Fried jellyfish essentials:

Fried jellyfish should be quick, mixed with sugar that is melted into water

Jellyfish of the waist and feet of the lower end of the poisonous, so when the selection of jellyfish head to take only the mouth and wrist part of the fine floss is discarded. Jellyfish skin head as food, which is characterized by fishy, crispy. Therefore, it is often mixed with ginger and vinegar, and when it is cooked, it is often added with shaoxing wine. If the jellyfish umbrella part of the tender skin cut into fine silk, fried mixed with coriander, sesame oil, ginger, vinegar and so on, after eating can wake up. Jellyfish frying, in the pot to stay time is not long, or further dehydration shrinkage. Especially not with sugar pickle mix, a mix, soon jellyfish that is melted water. The company's main goal is to provide the best quality products and services to the public.

There are several ways to do this, and I recommend a few

Fried jellyfish

Main ingredient: 300 grams of jellyfish.

Accessories: 100 grams of cilantro stalks.

Seasoning: minced green onion, ginger and garlic, cooking wine, soy sauce, salt, pepper, sesame oil, vinegar, sugar, broth, starch.

Production: 1, cilantro stalks clean, cut 3 cm section. 2, jellyfish soak through the wash, sliced into thin slices, blanched into 80 ℃ water for 1 minute, water control. 3, spoon choking onion, ginger and garlic, after the taste of jellyfish slices stir-fried for a few times, add cooking wine, soy sauce, vinegar, salt, pepper, soup stir-fried, sprinkle into the stalks of cilantro, thickening, drizzled with sesame oil that is.

Wood ear fried sting head

Main ingredients: 250 grams of fungus, 150 grams of jellyfish

Accessories: cilantro, green and red pepper, green onions, ginger, garlic

Seasoning: salt, monosodium glutamate, pepper, old vinegar, green onion oil, wet cornstarch

Steps to prepare:

1. . start the oil pot to heat, under the onion, ginger, garlic burst pot, add fungus, jellyfish, cilantro, green and red pepper stir-fry a few times, add salt, monosodium glutamate, old vinegar, pepper, wet cornstarch, dripping green onion oil, out of the pot into the plate.

Making key:

Jellyfish should not be too old.

Wet flour should not be too much, otherwise it is not refreshing

Salted pork and asparagus fried jellyfish

Raw materials

Cooked salted pork slices, fresh asparagus slices of 100 grams each, jellyfish slices of 200 grams, 50 grams of garlic slices.

Seasoning

Salt, monosodium glutamate (MSG) 3g each, soybean paste, 5g each of dark soy sauce, 15g of vegetable oil, 10g of water starch.

Making process

1, fresh asparagus slices blanched in boiling water and fish out, jellyfish slices slightly scalded in boiling water and fish out.

2, frying pan on the fire, into the vegetable oil, until the oil temperature rises to 60% hot, into the steamed salted meat slices stir-frying, and then under the garlic cloves section of the fire slightly stir-fried, add 20 grams of soup, salt, monosodium glutamate, soybean paste, soy sauce, boiling water starch thickening, under the fresh asparagus slices and jellyfish slices stir-fry evenly on the plate.

Hope you can help