Jellyfish head in cold sauce

Jellyfish head in cold sauce

Introduction:

"My parents like to eat jellyfish, especially the head jellyfish. I remember we just came back from Xiamen. At that time, jellyfish head was very cheap, only 50 cents a kilo. My mother said it was cheaper than salty melon! So when mom bought it, it was a big jar! But our family's dining table, often appears a large plate of cold jellyfish head. Now this jellyfish is so expensive! It's not a festival, it's not a guest, it's not going to eat it. It's too expensive, after all. "

Production steps:

Step 1: prepare the jellyfish head in advance, soak it in water for one night and change the water several times

Step 2: cut into filaments and wash.

Step 3: add Taomi blue and drain

Step 4: put the jellyfish into a big bowl, add oil, sesame oil and chicken essence.

Step 5: add pepper, scallion, stir well,

Step 6: install the plate

Materials required:

Jellyfish head: 400g

Oil: right amount

Sesame oil: appropriate amount

Scallion: right amount

Chicken essence: appropriate amount

Pepper: right amount

Note: 1. If the dip is too light, add some salt. 2. It's better to pour the scallion with hot oil and then stir it. It will be fragrant.

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: salty and fresh