Materials:

150 grams of jellyfish, 25 grams of chopped scallions, 15 grams of soy sauce, sugar, 2 grams of monosodium glutamate (MSG), 10 grams of sesame oil, 15 grams of refined oil.

Special

Color:

Yellow color, chewy and crispy, salty and sweet, green onion fragrance.

Operation

Operation:

Select the next year pickled jellyfish head, wash off the sediment, put in clean water to soak for 5-6 hours, and then rinse clean sediment, along the jellyfish petal cut into small slices, with sand filtered water for a few hours standby.

Scallion minced in a small bowl, refined oil into the pot to heat, rushed into the bowl of minced onion, so that the minced onion to emit flavor, that is, into the scallion oil.

The jellyfish 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 sesame oil, scallion oil on the plate.

The key to the production:

The texture of aged jellyfish is tender and crisp, and the skin of jellyfish is old and tough.

When the jellyfish head is scalded with boiling water, the water temperature should not be too high. The higher the water temperature, the greater the shrinkage of the jellyfish head, the more drainage and the texture of the old tough.

Nutritional value:

Jellyfish

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Jellyfish are giant edible jellyfish with high economic value. Fresh jellyfish are usually processed and salted three times with salt and alum (commonly known as three alum-dried jellyfish), filtered out of water and eaten, and the edible part is mainly in gelatin.