Whether to blanch jellyfish when cold, depends on whether it is processed semi-finished products or raw jellyfish, generally supermarkets to buy jellyfish belong to the semi-finished products that have been processed, and directly tear open the seasoning packet mixing can be eaten, without blanching. Raw live jellyfish skin soaked in water, sand, membrane, after shredded cold can eat, but the taste is not crispy, and easy to have a fishy flavor, after blanching, the taste will be crispy, soft and smooth. But the jellyfish skin can not be blanched in the pot, otherwise the boiling water will make the jellyfish skin shrink instantly.

Here's how to make jellyfish skin cold, as follows:

First, prepare the ingredients: 500 grams of shredded jellyfish, garlic, 2 millet chili peppers, 1 cilantro, 1 teaspoon of balsamic vinegar, 3 drops of sesame oil, 1 teaspoon of soy sauce, 2 teaspoons of cold water.

How to Make Jellyfish Skin Cold: Soak jellyfish skin in cold water, then cut into julienne strips and set aside. Smash the garlic, chop the chili peppers, and cut the cilantro into small pieces, and set aside. In a bowl, add 1 tablespoon of chili powder, crushed garlic, soy sauce and balsamic vinegar, then pour in a little sizzling hot oil, then add cold water and mix well. Wash the shredded jellyfish with warm water and add the chopped cilantro and garlic, mix well, pour into a plate, then pour in the dressing and mix well to serve.

Extended knowledge:

Cool jellyfish silk should not blanch, many people do this step wrong, to see the correct practice

Cool jellyfish silk is a very delicious cold drink dishes, but to blanch it? Many people do wrong, let's take a look at the correct practice!

First, prepare the ingredients: 500 grams of shredded jellyfish, several cloves of garlic, 2 millet chili peppers, 1 cilantro, 1 teaspoon of balsamic vinegar, 3 drops of sesame oil, 1 teaspoon of soy sauce, 2 teaspoons of cold boiled water

The jellyfish that are sold are salty, so you must remember to buy them home to soak them in cold water and soak them all the way until they have a normal acceptable salty taste.

Crack the garlic, chop the millet chili, cut the cilantro into small pieces, if you are afraid of spicy you can put a little less crushed garlic and chili.

Put 1 tablespoon of chili powder, minced garlic, soy sauce and balsamic vinegar in a bowl, then pour in a little sizzling hot oil and add 2 teaspoons of cold water to mix well.

Wash the jellyfish in lukewarm water and add the chopped cilantro and garlic and mix well, if the salt flavor is small you can add a little salt to marinate. Note that here is warm water, jellyfish do not blanch, blanching is easy to shrink Oh!

Then the marinated jellyfish silk, poured into a plate, and then poured into the seasoning sauce mix can be eaten. This dish practice you do it right?

This coleslaw is crisp and appetizing, jellyfish is a cool ingredient, dry and easy to fire in the fall can try to eat some of this dish.