Jelly fish (liang ban hai zhe pi )

Jelly fish

Introduction:

"March 23, 2013 is my daughter's birthday. Her father and I got up very early and ate breakfast casually. We went to the seafood market every week and rushed to buy some fresh prawns, sea fish, crispy pork chops, chicken gizzards, lotus root, jellyfish skin, and some fresh vegetables and fruits. I made six dishes and a bowl of longevity noodles based on the ingredients. You must have guessed that this dish I made is cold jellyfish skin. Jellyfish skin is a product of jellyfish. Jellyfish belong to Coelenterata, Medusa class. It is a kind of large edible jellyfish. It was eaten as early as 1600 years ago in Jin Dynasty. Jellyfish are widely distributed in China from Liaodong Peninsula to the coast of Guangdong Province. Nutritional analysis: 1. Jellyfish contains a variety of nutrients needed by the human body, especially iodine, which is an important nutritional food. 2. It contains substances similar to acetylcholine, which can dilate blood vessels and reduce blood pressure. 3. It contains mannan gum, which has a certain effect on the prevention and treatment of arteriosclerosis. 4. Jellyfish can soften and disperse nodules, remove blood stasis, clear away heat and phlegm, and improve Qi metabolism It is beneficial to bronchitis, asthma, gastric ulcer, rheumatoid arthritis and other diseases, and has the effect of preventing and treating tumors. Staff engaged in hairdressing, textile, food processing and other work with more dust contact often eat jellyfish, which can remove dust, clear the stomach and protect health. Unsuitable crowd: 1. People with deficiency of spleen and stomach should be careful to eat. Ingredients: jellyfish 500g, 2 pieces of cabbage, 1 root of coriander, 1 Beauty pepper. Accessories: sesame oil, 1 teaspoon of mature vinegar, 2 teaspoons of soy sauce, 1 teaspoon of sugar, pepper oil, refined salt, 1 teaspoon of oil consumption, 1 teaspoon of white vinegar, red oil. Methods: 1. Soak jellyfish in water 2. Wash cabbage 3. Shred jellyfish and cabbage 4. Turn off the fire after boiling in the pot, and scald the soaked jellyfish in hot water immediately Put the jellyfish in a big bowl, add shredded cabbage and parsley and cut them into sections. 7. Adjust the juice: 2 teaspoons of June fresh soy sauce, 1 teaspoon of oil consumption, 1 teaspoon of mature vinegar, 1 teaspoon of white vinegar, 1 teaspoon of sugar, half teaspoon of red oil, half teaspoon of pepper oil, a little mineral water, and slice the beauty pepper. Stir well. 8. It's crisp and delicious, and the saltiness is moderate. "

Production steps:

Step 1: Blister the head

Step 2: wash the cabbage

Step 3: shred the jellyfish and cabbage

Step 4: put water in the pot and turn off the fire. Put the soaked jellyfish into hot water and scald it. Take it out immediately;

Step 5: put it in cold water for a while;

Step 6: put the jellyfish head into a large bowl, add shredded cabbage and parsley, cut into sections and put them on top

Step 7: Sauce mixing: 2 teaspoons of June fresh soy sauce, 1 teaspoon of oil consumption, 1 teaspoon of mature vinegar, 1 teaspoon of white vinegar, 1 teaspoon of sugar, half a teaspoon of red oil, half a teaspoon of pepper oil, a little mineral water, shredded beauty pepper, stir well.

Step 8: crisp and delicious, moderate salt.

Materials required:

Jellyfish head: 500g

Cabbage: 2 pieces

Coriander: 1

Beauty pepper: 1

Sesame oil: appropriate amount

Vinegar: 1 teaspoon

Soy sauce: 2 teaspoons

Sugar: 1 teaspoon

Zanthoxylum oil: right amount

Oyster sauce: 1 teaspoon

White vinegar: 1 teaspoon

Red oil: right amount

Refined salt: right amount

Note: 1. Put the pickled jellyfish into hot water for a while and take it out immediately; 2. Mix vegetables according to personal preference.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Liang Ban Hai Zhe Pi