working methods
1, the jellyfish skin is shredded and soaked until it swells to remove the salty taste of seawater. After scalding jellyfish with hot water, rinse them with cold water immediately.
Keep it crisp.
2. Take out the jellyfish, drain the water, put it in a basin, add garlic juice, sugar, vinegar and salt and mix well.
3, pour a little sesame oil on the table when loading. In addition, add a little vinegar, garlic juice and chicken essence to the hot sauce and transfer it to a small plate. Dip it.
400g of jellyfish skin, 40g 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, and then wash it thoroughly.
2. Then cut into filaments, rinse with cold boiled water 1-2 times, squeeze out the water in the jellyfish silk as much as possible and put it into the basin.
3. Add appropriate amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate to taste, and mix well to serve.
Jellyfish skin 200g carrot, half cucumber, half coriander 1 and mustard oil 1 teaspoon.
Sesame oil 1 teaspoon soy sauce 1 teaspoon balsamic vinegar 1 teaspoon salt and sugar.
Production steps
1. Put all seasonings into a small bowl and mix well to make sauce.
2. Wash and shred jellyfish, quickly blanch with hot water, and remove ice water for later use.
3. Wash carrots and cucumbers and shred coriander.
4. Put all the ingredients in a bowl, drizzle with sauce and mix well.
1/2 pieces of chicken breast, 4 pieces of jellyfish skin, 1 piece of cucumber, 1/4 cups of carrots and proper amount of salt.
1 tbsp sesame oil, 1/2 tbsp sugar, 1/2 strips of pepper and 1/2 tbsp mashed garlic.
Production steps
1. Wash and soak jellyfish skin, and be sure to repeat it several times to try the salinity of jellyfish skin. If bitten, it won't be too salty.
You can drain the water, 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, then draw it by hand for later use, and grab the cucumber and carrot segments evenly with a little salt.
Soften it, and then drain the salt water for later use;
3. Add sesame oil, sugar, pepper and garlic to all the materials and mix well. You can eat it after you taste it.
300g of jellyfish skin, 50g of shredded cucumber, 3g of mustard oil, 40g of vinegar, 3g of sesame oil and 3g of monosodium glutamate. Production steps
1. Wash and shred stingrays, soak for two days to remove the salty taste;
2. Scald jellyfish silk with 50% to 60% hot water, and remove it after cooling;
3. Put vinegar, sesame oil and monosodium glutamate into a bowl to make seasoning;
4. First put the shredded cucumber on the plate, then squeeze the jellyfish and put it on the shredded cucumber, pour in the seasoning, and pour in mustard oil.