1: The coriander is double-crispy and delicious, with a unique fragrance.

The main ingredients used are: 250 grams of duck intestines, 3 grams each of onion, ginger and garlic, 30 grams of coriander stems, 150 grams of jellyfish heads, 2 grams of green and red pepper shreds, salt, MSG, cooking wine, light soy sauce, sugar, sesame oil, water

Appropriate amount of starch.

Production process: (1) First, soak the jellyfish heads purchased from the market in clean water to remove the salt.

Then slice it into evenly thick slices to ensure even heating, consistent maturity, and consistent taste.

(2) Pour water into the pot and bring to a boil. Add onions, ginger, cooking wine, and duck intestines. After boiling, pour in the jellyfish heads, scald them for three seconds, and remove them all.

Don't blanche for too long otherwise the crispness and tenderness of the ingredients will be lost. This step is very important.

(3) Pour oil into the pot, add onion, ginger, and garlic and stir-fry until the flavor is released. Add shredded green and red pepper stalks of coriander and stir-fry over high heat. Stir-frying over high heat will make the coriander stalks firm and not soft.

sensory experience.

(4) Continue to put duck intestines and jellyfish in the pot, stir-fry quickly over high heat and stir evenly, pour in cooking wine and stir-fry to remove the fishy smell, light soy sauce to enhance the flavor, season with salt, MSG, white pepper, and sugar, stir-fry evenly, and pour in

Add an appropriate amount of water starch to thicken the soup, and it's ready to serve.

(5) Plate decoration. I hope everyone likes this work. See you in the next issue.

Two: Stir-fried shredded jellyfish with mushrooms, crispy and fragrant, an appetizing meal.

The main ingredients used are: 250 grams of shredded jellyfish, 200 grams of king oyster mushrooms, 50 grams of leeks, 50 grams of leek yellow, 3 minced onions, ginger and garlic, one dried chili pepper, 30 grams of shredded carrots, salt, chicken essence, cooking wine, raw

Use appropriate amounts of sugar, corn starch, and so on. Production process: (1) First, cut the king oyster mushrooms into small strips of even size, scald the shredded jellyfish in 90-degree water for ten seconds, take it out, drain the water, and set aside.

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(2) Clean the pot, pour half of the oil into the pot, raise the oil temperature to 60% heat, add the king oyster mushroom strips, fry until the surface is golden, then take it out, control the oil and set aside.

(3) Leave a little base oil in the pot, add onion, ginger, garlic, and dried chili and stir-fry until fragrant. Then add king oyster mushrooms, leek, leek, and carrot shreds and stir-fry for a while. Add in light soy sauce to taste and season with light soy sauce.

It needs the heat in the pot to bring out its maximum flavor.

Add salt, chicken essence and sugar and stir-fry evenly, then add shredded jellyfish and stir-fry evenly before serving.

The key point of this dish is that the whole cooking process needs to be over high heat to ensure that the leeks are cooked through but not soft, and it is best to stir-fry the shredded jellyfish so that no water comes out.

But obviously I had to fry this dish while filming, so the frying was not ideal, it was soft and watery. I'm sorry, but as long as everyone knows how to operate it, it will be fine.

(4) Plate decoration. I hope everyone likes this work. We will see you in the next issue: the cold jellyfish is sweet and sour, appetizing, and has a crisp texture.

The main ingredients used are: 10g coriander, 10g green and red pepper, 50g Thai sweet and spicy sauce, 50g sour plum sauce, 200g garlic, 400g sugar, 100g light soy sauce, 5g mustard, 400g rice vinegar.

Gram production process: (1) First, shred the green and red peppers, cut the coriander into sections, and chop the garlic into mince.

(2) When the ingredients are ready, let’s prepare the sauce: Ingredients A: 2 spoons of sour plum sauce, 2 spoons of Thai sweet and spicy sauce, 1 spoon of rice vinegar, 2 spoons of sugar.

Mix well.

Next, prepare ingredient B: 2 tbsp minced garlic, 1 tbsp sugar, 1 tbsp light soy sauce, 2 tbsp rice vinegar, and a little mustard.

(3) Soak the jellyfish in water to remove the salt, then drain the water and pour it into a bowl. Add two spoons of the sauce from ingredient B and stir evenly. Then add two spoons of the sauce from ingredient A and stir evenly.

Finally add green and red pepper shreds and coriander segments and stir well.

(4) Plate decoration. I hope everyone likes this work. See you in the next issue.

Four: The signature soaked jellyfish is sweet and sour, crispy and delicious.

The detailed formula is: 250g jellyfish, 45g mature vinegar, 90g white vinegar, 15g steamed fish soy sauce, 70g light soy sauce, 15g spicy fresh dew, 50g oyster sauce, 10g tomato sauce, 135g sugar, 5 MSG

grams, 20 grams of onions, 5 grams of spicy millet, 10 grams of garlic, 7 grams of ginger, 5 grams of coriander, and 30 grams of chili oil.

Production process: (1) First, soak the jellyfish just bought from the market in clean water for six hours, stirring and changing the water every two hours to remove the salt in the jellyfish.

Jellyfish can be eaten without blanching. Some people who are worried can choose to blanch them, but they need to be boiled in boiling water and blanched for three to five seconds before being taken out. If blanched for too long, they will easily shrink and become chewy.

Move it, and the crispiness will be just right in about five seconds.

(2) Dice the onion and millet, slice the garlic, ginger, and cut the coriander into sections and set aside.

(3) Take a clean container, pour mature vinegar, white vinegar, oyster sauce, steamed fish soy sauce, light soy sauce, spicy fresh dew, tomato paste, sugar, and MSG together and stir evenly until the sugar melts.

Then pour in the soaked jellyfish, stir well, then add ginger slices, garlic slices, spicy millet, onion dices, coriander segments, and chili oil, stir evenly, cover, and marinate in the refrigerator for six hours.

edible.

(4) Plate decoration. I hope everyone likes this work. See you in the next issue.

Five: Spicy and refreshing jellyfish shreds are spicy and crispy, appetizing and delicious.

The detailed formula is: 40 grams of garlic, 20 grams of green pepper, 20 grams of red pepper, 45 grams of spicy fresh vinegar, 40 grams of balsamic vinegar, and 70 grams of rice vinegar.