Dried egg mixed with jellyfish seasoning: dried egg 1 50g, jellyfish silk 200g, salt 2g, white sugar 8g, spicy beef sauce10g, sweet vinegar 9mL, garlic 5g. Cooking process:1. Soak jellyfish skin in warm water. 2. Soak jellyfish skin in warm water. 3. Slice dried eggs. 4. Pick up jellyfish skin and drain water. 5. Put dried eggs on the plate. 6. Chop garlic and put them in a container. 7. Add white sugar and salt. 9. Add sweet vinegar and mix well to make sauce 10. Pour the sauce on the plate.
If the appearance is uneven, the color is uneven, and the smell of the fleshy stratum is serious, it is rotten and cannot be taken. 2, jellyfish skin bubble is the main process, lane is bad, you can't store its crisp and tender characteristics. A better way is: after buying jellyfish skin, soak it in cold water for several times to remove fine sand, then cut it into silk (or strips) and blanch it with hot water at 70℃. Let people soak in cold water for another 3 days (the fish tank should be continuously changed in the middle to prevent rotting). At this time, the jellyfish skin has fully swelled and is crisp, and it can be mixed with cold dishes and hot. When taking cold jellyfish, you should put vinegar and other materials before eating, otherwise it will make the jellyfish skin'' run away''.