Shredded jellyfish with mustard and celery(jie mo xi qin hai zhe si hu hen da hai zhe pi )

Shredded jellyfish with mustard and celery

Introduction:

"The secret of jellyfish skin is to soak in water to control its saltiness. Would you like to have a spooky dinner? Jellyfish skin salad is absolutely wonderful. According to personal experience: the jellyfish skin for dinner, start soaking in water at noon, change the water salinity 2-3 times & the smell is just right. It's not necessary to pour boiling water. Disinfection makes it crispy. The owner of the grocery store suggests that you just soak in water to dilute it. "

Production steps:

Step 1: prepare materials; after cleaning jellyfish silk, soak in cold boiled water (2 ~ 3 times) to change water to remove salt

Step 2: tear off the old stem of celery and cut it into strips for later use. Squeeze garlic into mud

Step 3: bring the water to a boil (or boil half a pot of water), place the jellyfish on the filter net, and pour with boiling water

Step 4: immerse in ice water to cool and pour (boiling water will curl and increase brittleness)

Step 5: mix Celery & jellyfish skin with seasoning and serve.

Materials required:

Jellyfish skin: 200g

Celery: 5 stems

Mashed garlic: 1

Wasabi sauce: 1 tsp

Sugar: 1 tsp

White vinegar: 1 tsp

Salt: right amount

Sesame oil: 1 tbsp

Notice: jellyfish skin can be bought in general dry goods stores; it can be divided into jellyfish skin (large), jellyfish head (small flower) and jellyfish silk (cut). Jellyfish skin is almost preserved in salt. Always change the water to reduce the saltiness before eating. The boiling water is used to replace the Sichuan hot water, which can sterilize the bacteria without over heating to the taste.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: fish flavor

Chinese PinYin : Jie Mo Xi Qin Hai Zhe Si Hu Hen Da Hai Zhe Pi