300g of jellyfish skin, half a cucumber, 5g of garlic and Jiang Mo, Zhejiang vinegar and soy sauce 1 teaspoon, and a proper amount of sesame oil.

method of work

1. The jellyfish skin is soaked in clear water one day in advance, then rinsed, and the cucumber is shredded for later use.

2. Shred the jellyfish skin, put it in a pot for a while, remove it and soak it in cold water for later use.

3. Mix jellyfish silk and shredded cucumber with garlic, Jiang Mo, Zhejiang vinegar, soy sauce and sesame oil.

Practice editing

Practice 1

Food preparation

400g of jellyfish, 40g of soy sauce, 25g of vinegar, 5g of Jiang Mo and 3.5g of sesame oil.

Production step

1, take jellyfish skin, soak it in clear water for 4-8 hours, and then wash it off fully.

2, and then cut into filaments, washed with cold boiled water 1-2 times, squeezed the water in jellyfish silk as clean as possible and put it in a basin.

3. Add appropriate amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate to taste and mix well.

raw material

raw material

, ready to eat.

Practice 2

Food preparation

Jellyfish skin 200g carrot, cucumber and coriander 1 mustard oil 1 teaspoon sesame oil 1 teaspoon soy sauce 1 teaspoon balsamic vinegar 1 teaspoon salt and sugar.

Production step

1, put all seasonings into a small bowl and mix well to make sauce for later use.

2. Wash the jellyfish and shred them, blanch them quickly with hot water, and remove the ice water for later use.

3. Wash and shred carrots and cucumbers, and wash and shred coriander.

4. Put all the ingredients in a bowl, drizzle with sauce and mix well.

Practice 3

Food preparation

Chicken breast 1/2, jellyfish skin 4 2, cucumber 1 strip, carrot 1/4 cup, salt, sesame oil 1 tablespoon, sugar 1/2.

Cucumber mixed with jellyfish

Cucumber mixed with jellyfish

Tablespoon, pepper 1/2 strips, garlic paste 1/2 tablespoons.

Production step

1. Wash and soak the jellyfish skin, which must be repeated several times, and try to eat the salinity of the jellyfish skin. If it is not too salty after biting, you can pick it up and drain it (the water in the jellyfish skin can be twisted with the help of a cloth towel), cut the cucumber into sections, and cut the pepper into powder for later use;

2. Cook the chicken breast with water, scoop it up and let it cool, then draw it by hand for later use, grab the cucumber and carrot segments with a little salt to soften them, and then drain the salt water for later use;

3. Add sesame oil, sugar, pepper and mashed garlic to all the ingredients and mix well. You can eat it after it is tasted.

Practice 4

Food preparation

300g of jellyfish skin, 50g of shredded cucumber, 3g of mustard oil, 40g of vinegar, 3g of sesame oil and 3g of monosodium glutamate.

Production step

1. Wash and shred the stinger skin, soak for two days, and remove the salty taste;

2. Burn jellyfish silk with 50% to 60% hot water and remove it too cold;

3. Mix vinegar, sesame oil and monosodium glutamate into seasoning in a bowl;

4. Put the shredded cucumber on the plate first, then squeeze the jellyfish to dry the water and put it on the shredded cucumber, pour the seasoning and pour mustard oil.

Practice 5

Food preparation

Jellyfish head150g, shallot powder 25g, soy sauce15g, proper amount of sugar, monosodium glutamate 2g, sesame oil10g, and refined oil15g.

Production step

1. Choose jellyfish marinated every other year, wash off the sediment, soak it in clear water for 5-6 hours, then rinse off the sediment, cut it into small pieces along the jellyfish petals, and rinse it with sand filter water for several hours;

2. Put the chopped green onion in a small bowl, boil the refined oil in a pot, and rush into the chopped green onion bowl to make the chopped green onion smell, that is, onion oil;

3. Filter the jellyfish head to remove water, enlarge the bowl, inject boiling water at 80℃ for scalding, immediately drain the boiling water and add it while it is hot.

Mixed cold jellyfish

Mixed cold jellyfish

Mix soy sauce, sugar and monosodium glutamate well, then pour in sesame oil and onion oil and serve.

matters need attention

1. The aged jellyfish is tender and crisp, and the jellyfish skin was old and tough.

2. When the jellyfish head is scalded with boiling water, the water temperature should not be too high. The higher the water temperature, the greater the shrinkage of the jellyfish head and the more water it drains, and the texture becomes old and tough.

Practice 6

Ingredients: jellyfish, purple cabbage and cucumber.

Accessories: garlic, vinegar, soy sauce and sesame oil.

1. Soak jellyfish skin in cold water for one or two days, change the water two or three times, then wash it, cut it into shreds, scald it with hot water at about 80 degrees, and immediately take it out and squeeze it out.

2. Wash purple cabbage and cucumber and shred them separately.

3. Cut two small garlic into minced garlic, add one tablespoon of balsamic vinegar, one tablespoon of soy sauce, and mix a little more sesame oil into sauce.

4. Enlarge the shredded jellyfish, shredded purple cymbidium and shredded cucumber into a bowl, and pour the sauce into it and mix well. It's best to eat it in the refrigerator in summer, which tastes better. [ 1]

Tips:

1. When jellyfish silk is overheated, the water temperature should not be too high. The higher the water temperature, the more severe the jellyfish will shrink, the more water will be drained and the taste will become old and tough.

2. Because the jellyfish head is salty when it is bought, it is necessary to soak the salty taste with clear water in advance. When it is cold in the back, the amount of seasoning is adjusted according to the saltiness of jellyfish.