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Contents of this article
- Authentic method of braised jellyfish head
- How to make jellyfish head delicious and easy
- How to make jellyfish head
- Home-style recipe of jellyfish
- Shanghaiese recipe of jellyfish with scallion oil >
- Authentic recipe for vinegar jellyfish head
1. The authentic method of braised jellyfish head
Accessories: half a teaspoon of salt, 1 tablespoon of mature vinegar, half a teaspoon of sesame oil
1. Soak and clean the jellyfish in clean water, wash twice with clean water
2. Cut the cleaned jellyfish into pieces Cut into shreds, put the cut shreds into clean water, and wash them twice again
3. Wash and mince the coriander, peel and wash the garlic, and put it in a garlic mortar Add half a teaspoon of salt, mash the garlic, and then add a tablespoon of vinegar
4. In a large bowl, add the washed jellyfish shreds , pour in the garlic vinegar sauce, add sesame oil and MSG,
6. The delicious and delicious braised jellyfish is completed and ready to eat.
2. How to make delicious and simple jellyfish heads
Materials : 250 grams of jellyfish head, 50 grams of green onions, 1 egg white, 1 tablespoon of seasoning soy sauce, appropriate amounts of refined salt, monosodium glutamate, sugar, cooking wine, and water starch
1. Cut the jellyfish head into rectangular slices, marinate with cooking wine, refined salt and egg white, and add a little water starch and mix well.
2. Mix cooking wine, refined salt, sugar, monosodium glutamate, soy sauce and water starch into gravy and set aside.
3. Heat oil in a pot , add the green onions and stir-fry until fragrant, take out the green onions, add the jellyfish head slices, cook in the prepared gravy, and finally pour the oil.
3. How to make jellyfish head
1. Required materials: jellyfish head, purple cabbage, vinegar, light soy sauce, cucumber, garlic, Sesame oil
2. (1) Soak the jellyfish heads in cold water, then clean them and drain them for later use.
3. (2) Peel off the skin of purple cabbage and cut into shreds for later use. Wash the cucumber and cut into shreds for later use.
4. (3) Blanch the jellyfish heads in hot water, remove and cut into small pieces or shreds for later use. Peel the garlic and cut into minced garlic for later use.
5. (4) Take an empty bowl and start making the sauce. Add vinegar, light soy sauce, minced garlic, and sesame oil to the bowl and stir until ready to use.
6. (5) Take a slightly larger basin, add shredded jellyfish, shredded purple cabbage and shredded cucumber, then add the prepared sauce and stir evenly before eating.
4. Home-style preparation of jellyfish head
Cold jellyfish head: first prepare Take 500 grams of jellyfish head, then add 15 ml of light soy sauce, 15 ml of oyster sauce, 5 ml of mature vinegar, 15 g of edible salt, 10 g of chicken essence, 3 g of white sugar, 5 g of coriander, and 5 g of chives, mix well.
Sauteed jellyfish head with red pepper: Prepare 400 grams of jellyfish head, add 15 ml of cooking oil to the pot, heat over medium heat until smoking, then add 15 ml of red pepper grams, stir-fry evenly, then add 400 grams of jellyfish head, 15 ml of braised soy sauce, 5 ml of light soy sauce, 5 ml of oyster sauce, and 5 boxes of edible salt, stir-fry for two minutes and serve.
Celery-fried jellyfish: Prepare 300 grams of jellyfish, 200 grams of celery cut into sections, add 5 ml of cooking oil to the pot and heat over medium heat until smoking, then add 200 grams of celery sections , stir-fry for two minutes, then add 300 grams of jellyfish head, 15 ml of light soy sauce, and 5 ml of dark soy sauce.Five grams of edible salt and five grams of sugar. Stir-fry for two minutes and it is ready to serve.
5. Shanghainese recipe of jellyfish head with scallion oil
1 .Put oil in the pot, add onion and ginger and fry over low heat until dry. Remove the onion and ginger and set aside the oil.
2. Wash the jellyfish heads and cut them into thin slices, blanch them in boiling water, take them out and put them in a basin, rinse them with disinfectant water for 4 hours, then use a clean towel Blot dry.
3. Put the jellyfish heads in a container, add seasonings, sesame oil, sesame oil, mix well and serve on a plate,
6. The authentic method of making jellyfish heads with old vinegar
1. Wash the cucumbers and smash them into pieces, and jellyfish heads Process it and put it in a basin. Because I bought the jellyfish heads as finished products, they can be used after washing, which is very convenient. Slice garlic, wash and cut coriander into sections and set aside.
2. Add sugar. For this dish, add more sugar to neutralize the taste of vinegar. If you like it sweet, add more sugar. If you like it, If your taste is sour, use less sugar.
3. Pour in old vinegar and cold vinegar. In the past, there were many varieties of vinegar at home. Add some of each. There must be more mature vinegar. Other vinegars are supporting roles and can Soak all the raw materials in it.
4. Add the garlic cloves and coriander to the basin, stir gently, it is best to pour it into a sealed box and refrigerate it overnight before eating, it will be more delicious
This ends the content about how to make jellyfish heads. I hope it will be helpful to everyone.
