[Ingredients/Seasoning]

1 pork loin, 150g jellyfish skin, 1 frying stick, 2 tablespoons of garlic, 10g of green onion (1 inch long), 3 tablespoons of sugar, 3 tablespoons of white vinegar, 2 tablespoons of soy sauce, 2 tablespoons of water, 1 tablespoon of sesame oil, 1 tablespoon of ketchup, 1 tablespoon of cornstarch, 1/2 tablespoons of salt, 1/2 teaspoon of salt to make the seasoning. [

① Cut the pork loin into two halves, remove the white tendons in the center, and cut the pork loin into 8 pieces on the smooth side (front side), and then cut into 8 small pieces, and soak in a bowl of cold water.

② hibiscus skin soaked in cold water for 1 day, cut into l inch wide, two inches long size, and in the long side of the cut on the 0.5 cm intervals of about l / 2 inch long kerf such as comb (commonly known as the Buddha's hand) spare.

③ in the pot boil 8 cups of boiling water, used to scald jellyfish skin (but after the water boils into about 2 cups of cold water before the jellyfish skin can be put down) scalded for about 3 seconds, fish out and rinse cold water. Then, bring the water to a boil again and pour 1 tablespoon of wine over it, then put the cashew flowers into the pot and boil for about 5 seconds.

④ start a frying pan (3 tablespoons of oil), first burst the garlic and scallion, then cashews and hibiscus skin into the pan, stir-fry over high heat for about 3 seconds, pour down all the seasoning and stir-fry, drizzle 1 tablespoon of hot oil, and then quickly served on top of the fried fritters can be (the fritters are cut into 1-inch lengths, and then crisped and placed on a plate). Practice 2: cold mixed jellyfish skin

Jellyfish skin is not delicious

Pre-processing is very important:

With a lot of salt to rub jellyfish skin, so that the jellyfish skin inside the coarse salt and the strange taste to rub off, and then wash with water, and then rub again, repeated 2 times, raw jellyfish skin, there is no obvious astringent flavor can not be smelled originally the kind of fishy flavor, is considered to be dealt with! It's a good idea to eat raw jellyfish skin.

Seasoning is easy:

and scallions, young ginger, garlic, sugar, a lot of balsamic vinegar, a little salt and sesame oil cold

and then marinated for 5 minutes on it

Supplementary practices:

Materials: (A) 150 grams of jellyfish skin. (B) Big head cabbage, small cucumber about 75 grams each, 1 red pepper, 3 slices of ginger. Seasoning: (A) 1 tsp soy sauce. (B) 1 tsp each soy sauce, chicken broth, 1/2 tsp black vinegar, 1/4 tsp each salt, chili oil, sesame oil.

Method: (1) Wash, peel and shred daikon, remove stems and seeds of red chili peppers and wash, wash and shred ginger and cucumber.

(2) Cut the daikon, add seasoning A marinade about 10 minutes, drain the water.

(3) Take a bowl, put in the hibiscus head, rinse into 7 mature boiling water to soak for 2 minutes, lift up and put into cool water to soak for about 1 hour, pull out and drain, add the ingredients B and seasoning B and mix well, marinate for about 30 minutes until flavorful.

Features: The skin of jellyfish is rich in collagen fibers, which shrinks rapidly when heated, so it should not be boiled in boiling water, otherwise it will curl up into a ball and lose its crunchy texture. Therefore, it should be rinsed in warm water and immersed repeatedly, so that it not only does not have a bad smell, but also removes the salty taste and residual sand. Additional information: Basic ingredients

〖Main ingredient〗: 300g of hibiscus skin

〖Supplementary ingredient〗: 6 cloves of garlic, 1 chili pepper, 1 cucumber, 150g of white radish, 80g of carrot

〖Seasoning/marinade〗: 1 tsp each of salt, shrimp oil, 1 tbsp each of sugar, 2 tbsp each of vinegar and sesame oil

Preparation

(1) Cut the skin into shreds, cut the skin into small pieces, and then soak it in warm water to remove the salty flavor and residual sand. Cut the skin into julienne strips, cut the cucumber into julienne strips, cut the red and white radish into julienne strips, and mince the garlic and chili pepper. (2) Put the hibiscus skin into boiling water until it curls a little, then pull it out immediately and soak it in cold water for about 3 hours until it doesn't have any flavor. (3) Salt the shredded red and white radish and cucumber until softened, rinse with cold water and drain. Put all the processed ingredients into and add seasonings and mix well, then serve on a plate.

Remarks

Remarks: Buy the skin of jellyfish to pick the color white to be crispy and tender; the skin of jellyfish should be big and thick, so that the crispy feeling will be enough. My practice: I often buy the kind of whole package, has been seasoned, and then add their own ingredients, cucumber shredded, "smoke Sui" shredded ~ and then add a little chili pepper ```````` taste is very good

Practice three: jellyfish skin mixed with double shredded

Basic material

〖Main ingredient〗: 4 sheets of jellyfish (about 600 grams)

〖Auxiliary ingredients〗: 160 grams of chicken breast, shredded cooked ham

〖Supplementary ingredients〗: 160 grams of chicken breast, shredded cooked ham

Please note that the skin of jellyfish is not the only thing that can be used for the purpose of the jellyfish, but also for the purpose of the jellyfish, which is not the main ingredients. g, cooked ham

〖Seasoning/Marinade〗: (a) salt, sugar 1/2 tsp each, egg white, cornstarch each moderate. (b) 2 tbsp peanut butter, 1 tsp salt, 1 tsp chicken broth, a little sesame oil. (c) 1 green onion, 1 cilantro, sauteed white sesame seeds.

Making process

(1)

hibiscus skin rolled into a cylinder, cut into thin silk put hot water scalding instantly fished out, rinsed with cold water for 3 times, and then put in cold water to soak, every 30 minutes to change the water, soak about 3 hours to drain, b material mixing into peanut sauce, green onion cut green onion, cilantro cut into minced. (2) chicken breast with a mixture of marinade for 10 minutes, cooked and shredded, then into the frying pan slightly stir-fried and fished up to drain the oil. (3) Place the shredded hibiscus, chicken and ham on a plate, drizzle with peanut sauce, tear sesame seeds, chopped green onion and cilantro, and mix well.

Remarks

Remarks: Jellyfish do not have high calorie, the oil clearing heat and phlegm, edema, lowering blood pressure, pay attention to the storage of jellyfish do not let it air dry, otherwise it will be eaten like chewing rubber bands. Practice 4: cold jellyfish jellyfish practice cold jellyfish [main ingredients and auxiliary ingredients] 250 grams of water jellyfish mustard noodles 25 grams of parsley .25 grams of soy sauce .50 grams of cooked egg skin 25 grams of sesame oil .25 grams of water jellyfish 15 grams of vinegar 40 grams

Cuisine: Shandong cuisine, Lu Cai [cooking method] 1, the jellyfish sliced into a slice of 2 millimeters thick, dropped in boiling water to scald a little bit, fished out of the control of the clean water, the egg skin cut into 2 millimeters The egg skin is cut into 2mm wide and 5cm long julienne strips. Select the cilantro to remove the leaves and wash, cut into 3 cm sections. 2. take a plate will be jellyfish slices on the bottom of the plate, egg skin, cilantro on top, the top of the seaweed on the top to be used. 3. mustard into a bowl, pour boiling water into the chopsticks into a paste, with the lid will cover the bowl, move to the side of the fire to simmer for 5 minutes, simmering after pouring in the dish. 4. take an iron pot, on the fire into the sesame oil, burned to seventy percent of the heat, add the vinegar, soy sauce to cook a little bit, poured in the dish that is, when served, mix it well.

[process key] 1. hair mustard, do not use cool water, otherwise hair into the mustard paste taste bitter and no spicy choking feeling. 2. blanching jellyfish, the time should not be too long, otherwise the jellyfish will be soft, lose the crispy texture. 3. the water is not too hot. 4. the water is not too hot. 5. the water is not too hot. 6. the water is not too hot. 7. the water is not too hot. 8. the water is not too hot. 9. the water is not too hot. Practice 5: watermelon rind lotus leaf jellyfish soup practice

(1) jellyfish, watermelon washed, cut into pieces, fresh lentils, fresh lotus leaves, fresh flowers heart washed.

(2) put jellyfish, watermelon rind, lentils, lotus leaves, bamboo heart into a pot of boiling water, boil over high heat, boil over moderate heat for 1 hour, and then put into the loofah, boil for a few moments, seasoning for use.

Description

This soup is the evidence of summer heat injury to the lungs due to the evil is still shallow, the symptoms are still light, the treatment must be pungent, sweet and light clear, so as to avoid heavy drugs overdose. The watermelon rind in the soup, also known as watermelon Cuiyi, contains glucose, sucrose, fructose, protein, citrulline, arginine, carotene, vitamins (B, C), etc., sweet and light and slightly cold, functioning to clear heat, water, and can be used to dispel dampness, and can produce fluids to quench thirst. Fresh lotus leaves are sweet, slightly bitter and flat, not only can clear heat to cure the body heat sweat, but also to promote the development of clear yang to cure the head and eyes not clear. Lentils contain protein, sugar, fat, vitamins (B1, B2), soy sterols, phospholipids, etc. Fresh lentils are sweet and cool in nature, with watermelon rind, fresh lotus leaves can enhance the effectiveness of its summer heat and dampness. Bamboo leaves heart to clear the heart in addition to the annoyance, can enhance the watermelon rind to clear the heat of the power of summer. Loofah clears the lungs and solves summer heat. Jellyfish clears heat and resolves phlegm, and the combination of loofah is effective in clearing the lungs and relieving cough, and can make the soup taste sweet. This soup comes from the "warm disease" Qingluo drink, because of the consideration of the soup flavor delicious, so the silver flower abandoned, add jellyfish in order to play the health effects. And because of the shortage of lentil flowers, so this soup instead of lentils.