Sea jelly is one of the specialties of Han nationality in Qingdao, Shandong province and Dalian, Liaoning province, and it is also a local specialty. Let's learn more about how to make jelly in the sea.

Method of making jelly:

1. Wash cucumber and cut it into filaments.

2. Mash garlic and cut coriander into Mo.

3. Mix sesame paste with warm water in advance to make a thin paste.

4. put all kinds of raw materials together.

5. Add salt, chicken essence, rice vinegar, sugar, sesame paste and sesame oil according to personal taste and mix well.

nutritional value of sea jelly powder:

it is rich in nutrition.

1. There are many seaweeds that can cook sea jelly. I use coral grass, and I can also use seaweed and staghorn.

2. If fresh seaweed can be cleaned and then boiled directly, if dry seaweed is used, it should be soaked and cleaned, which can effectively remove the fishy smell of seaweed;

3. When you cook seaweed, you must boil it with a big fire and turn it to a small fire, and slowly boil it with a small fire. Children's shoes that don't like pig's feet can try this.

4. I like the seasoning mixed with sea jelly powder. I just use the most common garlic, vinegar, Chili oil and shredded cucumber. I can put other ingredients and sesame sauce if I like.

The dish features of sea jelly:

Sea jelly is one of the Han specialties in Qingdao, Shandong and Dalian, Liaoning, and also a local specialty. The raw material is a kind of aquatic plant called Niumaocai, which grows on the seabed reef. After drying it, it is boiled in a pot for 7? 8 hours, filtering, air cooling and cutting into strips to obtain jelly. Mixed with sea jelly is more refreshing and tender than mung bean jelly used by Beijingers, like agar, and it is a fresh appetizing cold dish in summer.

cold sea jelly

ingredients: 5g sea jelly, a cucumber

seasoning: a little garlic, a little coriander, a little refined salt, a little chicken essence, a little rice vinegar, a little sugar, a little sesame sauce, a little sesame oil and a little sesame oil.