Practice 1: jellyfish, cucumber, carrots, garlic, pepper, salt, vinegar, oyster sauce, sesame oil, peanut oil. Cucumber shredded, radish shredded, I bought packages of processed jellyfish. Crack the garlic into garlic paste. Wok hot peanut oil, small fire fry paste pepper, turn off the fire, fish out the pepper do not. Cucumber radish jellyfish head put together, the oil cooled and poured, add garlic paste, vinegar, oyster sauce, sesame oil, mix well, and finally salt.
Practice 2: 150 grams of jellyfish, 25 grams of chopped scallions, 15 grams of soy sauce, sugar, 2 grams of monosodium glutamate, 10 grams of sesame oil, 15 grams of refined oil. Choose the next year pickled jellyfish head, wash off the sediment, put in water to soak 5-6 hours, then rinse clean sediment, along the jellyfish flap cut into small slices, with sand filtered water for a few hours standby. Put the chopped green onion in a small bowl, refined oil into the pot to heat, rushed into the bowl of chopped green onion, so that the chopped green onion to emit flavor, that is, into the green onion oil. Jellyfish head filtered water, put in a large bowl, injected into the 80 ℃ boiling water, immediately decant the boiling water, add soy sauce, sugar, monosodium glutamate while hot, and then drizzle into the sesame oil, scallion oil on the plate.
Practice 3: hibiscus head, red pepper, cucumber, ginger, green onion, garlic, pepper powder, red pepper, oil, soy sauce, vinegar, sesame oil, monosodium glutamate, sugar, each appropriate amount. Jellyfish head with cold water for half a day, change the water a few times, then rinse clean inside the sand, cut into thicker silk spare. Vegetable pepper, cucumber each cut into julienne; with scalding water to the hibiscus head scalding about 3 seconds, fish out of the cold water, and then the water to boil the vegetables blanch, fish out with the hibiscus head, cucumber shredded mixed with seasoning mix, and finally sprinkled with scallions on it.
Practice 4: 150 grams of jellyfish, 25 grams of scallion, soy sauce, sugar, monosodium glutamate, sesame oil, salad oil. Wash the jellyfish head, cut into small slices along the jellyfish flap and spare. Frying pan with oil and heat, pour into the bowl with minced green onions, made of green onion oil to be used. The jellyfish will be filtered out of water, into a large bowl, slightly scalded with boiling water after draining the water, while hot, add soy sauce, sugar, monosodium glutamate, and then drizzle with sesame oil, scallion oil on the plate that is complete.
Making points: jellyfish with boiling water scalding system, the water temperature should not be too high, the higher the water temperature, the jellyfish shrinkage of the larger, more drainage and the texture of the old and tough; to do the cold jellyfish can be a little more than some vinegar, so that it will be more appetizing to eat.