Four ways to eat jellyfish

1. Cold jellyfish: Take jellyfish skin, soak it in clear water for 4-8 hours, then wash it off fully, then cut it into filaments, wash it with cold boiled water for 1-2 times, put it in a basin, add appropriate amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate to taste, and mix well to serve. Its characteristics are: it is cool and delicious with wine and dishes.

6. Tomato jellyfish: Heat a vegetable pan and put vegetable oil. Pour the soaked jellyfish into the pan, add a little Jiang Mo, sugar, yellow wine, chopped green onion and a proper amount of soy sauce to taste and remove fishy smell. Then, add the washed tomato (or tomato sauce) and stir-fry for 3-4 seconds, then humidify a little starch and stir-fry evenly. When the juice is thick, it can be eaten. It has the characteristics of strong fragrance and rich nutrition.

3. Sweet and sour jellyfish: cut the cleaned cucumber and radish into strips or small pieces (about 25% of the jellyfish), rub them with a small amount of refined salt to remove water, then rinse them with water for 1-2 times, drain off water, and soak them in sweet and sour vinegar for 1-2 hours. Take it out and pour it into a hot pot with sweet and sour, cucumber and radish. Stir-fry for a while with high heat. Finally, humidify the starch into a paste and serve from the pot. It tastes cool and suitable for all ages.

1. Crispy jellyfish skin: First, fully soak jellyfish skin in clean water, wash off its peculiar smell and sundries, put it in a basin, and brew it with boiling water to reduce the area and increase the thickness. Take it out and cut it into shreds, rinse it with cold boiled water once or twice, put it in a pot, add appropriate amount of soy sauce, vinegar, sugar, Jiang Mo, a little sesame oil, onions, garlic and other condiments, and mix well before eating.

Teach you how to cook pickled cabbage

1. Remove the rotten leaves from the outer layer of a small fresh cabbage and put it in a jar (or deep pot);

2. Pour boiling water evenly on the cabbage, and be sure to thoroughly water the inner and outer leaves of the cabbage;

3. After the water temperature cools naturally, pour tap water and make the water overflow the cabbage;

4. press the weight on the cabbage and move the jar to the shade;

5. In order to prevent the water quality in the salting tank from deteriorating due to fermentation, it is necessary to skim off the white foam floating on the water surface every 1-2 days, and replenish appropriate amount of water to keep the water overflowing the cabbage;

6. after 5-7 days of fermentation in summer and 1-15 days in other seasons, the fermentation is successful and can be taken out for eating.

Three flavors of salted duck eggs

Salted duck eggs are one of the most popular foods in summer. Here are some special ways to eat them:

First, cook salted duck eggs, take out the yolk and mash it, mix it with steamed and air-cooled tofu, and then add chopped preserved eggs, soy sauce, sesame oil, monosodium glutamate, chopped green onion, etc., which are not only bright in color, but also fragrant, tender and delicious.

2. Peel one end of raw salted duck eggs, pour out the egg white, then poke holes in the yolk with chopsticks, add a little rice vinegar, monosodium glutamate and a few drops of warm water, mix well, then pour the egg white back into the eggshell and cook it in clear water. It is unique in flavor and tender, just like crab meat.

3. If the salted eggs are too salty, you can put the yolk and egg white of 2-4 salted duck eggs into two bowls respectively, and fry the egg white and egg yolk in turn, then put them together, then add chopped green onion, Jiang Mo, monosodium glutamate, sugar and vinegar and stir-fry for a while, adding a little water when frying. After cooking, it becomes a "crab yellow" with clear yellow and white and abnormal taste.

Say goodbye to fishy fish soup

I often hear housewives complain: Yesterday, I put a lot of fish made of cooking wine and vinegar. Why did it smell fishy again today? It seems a pity to throw it away. Put cooking wine and vinegar back into the pot again, but how to eat it is not a taste. Is there any way to keep the cooked fish fresh and delicious forever? I'm telling you, it couldn't be simpler. When cooking fish, put a red dried pepper on it, so that the fish can bid farewell to the fishy smell forever.