Cold jellyfish(liang ban hai zhe )

Cold jellyfish

Introduction:

"Today's cold jellyfish is super simple, mainly because the ingredients are less, what ginger, garlic, all useless, but... But really delicious! Well, crisp, sour, sweet

Production steps:

Step 1: prepare the ingredients

Step 2: slice the jellyfish head with a 45 degree oblique knife

Step 3: soak in water for half a day or one night, and change the water for three times

Step 4: drain the water and then pass it with cold boiled water or purified water

Step 5: dry the jellyfish by hand and add sugar

Step 6: add vinegar

Step 7: add salt

Step 8: add soy sauce, stir well and let stand for 10 minutes

Step 9: put on a plate, pour in sesame oil and serve

Materials required:

Jellyfish head: 250g

Vinegar: 2 teaspoons

Sugar: 2 teaspoons

Salt: a little

Sesame oil: a little

Raw soy sauce: 1 teaspoon

Note: first, all ingredients according to their preferences to quantitative 2, jellyfish finally soaked with cold boiled water, because it is directly edible 3, soaked jellyfish must be used to squeeze dry water 4, jellyfish is best cut into thin slices, so that you can quickly bleach clean salt, in seasoning also faster taste 5, when loading plate can cut a few pieces of cucumber bottom, that is good-looking and delicious Delicious six, like ginger garlic relatives can join ginger or garlic pickled together

Production difficulty: simple

Technology: seasoning

Production time: one day

Taste: sweet and sour

Chinese PinYin : Liang Ban Hai Zhe