Mixed jellyfish is a delicacy, the main ingredients are jellyfish, cucumber.

Mixed jellyfish how to do the most nutritious

Mixed jellyfish practice a

1, jellyfish in water for 1 hour.

2, in a small bowl will be chili sauce seasoning mix.

3: Remove jellyfish from water for 5 minutes.

4: Remove and drain.

5: In a separate bowl, toss the jellyfish with the cucumber, then add the ginger and garlic.

6: Transfer to a favorite bowl.

7, drizzled with chili sauce, sprinkled with the appropriate amount of cilantro that is ready.

Mixed jellyfish practice two

1, jellyfish skin or jellyfish head soaked in water for a few hours to remove some of the salt, with a knife into thin slices.

2, with 70 degrees Celsius of hot water quickly blanched, fish out and spare. The vinegar is mixed with sugar to make a sweet and sour sauce.

3, cabbage core to remove the leaves, cut the vegetable gang into thin strips, sprinkle a little salt marinade for 10 minutes, control the water of cabbage strips.

4, cabbage strips and jellyfish slices into a clean container, poured into the sweet and sour sauce, mix well.

Mixed jellyfish practice three

1, jellyfish soaked in advance until no salt flavor.

2. Wash the bitter melon and remove the pith and slice, and slice the red pepper.

3, the pot of boiling water into the bitter melon blanching cool.

4, turn off the heat and then blanch the jellyfish head to cool.

5, put the ingredients into a bowl and add salt and sugar evenly.

6, add soy sauce.

7, add balsamic vinegar and mix well.

8: Heat sesame oil in a wok, add garlic and fry.

9, then pour the garlic oil into the bowl.

10, once again mix well and can be served.

Mixed jellyfish how to do nutrition will be lost

Jellyfish frying water, the temperature of the water should not be too high, otherwise the nutrition of jellyfish will be lost.

The treatment of jellyfish ingredients

The jellyfish skin on the market is a salted seafood, which is contaminated with a large number of salinophilic bacteria during the production process, and must be soaked in vinegar for more than 30 minutes in order to kill them. If it is bagged ready to eat soak an hour on it. If not, we need to soak longer, usually a day's time. Then rinse repeatedly with water to remove the salt, a blanch in boiling water, immediately fishing in cool water, natural restoration of more than six hours, shredded slices can be.

Salted jellyfish soaking is very important, soaking degree directly affects the taste. When soaking should be jellyfish with cold water to wash, remove sediment, especially the jellyfish head of the folds of a lot of sediment, to wash a few times. Then soak in cold water for 2-3 days to get rid of the bitter and salty taste of salt and alum. Be careful to change the water every day to prevent rotting.

Soaked hibiscus skin to taste not astringent not salty prevail. If you don't have any shredded hibiscus, you can cut it into two-centimeter-wide, five-centimeter-long shreds, and then put it into clean water to wash it.

The jellyfish has been fully soaked into silk or (block) with 70 ℃ water over a little to increase the crispness of the jellyfish, but the hot water over the time should not be too long, after the best immediately into the cold water to cool, so that the jellyfish is not only fully hair, and crisp and tender, cold can not be lost in its original flavor.