Sea dragonfly is a kind of marine fish, which lives in coastal waters every day. Although jellyfish are not very big, they are more abundant and taste better. Even in old Ningbo, there is a saying that "fishing dragonflies can't catch up with the stock market", which shows the influence of dragonflies in the hearts of local people. Nowadays, more developed transportation standards make jellyfish spread in China, and dried jellyfish has become a common food all over the country.

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How to eat dried jellyfish?

Oyster seedlings

[Raw materials] 75g of dried sea otter fry and 25g of Lai Xiang.

[Seasoning] 3g of rice wine, salt, chicken essence 1g, 0.2g of white pepper, 2g of salad oil and 3g of onion Jiang Shui.

[Operation Flow]

Soak the dried jellyfish seedlings in cold water, blanch them in a boiling water pot and take them out. Lai Xiang is washed and cut into long sections.

Put the jellyfish seedlings into a bowl, add the xianglai (xiangqian), salt, chicken essence, white pepper, salad oil, onion Jiang Shui and wine, mix well and serve.

[Characteristic evaluation] It is full of color, fragrance and taste. Crayfish fry is a specialty of Zhoushan fishing ground. Its shape is small, pork is loose, and its taste is positive. After soaking, it is mixed with Lai Xiang to make it beautiful.

Dried jellyfish should be soaked soft but not excessively, otherwise it will lose its fresh fragrance.

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How to eat dried jellyfish?

Allium tuberosum mixed with sea dragonfly

Leek flower mixed with sea otter raw materials: main materials: sea otter 75g, leek flower 150g. Accessories: salt 1g, chicken essence 1.5g, oil onion 4g, onion 3g, ginger 2g, rice wine 3g, white pepper 0.1g. Teach you how to cook leek mixed with jellyfish, and how to cook leek mixed with jellyfish is delicious: crisp and mellow. Leek mixed with jellyfish is an excellent variety this season. The fragrant and crisp leek, coupled with the fresh and fragrant jellyfish, can be said to be a perfect match.

After washing jellyfish, put them in a bowl, add onion, ginger, rice wine and white pepper, and steam them in a cage for 1 0 minute.

Cut the flower bones and old stems under the chives into inches, blanch them in boiling water, take them out and let them cool, and filter off the water.

Put shallots and jellyfish in a bowl, add salt, chicken essence and oil shallots, stir and serve.

Reminder: jellyfish should be steamed soft and leeks should be fresh.

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How to eat dried jellyfish?

Seaweed Haiyan decoction

25g of dried Sargassum, seaweed 10g, 2g of onion, 5g of salt, 5g of chicken essence and 3g of edible oil.

The practice of seaweed soup: break the seaweed and cut the onion into sections.

Take a bowl from the western regions, add dried seaweed and sea cucumber, add salt, chicken essence, cooking oil and onion, and mix well with boiling water.

Common problems in making seaweed soup: choose high-quality seaweed and break it, and mix it with boiling water.