Crispy jellyfish skin today, I introduced this kind of seafood to my friends. It is crispy and refreshing jellyfish skin, also known as white skin noodles, which is a kind of octopus, mainly produced in the southeast coastal areas of China. Especially in August and September every year, pieces of jellyfish skin float on the sea, which is magnificent. Jellyfish skin is rich in protein, and the essential amino acids in the human body are also very colorful; Vitamin types usually contain a lot of B vitamins, especially vitamin b2 and niacin. In addition, it also contains a lot of nutrients such as calcium, iodine, phosphorus and iron. The jellyfish that everyone drinks is instant jellyfish after production and processing, which is more convenient to eat. The most common way to eat it is to mix it with cucumber to make delicious cold dishes.
Production process 1, all kinds of ready-to-eat jellyfish in the market generally have a lot of salt alum water. Throw away the salt alum water of packaged ready-to-eat jellyfish and drain the water to get about 300 grams of net jellyfish skin. Wash the jellyfish skin and soak it in the kitchen sink for at least 4 hours. In the middle, you can change the cold water to 1-2 times to remove excess salt. Boil a pot of boiling water, air it to 80 degrees, clean and filter the soaked jellyfish skin again, put it in a clean pot of cold dishes, and blanch it with boiling water for 30 seconds, so it will be much safer and healthier to eat. Then change the cold boiled water to make the jellyfish skin too cold, and then pick it up and filter it.
2. Put the jellyfish skin into a cold dish mixing basin, clean 2 cucumbers, break them into slices and put them in; 3 cloves of garlic are cut into powder; Xianglai 1 tree, cleaned, cut into 1cm long sections, and put them together with garlic. First, add compound shallot15g and sesame oil 5g, and mix well, which can avoid the leakage of cucumber to the maximum extent and make it crispy.
3. Then add 2 grams of chicken essence powder, 3 grams of white sugar, 5 grams of oil consumption, 20 grams of aromatic white vinegar and 20 grams of delicious fresh soy sauce, and mix well. This cold jellyfish is finished, put it in a round concave plate, and you can serve it.
FREQUENTLY ASKED QUESTIONS
1, there is a small key point to pay attention to when making this cold jellyfish: don't add chicken essence when seasoning. Because monosodium glutamate is acidic, after adding aromatic white vinegar, chicken essence can't be dissolved at all, and it may not have the corresponding refreshing effect. If you don't add chicken essence, what should you use to refresh it? Can be replaced by chicken essence powder, oil consumption to refresh, the actual effect is more skillful.
2. When making cold dishes, you need to pay attention to the order in which all kinds of condiments are put: first, you should add oil-soluble condiments, so that a protective layer is formed on the surface of the cucumber to avoid the leakage of the cucumber, and the dishes mixed with cold dishes like that are especially crunchy. Then add solid seasoning, and then add liquid seasoning. If you like spicy food, you can add a certain amount of oil chili pepper.