Shredded jellyfish in red oil

Shredded jellyfish in red oil

Introduction:

"A few days ago, I made a fresh and classic sirloin with jellyfish. Today, I'll have another heavy taste. The ingredients I use are still some self-made magic weapons that I often use to mix cold dishes - soy sauce cooked with large ingredients + self-made Sichuan Red Oil + oil splashed hot pepper made of pengpeng family's favorite super delicious chili noodles (the only bad thing is that the chili noodles are not as thin as we usually buy in the market, so the finished product will look black and dregs in the end Yes, in fact, it's hot pepper noodles. It's not a paste.) the combination of these three dishes, whether it's vegetable or meat salad, is very delicious ~ "

Production steps:

Step 1: prepare materials. Soak jellyfish in water overnight and rinse until salty. Soak in rice vinegar for 2 hours to remove the fishy smell.

Step 2: add 1 / 2 teaspoon of soy sauce into the shredded jellyfish

Step 3: pour in 2 tbsp of red oil

Step 4: pour 1 teaspoon of ninghuafu vinegar

Step 5: add 1 teaspoon of spicy oil and mix well. (homemade spicy oil: stir fry the large ingredients with proper amount of oil over low heat until yellowish. Pour in half of the oil and mix with the chili noodles. Continue to heat the remaining half of the oil over low heat until the large ingredients turn brown, and then pour into the chili oil.)

Materials required:

Shuifa jellyfish: 200g

Homemade Sichuan style red oil: 2 teaspoons

Soy sauce: 1 / 2 spoon

Ninghuafu vinegar: 1 teaspoon

Spicy oil: 1 teaspoon

Note: jellyfish itself has salty, soy sauce, vinegar also have salty, so do not need to add salt Oh ~ jellyfish to wash until there is no salty, otherwise the finished product will be very salty Oh~

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: hot and sour