2. Tomato jellyfish: heat a vegetable pot and put vegetable oil. Pour the soaked jellyfish skin into the pot, add a little Jiang Mo, sugar, yellow wine, chopped green onion and appropriate amount of soy sauce to taste and remove the fishy smell. Then add washed sliced tomatoes (or tomato sauce), stir-fry for 3-4 seconds, and then add a little starch to stir-fry evenly. You can eat it when the juice is thick. It has the characteristics of rich fragrance and rich nutrition.
3. Sweet and sour jellyfish: cut the cleaned cucumber and radish into strips or small pieces (about 25% of jellyfish), rub off the water with a small amount of refined salt, then rinse with clean water 1-2 times, drain the water, and soak in sweet and sour water 1-2 hours. Take it out and pour it into sweet and sour cucumber radish hot pot. Stir the fire for a while. Finally, mix the starch into paste and serve it from the pot. It tastes cool and suitable for all ages.
3. Crispy jellyfish skin: First, fully soak the jellyfish skin with clear water, wash off the peculiar smell and sundries, put it in a basin, and brew it with boiling water to reduce the area and increase the thickness. Take it out and cut it into shreds, rinse it with cold boiled water once or twice, put it in a pot, add appropriate amount of soy sauce, vinegar, sugar, Jiang Mo, a little sesame oil, onion, garlic and other condiments, and mix well before eating.
Teach you to cook sauerkraut
1. Remove the rotten leaves from the outer layer of the small fresh Chinese cabbage and put them in a jar (or deep pot);
2. Pour boiling water evenly on the cabbage, and be sure to pour the inside and outside leaves of the cabbage thoroughly;
3. After the water temperature cools naturally, pour tap water to let the water overflow the cabbage;
4. press the weight on the cabbage and move the jar to the shade at the same time;
5. In order to prevent the water quality in the curing tank from deteriorating due to fermentation, the white foam floating on the water surface should be skimmed every 1-2 days, and an appropriate amount of water should be added to keep the water overflowing the cabbage;
6. Ferment for 5-7 days in summer and 10- 15 days in other seasons. After successful fermentation, take out and eat.
Salted duck egg flavor Sanqi
Salted duck eggs are one of the most popular foods in summer. Here are some special ways to eat:
1. Cook salted duck eggs, take out yolk and mash it, mix it with steamed and air-cooled tofu, and then add chopped preserved eggs, soy sauce, sesame oil, monosodium glutamate and chopped green onion. When eating, it is not only fresh and tender in color, but also tender and delicious.
2. Peel one end of the raw salted duck egg, pour out the egg white, then poke a few holes in the egg yolk with chopsticks, add a little rice vinegar, monosodium glutamate and a few drops of warm water, stir well, then pour the egg white back into the eggshell and cook it with clear water. It has a unique taste and tender meat, just like crab meat.
3. If the salted eggs are too salty, put the yolk and egg white of 2-4 salted duck eggs into two bowls respectively, stir-fry the egg white and egg yolk in turn, then put them together, add chopped green onion, Jiang Mo, monosodium glutamate, sugar and vinegar, stir-fry for a while, and add a little water when frying. After cooking, it becomes a "crab yellow" with clear yellow and white and abnormal taste.
Farewell to fishy fish soup
I often hear housewives complain: I put a lot of fish made of cooking wine and vinegar yesterday, but why does it smell fishy again today? It seems a pity to throw it away. Put the cooking wine and vinegar back in the pot, no matter how you eat it, it is not a taste. Is there any way to keep the cooked fish fresh and delicious forever? I'm telling you, it couldn't be simpler. When cooking fish, put a red dried pepper on it to make the fish say goodbye to the fishy smell forever.
Jellyfish skin:
When buying pickled jellyfish in the market, you should soak the bitter water in the jellyfish skin with clear water two days in advance. After washing, you can shred and cut into pieces according to your own preferences. After cutting, soak in cold water for 2 hours and drain. Finally, the drained jellyfish skin is eaten with salt, chicken essence, white pepper, sesame oil, chopped green onion (or coriander) and ginger powder.