Many people like to order a cold dish when they go to restaurants: bitter vinegar will sting their heads. As the name implies, the "bitter vinegar" is to mix jellyfish with mature vinegar.

Ingredients: jellyfish head 150g, leek powder 25g, soy sauce 15g, aged vinegar 30g, proper amount of sugar, monosodium glutamate 2g, sesame oil 10g, peanut oil 15g.

Practice: 1. Choose jellyfish marinated every other year, wash off the sediment, soak it in clear water for 5-6 hours, then wash off the sediment, cut it into small pieces along the jellyfish petals, and rinse it with clear water for several hours. 2. Put the chopped green onion in a small bowl, heat the peanut oil in a pot, and rush into the chopped green onion bowl to make the chopped green onion smell, that is, chopped green onion oil. 3. Filter the jellyfish head to remove water, enlarge the bowl, inject boiled water at 80℃, drain the boiled water immediately, add mature vinegar, soy sauce, sugar and monosodium glutamate while it is hot, and then pour in sesame oil and scallion oil to serve.

Production key:

1. The aged jellyfish skin is tender and brittle, while the jellyfish skin is old and hard. 2. When scalding jellyfish with boiling water, the water temperature should not be too high. The higher the water temperature, the bigger the jellyfish head shrinks, the more it drains, and the texture becomes old and tough.

Features: Huang Liang in color, crisp and tender to chew, sweet in acid, with strong onion fragrance. God of cooking