Composition:
300g of jellyfish head, 2 tablespoons of aged vinegar, proper amount of oil, a small amount of chicken essence, 50g of carrot,
250g of white radish, salt 1 teaspoon, sugar 1 teaspoon, soy sauce 1 teaspoon, sesame oil 1 teaspoon,
One coriander, 10g garlic and one millet spicy.
Step by step:
The jellyfish head is pickled. Soak in clear water in advance and change the water several times until the jellyfish head has no salty taste. Other ingredients such as white radish and carrots are also ready.
Shred radish, I use a grater, add half a teaspoon of salt and mix well for half an hour. After dehydration, squeeze dry for later use.
Slice jellyfish heads into strips; Carrots are sliced into filaments with a planer; Millet spicy diced; Chop coriander and garlic.
Jellyfish silk put in hot water, turn off the fire, blanch for a few seconds, and quickly remove it.
Cool the jellyfish head in cold water or ice water. Take out and squeeze out the water.
Carrots are also cooked in water (some salt and oil are added to the water), taken out and drained for later use.
Put jellyfish, shredded white radish and shredded carrot into a dish, spread it on the surface, and add chopped coriander, garlic and diced millet. Add one spoonful of soy sauce, two spoonfuls of aged vinegar, one spoonful of sugar, one spoonful of sesame oil, half a spoonful of salt and a little chicken essence to make juice and put it on a plate.
Add oil to the pot until the oil smokes, and then pour it on coriander and garlic to give off a fragrance.
Mix well and serve!
Small iron stone
The jellyfish's time is very short, so pick it up quickly, otherwise the jellyfish will shrink very little! This step can also be omitted, but it may leave a pickled taste. Blanching with cold water can make jellyfish more brittle.
The jellyfish head is selected here, and the production method is also suitable for jellyfish skin.
The taste of the sauce can be adjusted according to itself, and some Chili oil, pepper oil and pepper can be added to increase the heavy taste.