Shredded jellyfish(xin li mei hai zhe si )

Shredded jellyfish

Introduction:

"The older the jellyfish, the better the quality. The texture is crisp and tender. The new jellyfish is moist, tender, without crystalline salt or alum, and its color is bright and bright, while the old jellyfish is on the contrary. When selecting jellyfish, pay attention not to choose the dried jellyfish. After the jellyfish is dried, it can't be restored to its original state by using blisters, and it's tough and old. It can't bite and chew like a strip of skin. At the same time, don't choose the jellyfish that has been soaked in the rain, because it's easy to rot

Production steps:

Step 1: soak jellyfish in water for 1 day, wash, then soak in rice vinegar for 1 hour, rinse until there is no peculiar smell. Rinse and peel XinLiMei

Step 2: wipe it into silk, kill the water with salt, and squeeze it clean.

Step 3: put shredded jellyfish and radish into a container, add 15ml rice vinegar, a few drops of meijixian, 1 / 4 of chicken powder, 1 / 4 of pepper powder, 1 of sesame oil, 1 of sugar

Step 4: Sprinkle with white sesame, mix well and put on a plate.

Materials required:

XinLiMei radish: 1

Shuifa jellyfish: 200g

White Sesame: right amount

Rice vinegar: 1 teaspoon

Meijixian: a little

Chicken powder: 1 / 4 teaspoon

White pepper: 1 / 4 tsp

Sesame oil: 1 teaspoon

Sugar: 1 teaspoon

Note: soak jellyfish in water for 1 day, wash, then soak in rice vinegar for 1 hour, rinse until there is no peculiar smell.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xin Li Mei Hai Zhe Si