working methods
1. The jellyfish skin is soaked in clear water one day in advance, then rinsed, and the cucumber is shredded for later use.
2. Shred jellyfish skin, soak in a pot for a while, remove and soak in cold water for later use.
3. Mix jellyfish silk and shredded cucumber with garlic, Jiang Mo, Zhejiang vinegar, soy sauce and sesame oil.
Practice editing
Exercise 1
Food preparation
400g of jellyfish skin, 40g of soy sauce, 25g of vinegar, 5g of Jiang Mo and 3.5g of sesame oil.
Production steps
1. Take jellyfish skin, soak it in clear water for 4-8 hours, and then wash it off thoroughly.
2. Then cut into filaments, wash with cold boiled water 1-2 times, squeeze the water in jellyfish silk as clean as possible and put it into the basin.
3. Add some soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate to taste and mix well.
raw material
raw material
, you can eat.
Exercise 2
Food preparation
Jellyfish skin 200g carrot, cucumber and coriander 1 mustard oil 1 teaspoon sesame oil 1 teaspoon soy sauce 1 teaspoon balsamic vinegar 1 teaspoon salt and sugar.
Production steps
1. Put all the seasonings into a small bowl and stir well to make a sauce.
2. Wash jellyfish and shred them, blanch them quickly with hot water, and remove ice water for later use.
3. Wash carrots and cucumbers and shred coriander.
4. Put all the ingredients in a bowl, drizzle with sauce and mix well.
Exercise 3
Food preparation
Chicken breast 1/2, jellyfish skin 4 2, cucumber 1, carrot segment 1/4 cup, salt, sesame oil 1 spoon, sugar 1/2.
Cucumber mixed with jellyfish
Cucumber mixed with jellyfish
Tablespoon, 1/2 strips of pepper, 1/2 tablespoons of mashed garlic.
Production steps
1. Wash and soak jellyfish skin, be sure to repeat it several times and try to eat the salt of jellyfish skin. If the bite is not too salty, you can pick it up and drain it (the water in the jellyfish skin can be wrung out with a towel), cut the cucumber into sections, and cut the pepper into powder for later use;
2. Cook the chicken breast with water, scoop it up and let it cool, then draw it by hand for later use, grab a little salt from the cucumber and carrot segments to soften it, and then drain the salt water for later use;
3. Add sesame oil, sugar, pepper and garlic into all the materials and stir well. You can eat it after you taste it.
Exercise 4
Food preparation
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 steps
1. Wash stingrays, shred them, soak them for two days, and remove the salty taste;
2. jellyfish silk is scalded with 50% to 60% hot water and fished out under too cold;
3. Mix vinegar, sesame oil and monosodium glutamate into seasoning in a bowl;
4. First put the shredded cucumber on the plate, then squeeze the jellyfish to dry the water and put it on the shredded cucumber, sprinkle with seasoning and mustard oil.
Exercise 5
Food preparation
Jellyfish head 150g, leek powder 25g, soy sauce 15g, proper amount of sugar, monosodium glutamate 2g, sesame oil 10g, and refined oil 15g.
Production steps
1. Select jellyfish marinated every other year, wash off the sediment, soak it in clear water for 5-6 hours, then wash off the sediment, cut it into small pieces along the jellyfish petals, and rinse it with sand filter water for several hours;
2. Put the chopped green onion into a small bowl, boil the refined oil with a pot, and rush into the chopped green onion bowl to make the chopped green onion smell, that is, chopped green onion oil;
3. Filter the jellyfish head to remove water, enlarge the bowl, inject boiling water at 80℃, immediately drain the boiling water and add it while it is hot.
Mixed cold water mother
Mixed cold water mother
Mix soy sauce, sugar and monosodium glutamate well, then pour in sesame oil and scallion oil and serve.
Matters needing attention
1. The aged jellyfish skin is tender and brittle, while the jellyfish skin is old and hard.
2. When scalding jellyfish with boiling water, the water temperature should not be too high. The higher the water temperature, the bigger the jellyfish head shrinks, the more it drains, and the texture becomes old and tough.
Exercise 6
Ingredients: jellyfish, purple cabbage, cucumber.
Accessories: garlic, vinegar, soy sauce, sesame oil.
1. Soak jellyfish skin in cold water for one or two days, change the water for two or three times, then wash it, cut it into shreds, scald it with hot water of about 80 degrees, and immediately take it out and squeeze it dry.
2. Wash purple cabbage and cucumber and shred them separately.
3. Cut two small garlic into minced garlic, add one tablespoon of balsamic vinegar, one tablespoon of soy sauce, and mix a little more sesame oil to make a sauce.
4. Enlarge jellyfish silk, shredded purple orchid and shredded cucumber into a bowl, and pour the sauce into it and mix well. It's best to eat in the refrigerator in summer, which tastes better. [ 1]
Tips:
1. When jellyfish silk is overheated, the water temperature should not be too high. The higher the water temperature, the more the jellyfish will shrink, the more water will be discharged, and the taste will become old and tough.
2. Because the jellyfish head is salty, you should soak it in water in advance. When it is cold in the back, adjust the amount of seasoning according to the salinity of jellyfish.