Old vinegar stings the head(lao cu zhe tou )

How to sting the head with vinegar:

Raw materials for making old vinegar sting head:

400 grams of jellyfish head; 3 cloves of garlic

Seasoning for making vinegar stings:

2 tsp sesame oil (6 g); 1 tsp cooking wine (30 g); 1 tsp vinegar (3 G); 1 tsp refined salt (3 G); 1 tsp sugar (3 G); MSG; 1 / 2 tsp (1.5 g)

Processing steps of vinegar jellyfish head:

It's delicious and appetizing.

Characteristics of old vinegar sting head:

After the jellyfish head is mixed, put it into the refrigerator and eat it again. It tastes better.

Attention should be paid to when making vinegar stinging head

Kitchen tips:

Old vinegar stings the head

Old vinegar jellyfish head, a traditional famous dish, belongs to Shandong cuisine, high quality white jellyfish head (Bohai, Hebei, Shandong area of jellyfish), special vinegar (Duliu old vinegar), crisp and refreshing. With the best sauce, the color of jellyfish is bright. The refraction of light between the jellyfish's heads makes it three-dimensional. When it is served, it has a strange fragrance. The first bite is crisp, but it is thick. The fragrance penetrates from the jellyfish skin, touches the lips and teeth, and immediately fills the whole mouth. After enjoying it, you can't help but swallow the second piece and aftertaste the light sea Foreign flavor, delicious, extraordinary.

Practice 1

Ingredient: Jellyfish

Accessories: carrot, coriander, peanut sugar.

Seasoning: salt, soy sauce, chicken essence, sugar, vinegar, sesame oil, garlic, green and red pepper.

Method:

1. Soak the jellyfish in clean water, wash away the fine sand repeatedly, then slice it into a blade, put it into hot water and scald it slightly, then take it out immediately and soak it in cold water. Mince garlic, wash carrot, peel and cut into shreds, wash coriander and cut into small pieces.

2. Put the jellyfish into the basin with dry water, then put the cut carrot, coriander, garlic, soy sauce, chicken essence, salt, sugar, vinegar and sesame oil into the plate.

3 。 Green and red pepper ring evenly spread, better color!

Features: jellyfish is crisp and tender, light and refreshing, which is a good dish for dinner.

Tips: the fine sand of stinging head should be washed off repeatedly; the heat should be controlled when scalding stinging head.

Practice 2

Raw materials:

Jellyfish, cucumber, garlic, red pepper, chive.

Method:

1. Soak the stung head in clean water, wash away the fine sand repeatedly, and then slice it into a blade;

2. Cut cucumber, red pepper, soak in water, cut garlic, cut chives into rings;

3. Put the head of jellyfish into hot water and remove it immediately;

4. Blanch good jellyfish with cold water bubble into the refrigerator. (a little ice, more ice, cool, crisp, very enjoyable);

5. Remove the jellyfish, drain the water and put it into a bowl for later use;

6. Pour the dried jellyfish into soy sauce, chicken essence, salt, sugar, vinegar and sesame oil to mix;

7. Put oil in the pot and stir fry chives;

8. Stir fried onion oil into jellyfish, add cucumber, red pepper, garlic.

Jellyfish head: jellyfish contains a variety of nutrients needed by the human body, especially iodine, which is lacking in people's diet. It is an important nutritional food. Jellyfish has the functions of clearing away heat, resolving phlegm, eliminating accumulation and relieving constipation. It is used for yin deficiency, lung dryness, hypertension, phlegm heat cough, asthma, scrofula, phlegm core, food accumulation, distension, stool dryness, etc.

Jellyfish head: jellyfish should not be salted with sugar, otherwise it cannot be stored for a long time.

Practice 3

Ingredients: 400g jellyfish head, 3 cloves garlic

Seasoning: 2 tbsp sesame oil, 1 tbsp cooking wine, 1 tbsp vinegar, 1 tbsp refined salt, 1 tbsp sugar, 1 / 2 tbsp monosodium glutamate

Methods: 1. Wash and slice jellyfish head for use; 2. Scald it in boiling water, drain and cool it; 3. Cut garlic; 4. Add garlic and all seasonings to jellyfish head, mix well and put it in the plate.

Features: vinegar, crisp, refreshing and appetizing.

Key points: after the jellyfish head is mixed, put it into the refrigerator and eat it again. It tastes better.

Storage of jellyfish

1. Salt water soaking method: if you can't finish the jellyfish, you can soak it in salt water to prevent the jellyfish from chewing after drying.

2. Salting method: don't wash the jellyfish with fresh water after you buy it back, use salt to marinate it layer by layer in a small jar. Sprinkle a layer of salt on the mouth of the altar and seal it. The jar of pickled jellyfish must be cleaned.

Jellyfish should not be mixed with other products or food, otherwise jellyfish is easy to rot.

Practice 4

Mixed jellyfish is a representative cold dish of seaside people. Jellyfish head is the best part of jellyfish, which tastes more crisp than jellyfish skin. Old vinegar jellyfish head is also a necessary dish of new year's dishes.

1. Ingredients: 300g jellyfish head, half garlic head, 1 cucumber root, coriander and shredded pepper.

Seasoning: 10 ml sesame oil, 5 ml cooking wine, 15 ml vinegar, 15 ml soy sauce, 1 tsp refined salt, 1 tsp sugar, 2 tsp shrimp (more delicious than monosodium glutamate).

2. Put the jellyfish head into clean water and rub it repeatedly, then soak it in clean water for one day, and change the water several times in the middle. This step is mainly to rinse off the alum added in the process of processing jellyfish (fresh jellyfish are generally treated with water, salt and vanadium)

3. Soak the jellyfish. Put it in boiling water, put it in cold water, drain it and let it dry

4. Wash the jellyfish head and slice it obliquely for use;

5. Wash the cucumber and scrape several long strips with a scraper.

6. The cucumber slices were made into two circles to make containers. Originally, they were made into three. Later, they made two cucumber flowers to make a beautiful decoration.

2. Cut other cucumbers into shreds, cut parsley into sections, and put shredded red pepper and dried shrimps into containers.

3, seasoning into small bowl, mix evenly.

4. Smash garlic into minced garlic, add seasoning bowl and mix well. Pour into container and mix well.

10. Features of the product: vinegar, crisp, refreshing and appetizing.

Tips: fresh jellyfish with toxins can not be eaten directly, must be squeezed with salt, alum juice can be eaten, buy back the processed jellyfish to avoid fresh water, put into a clean container sealed can be preserved for a long time, when eating repeatedly clean water, remove alum and other substances can be made into a delicacy.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Lao Cu Zhe Tou