Jellyfish with Black Vinegar(lao cu zhe tou )

Jellyfish with Black Vinegar

Introduction:

"Old vinegar stung the head" is a typical practice, which should be based on stung the head, and other ingredients. Because my husband and daughter don't like jellyfish very much, so they add cucumbers to share equally. This dish is beautiful in color, rich in vinegar, slightly sweet in acid, delicious and refreshing

Production steps:

Step 1: wash cucumber and set aside;

Step 2: soak and rinse with clear water to remove saltiness;

Step 3: rinse with 80 ℃ warm water and take it out immediately;

Step 4: smash the cucumber and cut it horizontally and vertically;

Step 5: cut the jellyfish head into small pieces and put it in the same container with the cucumber;

Step 6: add minced garlic, soy sauce, aged vinegar, sugar, salt, oyster sauce and mix well

Materials required:

Zhetou: 200g

Cucumber: 200g

Salt: right amount

Minced garlic: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Sugar: right amount

Vinegar: right amount

Precautions: 1. The jellyfish bought in the market are all pickled, and need to be soaked and rinsed with clean water to remove the salty taste; 2. Scald the jellyfish with water slightly, mainly to remove the fishy smell and make it more resilient. Pay attention not to scald it too much, this step can also be skimmed;

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Lao Cu Zhe Tou