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

Shredded jellyfish in cold sauce

Introduction:

"Cold dishes are easy to master. I've summed up a few tips for making salad. For the purchase of raw materials, try to choose fresh ones. When cleaning, the root of vegetable leaves or the attached sand and insect eggs should be washed carefully. Blanch, starch and oxalic acid containing vegetables, such as potatoes, spinach, etc. must be cooked. The best way to make a good cold dish is to eat it now. If not, don't refrigerate in the refrigerator too long, and don't eat overnight cold dishes. Please add the missing! Let's talk about today's jelly fish. Jellyfish is generally salty, so remove the saltiness before mixing. I'm used to flushing with water, which is to flush the raw materials under the tap. Next is its fishy smell, garlic and vinegar can effectively reduce its fishy smell

Production steps:

Step 1: raw material drawing.

Step 2: clean the jellyfish and rinse it under the tap for 20 minutes to remove the saltiness.

Step 3: Boil the water in the pot, blanch the jellyfish, then take it out, soak it in ice water and drain it.

Step 4: shred cucumber and carrot, stir with a little salt, drain and set aside.

Step 5: add white vinegar to Shida soy sauce, chili oil, sesame oil, white pepper and ginger juice to make a mixed juice.

Step 6: mix the garlic, coriander powder and millet pepper with the prepared ingredients, and then mix with the mixed juice.

Materials required:

Shredded jellyfish: right amount

Cucumber: moderate

Moderate amount: carrot

Garlic: right amount

Xiaomi pepper ring: right amount

Coriander powder: appropriate amount

White vinegar: right amount

Weishida soy sauce: right amount

Chili oil: right amount

Sesame oil: appropriate amount

Ginger juice: right amount

Salt: right amount

White pepper: right amount

Note: bought jellyfish is generally very salty, put under the tap flushing can not only remove the salty, but also reduce the fishy smell of jellyfish. When scalding jellyfish silk, it is not easy to take too long. Generally, it can be fished out in ten seconds by boiling underwater. It's better to put the shredded jellyfish into the refrigerator for a while to make it taste better.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Liang Ban Hai Zhe Si