Jellyfish with osmanthus

Sweet scented osmanthus jellyfish method:

Raw materials for making osmanthus jellyfish

Jellyfish skin 250 grams.

Ingredients for making osmanthus jellyfish:

Sweet scented osmanthus paste 15g, sugar 75g, vinegar 20g, sesame oil 25g.

Processing steps of Osmanthus jellyfish:

1. Wash the jellyfish skin in clean water, brush away the sediment, cut it into 3-inch long and 1-inch wide rectangular blocks, then fold it in half to become 1-inch-5-minute long rectangular blocks. On the stacked blocks, vertically cut one knife every 2-minute width, leaving 2-minute distance at the top, so as to cut four knives in succession to form a Bergamot shape.

2. Pour clear water into the pot, bring to a boil over high heat, put the jellyfish into the pot, take it out, soak it in salty water for 1 hour, cool it in clear water, decant the water, put it in the basin neatly, add osmanthus sauce, sugar, vinegar, sesame oil, marinate it for 24 hours or so, then you can eat it.

Jellyfish with osmanthus

practice

1. Wash the jellyfish skin in clean water, brush away the sediment, cut it into 3-inch long and 1-inch wide rectangular blocks, then fold it in half to become 1-inch-5-minute long rectangular blocks. On the stacked blocks, vertically cut one knife every 2-minute width, leaving 2-minute distance at the top, so as to cut four knives in succession to form a Bergamot shape.

2. Pour clear water into the pot, bring to a boil over high heat, put the jellyfish into the pot, take it out, soak it in salty water for 1 hour, cool it in clear water, decant the water, put it in the basin neatly, add osmanthus sauce, sugar, vinegar, sesame oil, marinate it for 24 hours or so, then you can eat it.

Longitude: 104.06573486

Latitude: 30.65946198