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How do you mix jellyfish skin?

Sesame oil 1 tablespoon cold jellyfish skin cut into shredded jellyfish skin soak the jellyfish skin in water for 3 to 4 hours until it is not salty rinse and dry the garlic and chop the garlic. Mix with soy sauce, vinegar, sesame oil, sugar and salt, put in the dried jellyfish skin and mix well.

Jellyfish salad is a delicious cold dish. Cut jellyfish skin into shreds and mix well with cucumber, coriander, garlic, chili oil, vinegar, light soy sauce, sugar, sesame, chopped peanuts and other seasonings. This dish is rich in collagen and a variety of trace elements, which contribute to beauty and beauty.

Practice: boil the jellyfish skin in boiling water for about 3 minutes, then remove and rinse. Cut the jellyfish skin into thin slices and set aside. In a large bowl, mix light soy sauce, vinegar, sugar and salt together and stir well to make a sauce.

How to cook fresh jellyfish?

1. Pork belly, preferably with skin. Delicious. Cut it into large pieces. Stand by. Fresh jellyfish. After washing, cut into large pieces, use salt water and soak for a while. Pork belly, first use rock sugar, stir-fry first. Follow the practice of braised meat in soy sauce. Stir-fry.

2. Clean repeatedly after shredding. You can make fresh jellyfish with cold dressing. Preparation materials: 1000 grams of jellyfish, one end of garlic, the right amount of millet spicy, a piece of coriander, 1 tablespoon of vinegar, 1 spoonful of sugar, the right amount of salt, a few drops of sesame oil.

3. The method is as follows: soak the jellyfish in cold water and change the water several times to remove the salty taste. Wash cucumbers and purple kale and cut them into thin shreds. Boil the water in the pot, blanch the jellyfish for 5 seconds and fish out. Pour all ingredients (except cooked sesame) into a bowl and mix into a bowl of juice.

The practice of jellyfish skin

The method of cold jellyfish skin will be shredded jellyfish skin, soak in water for 3 to 4 hours until it is not salty, rinse the soaked jellyfish skin with water to dry, chop garlic, mix with soy sauce, vinegar, sesame oil, sugar and salt, put in the jellyfish skin and mix well.

Practice one, dip the jellyfish in cold water, add salt and rub with your hands to remove the astringent smell, wash to remove the salty taste, soak and bleach in cold boiled water for about an hour, remove and drain. Shred the cucumber, mix it with a little salt, drain the water and cut the parsley.

Practice: first put the jellyfish into the water for soaking and cleaning, be sure to wash with water twice. Shred the washed jellyfish. Wash and cut the coriander, peel and rinse the garlic, put half a tablespoon of salt in the garlic mortar, mash the garlic, then add a tablespoon of aged vinegar.

Jellyfish skin salad: [shredded cucumber mixed with jellyfish skin] ingredients: 200g jellyfish skin, 100g cucumber, 50g carrots, 1 coriander, 3 millet pepper, 2 cloves of garlic, light soy sauce 30g, vinegar 20g, sesame oil half spoonful production process: soak the jellyfish skin in water for 30 minutes, peel off the red film on the surface, rinse and cut into strips in cold water.

Soak the jellyfish in cold water and change the water a few times to remove the salty taste. Wash cucumbers and purple kale and cut them into thin shreds. Boil the water in the pot, blanch the jellyfish for 5 seconds and fish out. Pour all ingredients (except cooked sesame) into a bowl and mix into a bowl of juice.

The practice of bagging jellyfish skin in the supermarket

1, dry jellyfish skin, choose a larger piece, unbreakable. The jellyfish is soaked in clean water for a day and a night. The soaked jellyfish meat is thick and wash away the impurities in the sand and jellyfish skin. Cut the cabbage heart into thick shreds. The jellyfish is also cut into thick shreds. Boil water in the pot, turn off the heat, scald the jellyfish and come out of the pot immediately.

2. Practice: cold jellyfish: take jellyfish skin, soak it in clear water for 4 to 8 hours, then wash it thoroughly, then cut it into thin shreds, wash it with cold water for 1 or 2 times, put it in a basin, add appropriate amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate to taste, mix well and serve.

3. Practice: pickled jellyfish bought in the supermarket, wash away the sand, and then soak the jellyfish. I put this in clean water in the morning and came back in the evening to do it. I soaked it for about 10 hours. When you buy jellyfish, you must soak for a long time because there is more salt.

4, practice: (1) stir sweet potato powder with water and steam to cool; (2) dice dried bean curd, rinse thousand-layer belly and shred cucumber; (3) put all ingredients into a bowl. add the right amount of seasoning (chili oil, peanut butter, vinegar, salt, sugar) and mix well and serve.

Cold salad jellyfish skin cold salad is one of the best ways to reflect the crisp taste of jellyfish skin. Wash the jellyfish skin, cut it into thin shreds, blanch the jellyfish in boiling water, remove and drain in cold water. Then, prepare some shredded cucumber, shredded carrots and other vegetables as side dishes.

6. Jellyfish skin Daquan jellyfish skin is a kind of food in the ocean. It tastes crisp and nutritious. It is one of the common cold dishes in summer. Here are some common practices of jellyfish skin to make it easy for you to enjoy. Cold jellyfish skin cold salad is one of the best ways to reflect the crisp taste of jellyfish skin.