Jellyfish with Black Vinegar(lao cu zhe tou )

Jellyfish with Black Vinegar

Introduction:

Jellyfish are coelenterates in the sea. The umbrella part is raised in the shape of steamed bread, with a diameter of more than 50 cm. The largest one can reach more than one meter, and its gum is hard. After fishing from the sea, the usual color is bluish blue, and the tentacles are milky white, which are widely distributed in the north and South Seas of China. Jellyfish is edible and can also be used as medicine. "Jellyfish" is very rich in nutrition, according to the determination: every 100 grams of jellyfish contains 12.3 grams of protein, 4 grams of carbohydrate, 180 mg of calcium, 130 micrograms of iodine and a variety of vitamins. In addition to the high nutritional value, jellyfish is also a good medicine. Traditional Chinese medicine believes that jellyfish has the effects of clearing away heat and toxin, resolving phlegm, reducing blood pressure and detumescence. In guiyanlu, it is said that "jellyfish is a wonderful medicine. It can spread Qi, remove phlegm, eliminate inflammation and eat without damaging vital energy. Therefore, it is edible for asthma, chest pain, symptoms, fullness, constipation, leucorrhea, chancre, jaundice and other diseases, and has the effect of food therapy. Processed jellyfish, people generally call umbrella part jellyfish skin, wrist mouth, etc. jellyfish head. In the past, jellyfish skin on the market was more expensive than jellyfish head, but now jellyfish head is more expensive than jellyfish skin in Beijing aquatic market! I thought that maybe the head of jellyfish is more delicious than the skin of jellyfish, so the price will go up naturally. In addition, the head of jellyfish is higher than the net feed rate of jellyfish skin after scalding, and jellyfish skin is often scalded for a little longer, then there is nothing, even less than half after shrinking. If you don't need boiling water to scald in food processing, it's unsanitary, because the salt tolerant microorganisms in the sea are very strong. Once you get sick, it's not easy to eat. You'd better have insurance after scalding. But now many restaurants don't scald in order to make money, which can reduce the cost. It's also very rich on the table. It's actually unsanitary! Today, jellyfish head is used as a side dish. This dish is the best to drink or eat as a side dish. It is nutritious and can soften blood vessels. The practice is as follows; "

Production steps:

Step 1: blanch the jellyfish head in boiling water for 3-5 seconds.

Step 2: take it out and cool it with cold water.

Step 3: then use the blade to make a large piece.

Step 4: put the jellyfish slices into the cooking bowl, sprinkle a little chicken powder, pepper and sugar

Step 5: add a few drops of fresh soy sauce.

Step 6: pour in aged vinegar and a little sesame oil and mix well.

Step 7: spread a layer of shredded cucumber on the plate.

Step 8: put the jellyfish head on it and pour a little sauce on it.

Step 9: Sprinkle coriander powder and shallot powder on the top, and then sprinkle a little shredded red pepper to decorate, then you can serve.

Materials required:

Jellyfish head: 500g

Shredded cucumber: 100g

Minced coriander: 20g

Minced chives: 20g

Shredded red pepper: 5g

Shanxi aged vinegar: 30g

Fresh soy sauce: 5g

Sugar: 15g

Salt: 1g

Chicken powder: 2G

Pepper: right amount

Sesame oil: 10g

Note: small dish features: beautiful color, strong vinegar flavor, slightly sweet in acid, delicious and refreshing. Warm tips: 1. Some of the bought jellyfish heads are very salty. Wash them twice and then soak them in clean water for half a day. During this period, change the water for two or three times to remove the salty taste, and then start to make them. 2. When scalding the jellyfish head, first tear the jellyfish head into pieces of appropriate size. It's better to make the pieces larger and even. In this way, the jellyfish head won't shrink too much. Then boil the water and put it into the jellyfish. It only takes three or five seconds to take it out. Don't scald it too long, otherwise it will shrink very small. 3. After the jellyfish head is hot and cool, use a blade to make a one inch piece. The piece is too small, it looks too fragmentary and not good-looking, and it's not enjoyable to eat, ha ha! When mixing, you can also put a little garlic. Big fry spoon of this home-made side dish "old vinegar stung the head" is done, for friends reference!

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Lao Cu Zhe Tou