⒈ cold jellyfish: take the jellyfish skin, soak in water for 4-8 hours, and then fully wash away, and then cut into thin filaments, washed with cold water 1-2 times, put in a pot, add the right amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate seasoning, fully mixed, can be eaten. Its characteristics are: accompanied by wine and food, cool and delicious.

Peak tomato jellyfish: burn hot vegetables pot put vegetarian oil, will be soaked, fully washed and rinsed clean, cut into slices of jellyfish poured into the pot, add a little ginger, sugar, wine, green onion and an appropriate amount of soy sauce seasoning, in addition to fishy, and then add has been washed and cut into slices of tomatoes (or tomato paste), high-fire stir fry 3-4 seconds, then add a small amount of wet starch, mixing and stir frying evenly. When the juice is thick, you can eat. It has a strong flavor and rich nutritional characteristics.

Sweet and sour jellyfish: cleaned cucumber, radish, etc. cut into strips or small pieces (the number of jellyfish about 25% or so), with a small amount of salt rubbed, remove water, and then rinse with water for 1-2 times, drain off the water, placed in sugar vinegar soaked 1-2 hours. Take it out with sweet and sour vinegar, cucumber, radish together into the hot pot, stir-fry for a few moments with high fire, and finally add wet starch into a paste, and then start the pot. Taste cool, young and old alike.

Sung Crispy Jelly Fish Skin: first put the jellyfish skin in the water to fully soak, wash away the odor, debris, placed in a basin, with boiling water, so that the area is reduced, the thickness increased. Take out and cut into julienne, rinse once or twice with cold boiled water, put it into a basin, add appropriate amount of soy sauce, vinegar, sugar, ginger, a little sesame oil and seasonings such as green onion, garlic, etc., and mix well before serving.

Teaching you to make sauerkraut

1. Remove the outer rotten leaves from small fresh cabbages, and put them into a jar (or a deep basin);

2. Pour boiling water evenly over the cabbages, and make sure to pour the inner and outer leaves of the cabbages through;

3. When the water temperature has cooled down naturally, then pour in the tap water, and make the water overflow the cabbages;

4. Press a heavy object on the cabbage and move the tank to a cool place;

5. In order to prevent the water in the pickling tank from deteriorating due to fermentation, skim off the white bubbles floating on the water surface in intervals of 1-2 days and replenish the water moderately so that the water is always overflowing with the cabbage;

6. Fermentation will be successful in the summer season in 5-7 days, and in the rest of the seasons in 10-15 days. - After 15 days, the fermentation will be successful and can be taken out and eaten.

Salted duck eggs flavor three to eat

Salted duck eggs is one of the summer quite popular food, is now introduced to several kinds of flavorful food:

One, the salted duck eggs cooked, take out the yolk mashed, and steamed and cooled tofu and mix, and then add chopped eggs, soy sauce, sesame oil, monosodium glutamate, green onion, etc., not only to eat the color is fresh, but also tender and tasty, a distinctive flavor.

Two, the raw salted duck eggs peeled open one end, pour out the egg white, and then use chopsticks to poke a few holes in the yolk, and then add a little rice vinegar, monosodium glutamate (MSG), a few drops of warm water, mixing the egg white back into the egg shell, and then put in the water to cook. Both the flavor is unique and tender, like crab meat.

Three, if the pickled egg is too salty, you can 2-4 salted duck egg yolk and egg white into two bowls, and in turn, the egg white and yolk scrambled, and then together, and then add minced green onion, minced ginger, monosodium glutamate, sugar, vinegar into the pan stir fry for a few moments, frying with a little water. After the pot that is into the yellow-white clear, beautiful and unusual flavor of the "Sai Crab Roe".

Bid farewell to fishy fish soup

Often hear housewives complain: yesterday put a lot of wine and vinegar to do the fish, why today back to the fishy flavor? Throw away seems too bad, re-put the wine and vinegar back to the pot, but how to eat how not taste. What is the way to keep the fresh and mellow flavor of the finished fish forever? I'll tell you, it couldn't be simpler. When making fish put on put a red dry chili pepper, you can make the fish permanently farewell fishy flavor.