Cold jellyfish

Cold jellyfish

Introduction:

"Jellyfish contains a variety of nutrients that the human body needs. Its fat content is very low. Eating jellyfish often can not only clear the intestines and stomach, but also protect our health. A plate of crisp and refreshing jellyfish is not only simple to make, delicious, but also nutritious. It has become a delicacy at the banquet

Production steps:

Step 1: treatment of jellyfish: wash the jellyfish first, then soak it in clean water (I soaked for a day), and change the water several times during the process.

Step 2: then cut into silk.

Step 3: add water to heat the pot (don't boil, 60% or 70% heat is enough), put the cut jellyfish into the pot, and when you see the jellyfish shrink, take it out immediately. Time should not be too long, otherwise it will not be brittle.

Step 4: put in the cold boiled water prepared in advance and cool it repeatedly. When eating, take it out to control the water content, add your favorite vegetables and adjust the flavor.

Step 5: if you can't finish the jellyfish at one time, you can put it in a large container, and then add cold boiled water to the container to store it. Now the weather I put in the fence basket outside the kitchen window, you can also put it in the refrigerator. Either way, it's very convenient to eat. ----The processed jellyfish tastes delicious, crisp and refreshing, and has no astringency. ----

Step 6: cold jellyfish: cut cabbage heart and carrot into shreds and parsley into sections.

Step 7: add water to boil in the pot, add shredded carrots, add appropriate amount of salt, blanch the water, and then put it into cold water.

Step 8: put all the ingredients on a large plate for easy mixing.

Step 9: add seasoning to your taste. Add some sesame oil.

Step 10: add appropriate amount of weidamei soy sauce.

Step 11: add appropriate amount of apple vinegar and salt, stir well, and then eat.

Materials required:

Jellyfish: moderate

Cabbage heart: right amount

Shredded carrot: right amount

Coriander: moderate

Salt: right amount

Weidamei soy sauce: right amount

Sesame oil: appropriate amount

Apple vinegar: right amount

Precautions: 1, soak jellyfish skin cold water to be prepared in advance, because the jellyfish skin blanching time is relatively short, jellyfish skin a contraction immediately fished out into the prepared cold water, very convenient. 2. The blanching time of jellyfish skin should not be too long. If it shrinks a little, it will be fished out immediately, otherwise it will be old. 3. When putting vinegar into jellyfish, it is to keep the freshness of jellyfish, otherwise it is easy to "lose flavor". 4. Don't marinate jellyfish with sugar, or you can't keep them for a long time. 5. When fishing out the jellyfish, we must control the water content, so as to taste refreshing. 6. According to personal taste, the cabbage heart can be replaced with shredded lettuce and cucumber.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh