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
Chinese PinYin : Liang Ban Hai Zhe Tou Zi
Jellyfish head in cold sauce
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