Jellyfish skin with scallion and silver thread

Jellyfish skin with scallion and silver thread

Introduction:

"Like ~ salt onion or oil onion!? Suppose that salt onion is 80% spicy, while oil onion is 90% sweet and spicy. The simplest difference is that "salt scallion" is poured with hot oil to make it fragrant, and "oil scallion" is slowly fried over low heat. Choose one you like to eat: P "

Production steps:

Step 1: onion sauce 1 "oil onion method": heat 2 tbsp of oil in the pot, add chopped green onion (+ salt, pepper) and stir fry until fragrant. During heating, lift the pot away from the fire at any time to avoid overheating and blackening. (green onion has turned sweet)

Step 2: scallion sauce 2 "salt scallion method": add salt and pepper to scallion powder, heat 2 tbsp oil and pour on. (the temperature is lower than that of the previous item, but still spicy)

Step 3: after washing jellyfish, soak in cold boiled water and change water (2 ~ 3 times) to remove salt

Step 4: peel and shred the radish, add a little salt & sugar and marinate it

Step 5: bring the water to a boil (or boil half a pot of water), place the jellyfish on the filter net, pour it with boiling water, and then soak it in ice water for cooling

Step 6: squeeze and dry the shredded radish, rinse and drain & put the shredded jellyfish on a plate, add the onion sauce, vinegar and sesame oil and mix well.

Materials required:

Jellyfish skin: 200g

Radish: 1 / 2

Salt: hold one finger

Sugar: 1 / 4 tsp

White vinegar: a little

Sesame oil: 1 tsp

Scallion: 1 (chopped)

Pepper: right amount

Oil: 2 tbsp

Note: because of heating (higher temperature), shallot has been cooked from spicy to sweet. Jellyfish skin is almost preserved in salt. Always change the water to reduce the saltiness before eating. It can be sterilized without overheating by pouring boiling water instead of Sichuan hot water.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: fish flavor