Crisp and delicious, unique flavor.
The main materials used are: 250 grams of duck intestines, 3 grams each of green onions, ginger and garlic, 30 grams of cilantro stalks, 150 grams of jellyfish, 2 grams of green and red pepper, salt, monosodium glutamate (MSG), cooking wine, soy sauce, sugar, sesame oil, water starch in moderation.
Production process: (1) first from the market to buy back the jellyfish head with water to soak, remove the salt. Subsequently sliced into thick and thin slices of uniform thickness to ensure that it is evenly heated, consistent maturity and texture. (2) Fill a pot with water and bring to a boil, add green onion, ginger, cooking wine and duck intestines and bring to a boil, then pour in the jellyfish and scald for three seconds, then remove all the jellyfish from the pot. Can not be blanched too long or lose the crispness of the ingredients, this step is very critical. (3) pan dripping oil, pour onions, ginger and garlic sautéed flavor, down into the cilantro stalks green and red pepper shreds, stir-fry raw over high heat, stir-fry over high heat in order to make the cilantro stalks hard, not soft pedal, affecting the sensory experience. (4) pot continue to put duck intestines, jellyfish head, high heat and stir fry evenly, pour into the cooking wine fragrance to fishy, fresh pumping flavor, salt, monosodium glutamate, white pepper, sugar seasoning stir fry evenly, pour into the appropriate amount of water starch thickening, you can put out of the pot. (5) Plate decoration, I hope you can enjoy this work, we will see you next issue.
Two: Mushroom fried jellyfish threads
crisp and fragrant, appetizing rice.
The main materials used are: 250 grams of jellyfish, 200 grams of almond mushrooms, 50 grams of leeks, 50 grams of leeks, onion, ginger and garlic 3 each, dry chili, 30 grams of carrots, salt, chicken broth, cooking wine, soy sauce, sugar, cornstarch, appropriate amount of
Production process: (1) first of all, the almond mushrooms are cut into evenly sized strips, will be jellyfish with 90 degrees of water, hot! Ten seconds, fish out, drain, standby. (2) Wash the pot, pour in half a pot of oil, oil temperature to 60% hot, into the apricot mushrooms strips, deep frying the surface of the golden brown, then fish out, oil control and spare. (3) leave a little oil in the pan, add onion, ginger and garlic, dry chili pepper stir fry flavor, then put the almond mushrooms, leeks, leeks, carrots stir fry for a while, pour into the soy sauce appropriate amount of seasoning, soy sauce needs to be in the role of the heat in the pot, in order to stimulate its maximum fresh flavor. Salt, chicken essence, sugar stir-fry evenly, then pour in the jellyfish threads stir-fry can be out of the pan. The key point of this dish is to stir-fry vegetables need to be the whole high heat, to ensure that the leeks leeks cooked through but not soft collapse, jellyfish fried not water for the best. But obviously I have to shoot this dish while frying, so the frying is not very ideal, soft and water, I'm sorry, but as long as you know how to operate on it. (4) Plate decoration, I hope you can enjoy this work, we will see you next issue
Three: cold mixed jellyfish
Sweet and sour appetizer, crunchy texture.
The main materials used are: 10 grams of cilantro, 10 grams of green and red pepper, 50 grams of Thai sweet chili sauce, 50 grams of pickled plum sauce, 200 grams of garlic, 400 grams of sugar, 100 grams of soy sauce, 5 grams of mustard, 400 grams of rice vinegar
Making process: (1) first of all, the green and red pepper julienned, the cilantro cut into sections, the garlic chopped into mince. (2) ingredients ready we to mix the sauce: A material: 2 spoons of sour plum sauce, 2 spoons of Thai sweet chili sauce, 1 spoon of rice vinegar, 2 spoons of sugar. Mix well. Next, mix B: 2 spoons of minced garlic, 1 spoon of sugar, 1 spoon of soy sauce, 2 spoons of rice vinegar, a little mustard. (3) Soak the jellyfish in water to remove the salt, then drain and pour into a bowl, mix in 2 tablespoons of Ingredient B sauce and stir well, then mix in 2 tablespoons of Ingredient A sauce and stir well. Finally, add green and red pepper, cilantro and stir well. (4) Plate decoration, I hope you can enjoy this work, we will see you next time.
Four: Signature Pickled Jellyfish
Sweet and sour with spicy, crunchy and delicious.
The detailed recipe has 250 grams of jellyfish, 45 grams of aged vinegar, 90 grams of white vinegar, 15 grams of soy sauce, 70 grams of soy sauce, 15 grams of spicy fresh dew, 50 grams of oyster sauce, 10 grams of ketchup, 135 grams of sugar, 5 grams of monosodium glutamate (MSG), 20 grams of onion, 5 grams of millet chili, 10 grams of garlic, 7 grams of ginger, 5 grams of cilantro, and 30 grams of chili oil.
Production process: (1) first of all, just bought back from the market jellyfish, soaked in water for six hours, stirring every two hours in the middle of the water change once, to remove the salt in the jellyfish. Jellyfish can be eaten without blanching, some people do not feel comfortable is also an option to blanch, but to boiling water in a pot, scalding three to five seconds can be fished out, scalding too long will be prone to serious shrinkage, followed by chewing, five seconds or so crunchy just good. (2) the onion, millet chili diced, garlic, ginger sliced, cilantro cut section standby.
(3) take a clean container, pour aged vinegar, white vinegar, oyster sauce, soy sauce, soy sauce, spicy fresh dew, ketchup, sugar, monosodium glutamate add together and mix well, and sugar melting. Pour in the soaked jellyfish, stir well, then add ginger, garlic, chili pepper, onion, cilantro, chili oil, stir well, cover and marinate in the refrigerator for six hours, ready to serve. (4) Plate and decorate, I hope you will enjoy this work, we will see you in the next issue.
Five: Spicy Shredded Jelly Fish
Spicy and crunchy, appetizing and tasty.
The detailed recipe is: 40 grams of garlic, 20 grams of green bell pepper, 20 grams of red bell pepper, 45 grams of spicy fresh dew, 40 grams of balsamic vinegar, 70 grams of rice vinegar. Sugar 160 grams, 80 grams of soy sauce, 4 grams of green mustard, 10 grams of cilantro, jellyfish 500 grams
Production process: (1) first of all, green and red bell peppers, garlic, cilantro, respectively, chopped into small grains, directly chopped does not change the flavor, easy to save (2) followed by the sauce we come to the deployment of the sauce, which is the gazpacho's secret weapon, the chef is usually not willing to disclose too much. Take a glass container, pour soy sauce, green mustard, first green mustard stirred, then add sugar, stirring for a while, here certainly some people will say too sweet, do it out in fact will not, the spicy mustard, as well as vinegar acidity will inhibit the sweetness of sugar! (3) then continue to add spicy fresh dew, balsamic vinegar, rice vinegar, minced garlic, green and red peppers, chopped cilantro cold until the sugar melted.
(4) Fill a pot with water and bring to a boil, then turn off the heat. When the water temperature drops to 90 degrees, pour in the jellyfish and blanch for ten seconds. The jellyfish need to be soaked in advance to remove the salt. Of course, jellyfish can be eaten without blanching. Personally, I think it tastes better after blanching and is more crispy. (5) Pour the blanched jellyfish into the sauce, stir well, cover and refrigerate for four hours. Ready to serve. (6) After four hours, plate and decorate.