Jellyfish practices are as follows:

1, cold jellyfish

Main ingredients: jellyfish, cucumber, cilantro.

Accessories: dried chili peppers, small onions, ginger, garlic, white sesame seeds, soy sauce, balsamic vinegar, sugar, salt, chicken essence.

How to do: soak in salted water for more than 5 hours, blanch the treated jellyfish in a pot for 10 seconds and then put it into cold water, pay attention to blanching time should not be long, otherwise the jellyfish will be seriously shrunk. In a bowl, add appropriate amount of dried chili peppers, small green onions, ginger, garlic and white sesame seeds, drizzle in 2 tablespoons of hot oil to stimulate the flavor. Add 1 tablespoon of soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of sugar, and the appropriate amount of salt and chicken broth and mix well. Pour the jellyfish into a large bowl, pour in the prepared sauce and mix well, and pour together onto a plate.

2, old vinegar jellyfish head

Main ingredient: jellyfish head.

Accessories: vinegar, green onion, ginger and garlic, sugar, soy sauce, monosodium glutamate and so on.

Practice: After rinsing the jellyfish head, soak it in cold water for half a day, changing the water several times in between. Tear the jellyfish head into small slices along its natural grain. Boil water and pour the jellyfish head into the boiling water to scald it. Slice the cucumber and lay it on the bottom of a plate. Toss the jellyfish with the vinegar, sugar, salt, soy sauce and monosodium glutamate and sesame oil, then pour it over the cucumber. Pour peanut oil in the pot, cold oil in the pot, the oil did not exceed the onion section of the small fire and slowly simmer, until the onion section of the squeeze, pick out the onion section, pour the onion oil on the jellyfish, sprinkle garlic and cilantro section again and mix well can be.

Jellyfish selection method

1, look at the color: high-quality jellyfish skin color crystal white or yellowish, glossy, no red, red spots, sediment. Jellyfish sold on the market is processed by salt and alum, live pickling, the larger, thicker, whiter the better. The larger, thicker and whiter the jellyfish, the better. The top grade jellyfish is reddish yellow with luster. If it is processed and salted after being left for too long, the freshness is poorer and the color is reddish. If the ratio of salt and alum is not correct, the color will be reddish and the skin will be hard, and the quality will be inferior. The quality of the jellyfish is even worse if the color is purplish red.

2, smell: high-quality jellyfish without fishy smell, inferior jellyfish a little fishy, poor quality jellyfish fishy smell.

3, test taste: mouth taste no fishy flavor, a bite issued by the thumping sound, crisp and tender, not stuffed teeth, is a high-quality products. Chewing tough or hard, is the second best. If the mouth taste of fishy flavor heavy soft, is spoiled products, can not be purchased.