Common practice of cold jellyfish
Ingredients
3g of jellyfish skin, half a cucumber root, 5g of garlic and Jiang Mo, 1 teaspoon of Zhejiang vinegar and soy sauce, and proper amount of sesame oil
1. Soak jellyfish skin in clear water one day in advance, then rinse it, and shred the cucumber for later use.
2. shred the jellyfish skin, put it in a pot and blanch for a while, then take it out and soak it in cold water for later use.
3. Mix jellyfish silk and shredded cucumber with garlic, Jiang Mo, Zhejiang vinegar, soy sauce and sesame oil.
Practice Editor
Practice 1
Preparation of ingredients
4g of jellyfish head, 4g of soy sauce, 25g of vinegar, 5g of Jiang Mo and 3.5g of sesame oil.
production steps
1. Take jellyfish skin, soak it in clear water for 4-8 hours, then wash it off fully
2. Then cut it into filaments, wash it with cold boiled water for 1-2 times, squeeze the water in jellyfish silk as clean as possible, and put it in a basin
Raw materials
3. Add appropriate amount of soy sauce, vinegar and sugar.
Method 2
Preparation of ingredients
2g of jellyfish skin, 1 carrot, 1 cucumber, 1 coriander, 1 mustard oil, 1 teaspoon of sesame oil, 1 teaspoon of soy sauce, 1 teaspoon of balsamic vinegar and 1 teaspoon of salt, and the right amount of sugar
Production steps
1. Put all seasonings into a small bowl and mix well to make sauce for later use.
2. Wash jellyfish and shred them, blanch them quickly with hot water, and remove the iced water for later use.
3. Wash and shred carrots and cucumbers, and wash and shred coriander.
4. put all the ingredients in a bowl, pour the sauce on it and mix well.
Method 3
Preparation of ingredients
Cucumber mixed with jellyfish
Chicken breast 1/2, jellyfish skin 4 2, cucumber 1, carrot 1/4 cup, salt, sesame oil 1 tbsp, sugar 1/2 tbsp, pepper 1/2, garlic paste 1/2 tbsp.
production steps
1. Wash and soak the jellyfish skin, which must be repeated several times, and try to eat the salinity of the jellyfish skin. If it is not too salty after biting, you can pick it up and drain it (the water in the jellyfish skin can be twisted with a cloth towel to help dry it), cut the cucumber into sections, and cut the pepper into powder for later use;
2. Cook the chicken breast with water, scoop it up and let it cool, and then draw it by hand for later use. Grab the cucumber and carrot segments with a little salt to soften them, and then drain the salt water for later use.
3. Add sesame oil, sugar, pepper and mashed garlic to all the ingredients and mix well. You can eat it after it tastes.
Method 4
Preparation of ingredients
3g of jellyfish skin, 5g of shredded cucumber, 3g of mustard oil, 4g of vinegar, 3g of sesame oil and 3g of monosodium glutamate. Production steps
1. Wash and shred the stinger skin, soak for two days, and remove the salty taste;
2. scald jellyfish silk with 5% to 6% hot water, and take it out too cold;
3. Mix vinegar, sesame oil and monosodium glutamate into seasoning in a bowl;
4. Put the shredded cucumber in the dish first, then squeeze the jellyfish to dry and put it on the shredded cucumber, pour the seasoning and pour mustard oil.
Method 5
Prepare ingredients
15g of jellyfish head, 25g of minced chives, 15g of soy sauce, proper amount of sugar, 2g of monosodium glutamate, 1g of sesame oil and 15g of refined oil.
Production steps
1. Choose jellyfish marinated every other year, wash off the sediment, soak it in clean water for 5-6 hours, then rinse off the sediment, cut it into small pieces along the jellyfish petals, and rinse it with sand filter water for several hours;
2. Put the chopped green onion in a small bowl, heat the refined oil in a pot, and rush into the chopped green onion bowl to make the chopped green onion smell, that is, onion oil;
cold jellyfish
cold jellyfish
3. Filter the jellyfish head, enlarge the bowl, pour boiling water at 8℃, immediately drain the boiling water, add soy sauce, sugar and monosodium glutamate while it is hot, mix well, and then pour in sesame oil and scallion oil to serve.
Precautions
1. The texture of aged jellyfish is tender and crisp, and the jellyfish skin was old and tough.
2. 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 and the more water it drains, and the texture becomes old and tough.
Practice 6
Ingredients: jellyfish head, purple cabbage, cucumber
Accessories: garlic, vinegar, soy sauce, sesame oil
1. Soak jellyfish skin in cold water for one or two days, change the water two or three times, then wash it, cut it into shreds, scald it with hot water of about 8 degrees, and immediately take it out and squeeze it dry for later use.
2. Wash purple cabbage and cucumber and shred them separately.
3. Cut two small garlic into minced garlic, add one tablespoon of balsamic vinegar, one tablespoon of soy sauce, and mix a little more sesame oil into the sauce
4. Enlarge the shredded jellyfish, shredded purple orchid and shredded cucumber into a bowl, and pour the sauce into it and mix well. It's best to eat it in the refrigerator in summer, which tastes better. [1]
Tip:
1. When jellyfish silk is overheated, the water temperature should not be too high. The higher the water temperature, the more severe the jellyfish will shrink, the more water will be drained and the taste will become old and tough.
2. Because the jellyfish head is salty when it is bought, it should be soaked with clear water in advance. When it is cold in the back, the amount of seasoning is adjusted according to the saltiness of jellyfish.
nutritional value editor
jellyfish is extremely rich in nutrition. According to the measurement, every 1 grams of jellyfish contains 12.3 grams of protein, 4 grams of carbohydrates, 182 milligrams of calcium, 132 micrograms of iodine and various vitamins. Jellyfish is still a good medicine for treating diseases. Chinese medicine believes that jellyfish has the functions of clearing away heat and toxic materials, resolving phlegm and softening hardness, lowering blood pressure and reducing swelling. The processed products are called jellyfish skin in the umbrella and jellyfish head in the wrist, and the commodity value of jellyfish skin is more expensive than jellyfish head. Eating more jellyfish is helpful for lowering blood pressure, preventing arteriosclerosis, clearing away heat and resolving phlegm, treating tracheitis, asthma, gastric ulcer and rheumatoid arthritis, and preventing and treating tumors.