The first kind, the most familiar cold jellyfish, is to prepare jellyfish, peel them, soak them in clear water for about 4-8 hours, and then cut them into shreds. Rinse with clean water. Put it into a pot, add appropriate amount of soy sauce, sugar, vinegar, sesame oil and monosodium glutamate to adjust the taste and mix well. Just do it and the delicious cold water mother will be ready.
The second kind, sweet and spicy jellyfish, is to prepare cucumber and carrot, wash them, cut them into strips, rub them, remove water, wash them with clear water, and soak them in sweet and sour water for 1-2 hours. After soaking, take it out, pour it into the hot pot of sweet and sour, cucumber and carrot, stir-fry for a while, and finally add wet starch to make a paste and take it out. A delicious, sweet and spicy jellyfish is ready.
The third kind, tomato jellyfish, boil oil from the pan, add plain oil, soak it fully, then cut into pieces and put it in the pan, add appropriate amount of sugar, Jiang Mo, yellow wine, chopped green onion and a little soy sauce to taste and remove fishy smell. Finally, add tomato sauce and stir fry for 4-5 seconds. Add wet starch, stir-fry evenly, stir-fry until the juice is thick, and then take out the pot. A delicious thousand tomato jellyfish is ready.