method of work
1, the jellyfish skin is shredded and soaked until it swells, and the salty taste of seawater is removed. After scalding jellyfish with hot water, immediately rinse with cold water.
Keep it crispy.
2. Take out the jellyfish, drain the water, put it in a basin, add garlic juice, sugar, vinegar and salt and mix well.
3, pour a little sesame oil on the table when loading. In addition, add a little vinegar, garlic juice and chicken essence to the hot sauce and transfer it to a small dish. Dip it in.
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 to serve.
Jellyfish skin 200g carrot, half cucumber and half coriander 1 mustard oil 1 teaspoon.
Sesame oil 1 tsp soy sauce 1 tsp balsamic vinegar 1 tsp 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.
Chicken breast 1/2, jellyfish skin 4 2, cucumber 1 strip, carrot slices 1/4 cups, and salt.
Sesame oil 1 tbsp, sugar 1/2 tbsp, pepper 1/2 tbsp, garlic paste 1/2 tbsp.
Production step
1. Wash and soak the jellyfish skin, which must be repeated several times, and try the salinity of the jellyfish skin. If it is bitten, it will not be too salty.
You can pick it up and drain it, cut the cucumber into sections, and cut the pepper into powder for use;
2. Cook the chicken breast with water, scoop it up and let it cool, then draw it by hand for later use, and grab the cucumber and carrot segments with a little salt.
So that it can be softened, and then the brine is drained 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.
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.