Fried jellyfish

Fried jellyfish method:

Raw materials for fried jellyfish:

Jellyfish blood 700g, scallion 45g, rice wine 6.5g, sugar 125g, soy sauce 25g, vinegar 40g, water chestnut 45g), sesame oil 6.5g.

Processing steps of fried jellyfish:

1. Cut the jellyfish into pieces and soak it in cold water for about one day to remove the salty taste. Take it out and press dry.

2. Heat up the pig oil pan with high heat, put the stung blood into the pan, pull it out, and filter out the oil.

3. Mix the yellow rice wine, sugar, vinegar and sauce, pour them into the hot pot, and then pour the jellyfish into the hot pot for stir frying. Immediately add water chestnut powder and scallion for stir frying, pour sesame oil on them, and turn the pot over.

The characteristics of fried jellyfish are as follows

It is brown, crisp and tender. It is one of the seasonal dishes in spring and autumn.

Fried jellyfish

Fried jellyfish blood is a common dish which is difficult to make. The main raw materials are jellyfish blood (700g), scallion (45g), yellow rice wine (6.5g), etc.

essential information

Fried jellyfish

Fujian Cuisine

[taste characteristics] it is brown, crisp and tender. It is one of the seasonal dishes in spring and autumn. (Fujian Cuisine)

Raw materials

Jellyfish blood (700g), scallion (45g), yellow rice wine (6.5g), white sugar (125g), soy sauce (25g), vinegar (40g), water chestnut (45g), sesame oil (6.5g)

Production process

1、 Cut the jellyfish into pieces and soak it in cold water for about one day to remove the saltiness. Take it out and press dry. 2、 Heat up the pig oil pan with high heat. Put the stung blood into the pan, pull it out, and filter out the oil. 3、 Mix the yellow rice wine, sugar, vinegar and sauce, pour them into the hot pot, then stir fry the jellyfish. Add water chestnut powder and scallion, pour sesame oil, turn over the pot

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