The practice of cold salad with stinging skin:
First, shredded cucumber mixed with jellyfish skin
Ingredients: jellyfish skin 200g, cucumber 100g, carrot 50g, coriander 1 piece, 3 millet peppers, 2 cloves of garlic, 30g of soy sauce, 20g of vinegar and half a spoonful of sesame oil.
Production process:
1, soak jellyfish skin in water for 30 minutes, peel off the red film on the surface, wash it with cold water and cut into strips. Shred cucumber and carrot, cut coriander into sections, cut millet pepper into rings, and mince garlic for later use.
2. Pour a proper amount of warm water, blanch the jellyfish skin for 10 second, remove and drain.
3. Add carrots, cucumbers, jellyfish skin, coriander, millet pepper, 30g soy sauce, 20g vinegar, half a spoonful of salt, half a spoonful of chicken essence, half a spoonful of sugar/kloc-0 and half a spoonful of sesame oil and mix well.
Second, home-cooked cold jellyfish skin
Ingredients: jellyfish skin 200g, garlic 1 petal, millet pepper 1 piece; 5 grams of salt, 4 tablespoons of vinegar, 3 tablespoons of sugar and soy sauce, 6 tablespoons of spicy oil, sesame oil 1 spoon.
Production process:
1, first cut the jellyfish skin and soak it for 3~4 hours, then rinse the soaked jellyfish skin with water and dry it.
2. Then chop the garlic and mix it with soy sauce, vinegar, sesame oil, spicy oil, sugar and salt. Add the dried jellyfish skin and mix well.
3. Finally, break the millet pepper into several sections, add it to the jellyfish skin, and then stir it evenly.
Tips: jellyfish skin can also be scalded with boiling water before eating.
Third, sweet and sour cucumber jellyfish skin
Ingredients: jellyfish skin 250g, cucumber 1 root, appropriate amount of ice water;
Accessories: white vinegar 1 tablespoon, sugar 1 2 tablespoons, sesame1teaspoon.
Production process:
1, first soak the jellyfish skin and cut it into long strips, then boil the water and put it in the jellyfish skin to take it out, then soak the jellyfish skin in ice water, then take it out and drain it and put it in a plate for later use.
2. Then select the tender cucumber, wash it and shred it, put it in a plate, mix vinegar and sugar into the plate, add black sesame seeds, and mix well to serve.
Tips: when scalding jellyfish skin, you must be quick of eye and quick of hand. When the water boils, you can pick up the jellyfish skin, otherwise the jellyfish skin will shrink into a little bit and lose its crisp taste.
Fourth, Flammulina velutipes mixed with jellyfish skin
Ingredients: jellyfish skin 350g, Flammulina velutipes 100g, red pepper 1 piece, 3 garlic cloves and chopped green onion; Appropriate amounts of salt and sesame oil, 20ml of soy sauce, vinegar 10ml, and 2g of sugar.
Production process:
1, first soak the jellyfish skin in clear water for one or two hours to remove the salty taste, then blanch the Flammulina velutipes in boiling water, and chop the red pepper, garlic cloves and shallots for later use.
2. Take a bowl, add cooking wine, chopped green onion, minced garlic, soy sauce, balsamic vinegar and sugar and mix well. Then put jellyfish and Flammulina velutipes into the bowl, add the prepared flavor juice and mix well.
Tips:
1, Flammulina velutipes should not be blanched for too long. When it softens in water, it can be taken out and showered, so that Flammulina velutipes will taste better.
2. It tastes better after being refrigerated in the refrigerator.