Shredded jellyfish in cold sauce(liang ban hai zhe si )

Shredded jellyfish in cold sauce

Introduction:

"I like to eat cold dishes, especially in hot summer. A dish of sour, spicy and delicious jellyfish will make you have a big appetite in hot summer."

Production steps:

Step 1: soak the jellyfish in cold water, add salt, rub it with hands to remove the astringent smell, wash it to remove the salty taste, soak it in cold boiled water for about one hour, and then take out the drained water. Cut cucumber into shreds, stir with a little salt, drain, cut parsley into sections. Rice vinegar, soy sauce, sugar, salt, chili oil, cooked sesame sauce into sauce

Step 2: Boil the jellyfish with water in the pot, blanch it in boiling water for 10 to 15 seconds, then remove and drain it, put it in the plate, and then soak it in ice water for 10 minutes

Step 3: put the processed shredded jellyfish into a large bowl, add the shredded yellow claw and coriander, and then pour in the juice

Step 4: mix all ingredients well. Refrigerate for 30 minutes and taste better

Materials required:

Jellyfish: 300g

Cucumber: 100g

Coriander: 50g

Cooked sesame: right amount

Rice vinegar: right amount

Soy sauce: moderate

Chili oil: right amount

Sugar: right amount

Salt: right amount

Note: do not blanch jellyfish for too long, otherwise the taste will become very hard and not delicious. Blanching process to see jellyfish silk shrinkage, about 10 to 15 seconds can be fished out into ice water cooling

Production difficulty: simple

Process: mixing

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Liang Ban Hai Zhe Si