Cold jellyfish(liang ban hai zhe )

Method of cold jellyfish

Raw materials for making jelly fish

300 grams of jellyfish skin, 50 grams of cucumber silk, 3 grams of mustard oil, 40 grams of vinegar, 3 grams of sesame oil, 3 grams of monosodium glutamate.

Processing steps of cold jellyfish:

1. Wash and shred the jellyfish skin, soak it for two days, and remove the saltiness. Scald the jellyfish with 50% or 60% hot water and remove it to cool. Put vinegar, sesame oil and monosodium glutamate in a bowl to make seasoning.

2. Put the shredded cucumber on the plate first, then squeeze the jellyfish to dry, put the water on the shredded cucumber, pour the seasoning, and drizzle with mustard oil.

Cold jellyfish

Jellyfish is a cool summer dish. Jellyfish cold, crisp and tough, cool and refreshing, is commonly used with wine dishes. Put all seasonings into a small bowl and mix well to make a sauce. Wash and shred the jellyfish. Blanch it in hot water. Remove the ice water and set aside. Wash and shred carrot and cucumber, wash and shred coriander. Put all the ingredients in a bowl, drizzle with the sauce and mix well.

Introduction to dishes

Home style practice of cold jellyfish

[materials]

300 grams of jellyfish skin, half root of cucumber, 5 grams of minced garlic and ginger, 1 teaspoon of Zhejiang vinegar and soy sauce, proper amount of sesame oil

[practice]

1. Soak jellyfish skin in clean water one day in advance and rinse it. Cut cucumber into slices for standby.

2. Shred the jellyfish skin, blanch it in a pot for a while, remove and soak in cold water for standby.

3. Mix shredded jellyfish and cucumber with minced garlic, ginger, Zhejiang vinegar, soy sauce and sesame oil.

practice

Practice 1

Food preparation

Water hair jellyfish head 400 grams, 40 grams of soy sauce, vinegar 25 grams, ginger 5 grams, sesame oil 3.5 grams.

Production steps

1. Take jellyfish skin, soak in water for 4-8 hours, and then wash thoroughly

2. Then cut into filaments, wash 1-2 times with cold boiled water, squeeze the water of jellyfish filaments as clean as possible, and put them in the basin

3. Add proper amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate to taste, mix well and serve.

Practice 2

Food preparation

Jellyfish skin 200g carrot Half Root cucumber Half Root coriander 1 with mustard oil 1 teaspoon sesame oil 1 teaspoon soy sauce 1 teaspoon vinegar 1 teaspoon salt right amount sugar right amount

Production steps

1. Put all seasonings into a small bowl and mix well to make a sauce.

2. Wash and shred the jellyfish. Blanch it in hot water. Remove the ice water and set aside.

3. Wash and shred carrot and cucumber, wash and shred coriander.

4. Put all the ingredients in a bowl, drizzle with the sauce and mix well.

Practice 3

Food preparation

Chicken breast 1 / 2, jellyfish skin 4 liang, cucumber 1, carrot 1 / 4 cup, salt amount, sesame oil 1 tbsp, sugar 1 / 2 tbsp, pepper 1 / 2 tbsp, garlic 1 / 2 tbsp.

Production steps

1. Wash and soak the jellyfish skin, repeat several times, and try to eat the saltiness of the jellyfish skin. If you don't feel too salty after biting, you can pick up the jellyfish skin and drain it (the water of the jellyfish skin can be twisted dry with the help of cloth towel), cut the cucumbers into sections, and cut the chili peppers for standby;

2. Cook chicken breast with water, take it up and wait for it to cool, then use hand drawing to set it aside, grab cucumber and carrot sections with a little salt to soften them, and then drain the salt water out of the water to set it aside;

3. Mix all the ingredients with sesame oil, sugar, pepper and mashed garlic until they are tasted.

Practice 4

Food preparation

300 grams of jellyfish skin, 50 grams of cucumber silk, 3 grams of mustard oil, 40 grams of vinegar, 3 grams of sesame oil, 3 grams of monosodium glutamate. Production steps

1. Wash and shred the jellyfish skin, soak it for two days, and remove the saltiness;

2. Scald the jellyfish with 50% or 60% hot water and remove it to cool;

3. Mix vinegar, sesame oil and monosodium glutamate into seasoning in a bowl;

4. Put the shredded cucumber on the plate first, then squeeze the jellyfish to dry, put the water on the shredded cucumber, pour the seasoning, and drizzle with mustard oil.

Practice 5

Food preparation

150 grams of jellyfish head, 25 grams of shallot powder, 15 grams of soy sauce, appropriate amount of sugar, 2 grams of monosodium glutamate, 10 grams of sesame oil, 15 grams of refined oil.

Production steps

1. Select the jellyfish head pickled every other year, wash away the sediment, soak it in clean water for 5-6 hours, then wash away the sediment, cut it into small pieces along the jellyfish petals, and wash it with sand filter water for several hours;

2. Put the scallion powder in a small bowl, heat the refined oil in the pot, and rush it into the scallion powder bowl to make the scallion powder send out fragrance;

3. Remove the water from the jellyfish head, enlarge the bowl, add boiling water at 80 ℃ for a while, drain the boiling water immediately, add soy sauce, sugar and monosodium glutamate while it is hot, mix well, then pour sesame oil and onion oil into the plate.

matters needing attention

1. The texture of old jellyfish is tender and crisp, while the skin of old jellyfish is tough.

2. When the jellyfish head is scalded with boiling water, the water temperature should not be too high. The higher the water temperature is, the larger the jellyfish head shrinks, the more drainage, and the texture becomes old and tough.

Practice 6

Ingredients: jellyfish head, purple cabbage, cucumber

Accessories: garlic, vinegar, soy sauce, sesame oil

1. Soak jellyfish skin in cold water for one or two days, change the water for two or three times, then wash it, cut it into shreds, scald it with about 80 ℃ hot water, and immediately take out and squeeze out the water for standby.

2. Wash the purple cabbage and cucumber and shred them separately.

3. Cut two garlic into minced garlic, add 1 tbsp vinegar, 1 tbsp soy sauce, a little more sesame oil to make sauce

4. Put shredded jellyfish skin, purple sweet orchid and cucumber into a large bowl, and mix the sauce well. It's better to refrigerate in summer for better taste.

Tips:

1. When the jellyfish is too hot, the water temperature should not be too high. The higher the water temperature, the more severe the jellyfish shrinkage, drainage, and taste will become old and tough.

2. Because the jellyfish head is salty when it is bought, it should be soaked with water in advance. When the back is cold, the amount of seasoning is adjusted according to the saltiness of the jellyfish.

nutritive value

Jellyfish is rich in nutrition, according to the determination: every 100 grams of jellyfish contains 12.3 grams of protein, 4 grams of carbohydrate, 182 mg of calcium, 132 micrograms of iodine and a variety of vitamins. Jellyfish is still a good medicine. Traditional Chinese medicine believes that jellyfish has the functions of clearing away heat and toxin, resolving phlegm, softening and firmness, reducing blood pressure and swelling. The processed products are called jellyfish skin in umbrella part and jellyfish head in wrist part. The commodity value of jellyfish skin is higher than jellyfish head. Eating more jellyfish can help to lower blood pressure, prevent arteriosclerosis, clear away heat and remove phlegm, treat tracheitis, asthma, gastric ulcer, rheumatoid arthritis, and prevent tumor.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Liang Ban Hai Zhe