Of course, jellyfish skin needs to be blanched in water. When we blanch it and fry it in a pot, we must eat it quickly. Otherwise, our jellyfish skin will be very small and the production method is very simple. Put it in our pot, blanch it and put it in cold water for later use. Next, we need to boil some water in the pot and add our red pepper.

Let's take a look at the method of jellyfish skin:

Mixing Chinese cabbage and prickly ash;

working methods

Exercise 1

Making material

Ingredients: 300g jellyfish skin, 250g Chinese cabbage and 50g coriander.

Seasoning: garlic (white skin) 30g, salt 5g, monosodium glutamate 2g, vinegar 5g and sesame oil 5g.

Features:

Jellyfish cabbage is crisp and delicious, hot and sour.

Exercise:

1. Soak jellyfish skin 12 hours, soak for 2 hours after blanching, take out purified water, and cut into shreds on the cooked pier.

2. Cut the Chinese cabbage into filaments, put it into jellyfish skin, add salt, monosodium glutamate, vinegar, mashed garlic, sesame oil and coriander and mix well.

Exercise 2

Making material

Raw materials:

Jellyfish skin mixed with cabbage

Salt, monosodium glutamate, sesame oil, balsamic vinegar.

Production steps

1, jellyfish skin after cleaning, cut into silk;

2. Soak in clear water for 2 hours, change water three times in the middle, and wash away the salt and alum of pickled jellyfish skin;

3. After the soaked jellyfish skin is drained, put it into a filter screen, drench it with hot water of about 80 degrees, then quickly soak it in cold water (or blanch it with hot water first and then use cold water) and squeeze out the water for later use;

4. Divide the Chinese cabbage into two parts, and take the cabbage and cut it into filaments obliquely;

5. Mash garlic, chop it into minced garlic, chop coriander, and cut carrot into filaments for later use;

6. Mix all the raw materials, add sesame oil and mix well, sprinkle with salt and monosodium glutamate and mix well.