batter and cook in oil. When the pot is cooked, add jellyfish and stir-fry slightly. Quickly add the meat slices, thicken with water starch, and mix in a little pepper and sesame oil. Features: fresh, crisp and delicious, especially with wine.

6, jellyfish jelly