Jelly Fish in Red Oil
Main Ingredientsmain
Jelly Fish 200g
Supplementsothers
Soy Sauce 2 tbsp? 2 tbsp chili oil? 1 tbsp sugar? 1 piece of ginger? 3 cloves of garlic? 1 tablespoon of pepper powder? 1 tablespoon of vinegar? In order to mix out the jellyfish more crispy and delicious, we must put vinegar in the cold jellyfish skin, vinegar can ensure the original flavor of jellyfish skin. Markets, supermarkets sell are pickled and heavily salted jellyfish skin, dry and ugly, so that people have no appetite, is this seemingly unappetizing things, but can be made out of crisp and crunchy small gazpacho Oh! The first thing you need to do is to make sure that you have a good idea of what you're getting yourself into, and that you have a good idea of what you're getting yourself into.
Soaked jellyfish meat thick, wash the sand and jellyfish skin impurities, hand-torn into small strips
step
3
Celery cut into segments
step
4
Ginger, green onion, garlic minced and set aside
step
5<
The pot of boiling water, turn off the heat, jellyfish skin hot immediately out of the pot, into the cool water for a while
step
6
Heat the pot put the right amount of oil off the heat
step
7
Bowl seasoning soy sauce, ginger, onion and garlic minced, and poured into the hot oil poured a little (the aroma of the garlic out)
Step
The hot water is not a good source of water, but it can be used as an ingredient in the cooking process, which is a very important part of the process.
Step
8
Then mix in 2 tablespoons of red oil, 1 tablespoon of Shanxi vinegar, 1 tablespoon of sugar
Step
9
Toss it all in a plate and you're ready to go
Finished photo of jellyfish in red oil
Tips on how to make jellyfish in red oil
Skill tips
1, the shredded jellyfish itself already has a salty flavor, and the soy sauce and balsamic vinegar also have a salty flavor, so you don't need to add salt;
2, the shredded jellyfish should be rinsed until there is no salty flavor, otherwise the finished product will be very salty;
3, you can always taste it to suit your taste.