The jellyfish is usually divided into jellyfish head and jellyfish skin for sale, which jellyfish head is a little more expensive, we Zhoushan here wholesale price of 50 yuan a catty, jellyfish skin wholesale price of 30 yuan a catty, in the market is estimated to buy each catty and add about 15 yuan.
1, soaking: jellyfish in preparation for consumption before soaking in cold water, about 10 hours of time, during which you can use your hands to scrub a few times, the top of the adherence of fine sand and salt scrub off. After the jellyfish are soaked, they are taken out and rinsed, ready to be sliced or shredded. Jellyfish heads are usually sliced with a knife into jellyfish slices, while jellyfish skins are usually cut into thin julienne strips.
2. Blanch: Put the sliced or shredded jellyfish into a pot of boiling water and blanch them quickly for about 10 seconds, then immediately remove them from the pot and put them into cold water to soak until they are completely cooled. Remember to blanch for no more than 10 seconds, and keep the water in the pot on high and in sufficient quantity.
3, seasoning: the completely cooled jellyfish slices or shreds fished out and squeezed out all the water, and then put into a plate can be prepared for cold. The easiest way for us Zhoushan people to do this is to pour good quality soy sauce over it and just mix it well to make it tastier, or you can mix it with shredded cucumber, shredded lettuce or blanched enoki mushrooms, and if you like to eat spicy flavors, you can put in the right amount of chili oil to mix it up.
In fact, in addition to the above mentioned methods of seasoning, cold jellyfish seasoning can be a variety of methods --
1, jellyfish with soy sauce, sugar and monosodium glutamate (MSG), and then drizzled with a little sesame oil and sprinkled with chopped green onions, and then finally poured hot oil on the chopped green onions and mixing can be.
2, with vinegar, soy sauce, salt, chicken essence, mustard oil and sugar into a sauce, and then pour the sauce on the jellyfish and mix well.
3, with the appropriate amount of garlic paste, salt, vinegar, sugar and a little sesame oil, with jellyfish can be mixed well.
4. 30ml of Lee Kum Kee Premium Soy Sauce, 10ml of Lee Kum Kee Pure Sesame Oil, 20ml of vinegar, and salt are added to make a flavorful sauce, and then pour it on the jellyfish and mix well.