Exercise:

1. Soak jellyfish in cold water for 3-4 hours and change water for 3-4 times;

2, there is no salty taste after cleaning, with 70? C-80？ C, blanching and soaking in clear water for later use;

3, jellyfish, cucumber shredded, ginger, garlic, parsley minced;

4. Add soy sauce, sugar, salt, chicken essence, cooking wine, vinegar, pepper oil or sesame oil and mix well.

Small stickers:

1, the time for baking jellyfish should not be too long, and it is best to put them in cold water immediately after baking, so that jellyfish are more crisp and tender;

2. The hot water temperature of jellyfish should not be too high or too low, and the jellyfish will shrink seriously at high temperature; When the temperature is low, the thorn is tough but not brittle;

3, it is best to put vinegar, salt and other seasonings before eating, otherwise it will affect the taste;

4. Jellyfish skin is a cool food, so it's better to put more "Jiang Mo" to neutralize it. Sesame bean paste

Ingredients: fresh beans, five ounces of sesame paste, two ounces of refined salt, five dollars of monosodium glutamate, ten grains of pepper oil and five dollars of Jiang Mo San Qian.

Methods: The beans were cramped, broken, washed, boiled in boiling water pot, then soaked in cold water, fished out and put in a stirring plate. Stir sesame paste with cold boiled water, heat pepper oil, add refined salt, monosodium glutamate and Jiang Mo, pour on beans, and mix well to serve. Tofu with Preserved Eggs

Ingredients: a box of white jade tofu, 3 preserved eggs, and chopped leeks.

Seasoning: salt, sugar, pepper oil, monosodium glutamate, vinegar.

Exercise:

1, tofu and preserved eggs are diced into cubes 1 cm square, and tofu is diced with boiling water (diced tastes better).

2. Put the tofu and preserved eggs in a bowl, pour in the mixed seasoning, sprinkle with chopped green onion and mix well.