In our hometown of Yantai, there is a cold jellyfish in all kinds of banquets. Because there are many meat dishes at the banquet, it will be very tiring to eat some meat dishes. Cold jellyfish is refreshing and delicious, so it is very popular. Usually eat at home, there is such a plate of cold jellyfish, and it is good to have wine with porridge for dinner!
Just share with you how to make the cold jellyfish delicious, and do the following three steps. The jellyfish you mix is fresh and delicious, and it is the most beautiful boy on the banquet table! Everyone scrambled to eat.
There are three kinds of jellyfish sold in the market: jellyfish head, jellyfish skin and jellyfish silk. No matter what kind of jellyfish it is, it is preserved, which contains a lot of salt and a little alum. If jellyfish tastes delicious and healthy, it must be soaked thoroughly.
Wash jellyfish and wait for cold mixing for several times, then take a large basin, fill it with enough water, soak it in jellyfish, change the water every 3 hours, wash it and soak it for 9- 12 hours. This jellyfish has basically soaked out salt and alum, so it can be mixed with water cooling.
Soak jellyfish skin and cut into strips; Cutting jellyfish head into blocks; Jellyfish silk, don't cut it.
Boil the water in the pot to 80% boiling. Put the cut jellyfish into the pot and burn it in seconds! Prepare a pot of cold water next to it, put the jellyfish into the pot, scoop it up directly with a colander, put it in cold water, soak it in cold water, then take out the water control and put it in a plate for later use.
If the jellyfish is scalded for too long and the water temperature is too high, the jellyfish will shrink into a little bit, seriously affecting nutrition and taste. So be sure to use 80% to 90% hot water for secondary ironing! Be sure to have cold water after ironing.
Cold jellyfish are basically inseparable from the following seasonings:
Vinegar, rice vinegar, mature vinegar and white vinegar will do. Add according to personal preference. Salt, sugar, delicious soy sauce, mashed garlic, coriander, sesame oil, cooked peanuts and Chili oil (don't add it if you don't eat spicy food).
Add a little cold water to these seasonings, make juice, pour it on jellyfish and side dishes, and stir well to serve.
Cold jellyfish can only be paired with coriander, such as stinging the head with mature vinegar. Most cold jellyfish are paired with cucumbers, because cucumbers and jellyfish are well matched and have a crisp taste. You can also use cabbage heart or radish to cold jellyfish, depending on your personal taste.
Let's use these two dishes, cucumber cold jellyfish and Chili jellyfish silk, to show you:
Cucumber mixed with jellyfish head:
Soak jellyfish head thoroughly, cut into pieces, blanch for a second, cool with cold water, and add cucumber and coriander to cool;
Second, mature vinegar, salt, fresh soy sauce, sugar, mashed garlic, sesame oil, and a little cold water are mixed into juice, poured on cucumber jellyfish, and mixed well to eat. You can add fried peanuts and Chili oil according to your own taste.