Last year, I ate a cold jellyfish made by my daughter, which was sour and spicy, fragrant but not fishy, and very appetizing. Not long ago, I saw that the price of jellyfish silk was very cheap on an online shopping platform, so I bought a bucket back and let my daughter make cold jellyfish silk again. 16.8 yuan a small barrel of jellyfish silk, containing plastic barrels weigh about 6 kilograms, in addition to the brine soaked in jellyfish silk and the weight of the barrel, it is estimated that the net weight of jellyfish silk is 2-3 kilograms. The daughter made two cold jellyfish silk, and the family ate it coolly and crookedly. With some ingredients, the cost of a large plate is about 10 yuan, which is really delicious and not expensive.
Online foodie friends, do you want to make a sour and spicy cold jellyfish by yourself? Below I will introduce to you the production process of cold mix jellyfish silk according to my daughter's practice, and friends with different methods can also leave a message below the article to talk about their own approach!
My daughter's process of making sour and spicy cold jellyfish is as follows:
1. Wash the jellyfish silk purchased online with clean water and drain the moisture on the surface. (Some jellyfish stung silk purchased online is soaked in brine for a long time, and it is necessary to soak it in water for more than 4 hours according to the accompanying instructions.) ）
2: Wash the fresh red pepper and garlic separately, chop into small pieces and set aside.
3: Wash the coriander (also called coriander and coriander) and cut into small pieces about 2 cm long for later.
4: Wash the iron pot, heat the pan, put in the appropriate amount of edible blending oil, a little sesame oil, bring to a boil.
5: Add an appropriate amount of table salt, and turn off the heat after the salt is all dissolved.
6: Add chopped chili pepper and minced garlic.
7: Add a small amount of soy sauce and all the dried jellyfish to the oil temperature.
8: Add the appropriate amount of aged vinegar and coriander and stir well to start the pot and plate.
Notes:
1, jellyfish silk must be turned off the fire, the oil temperature is reduced before it can be added. It is strictly forbidden to reheat after adding jellyfish silk, otherwise the moisture in the jellyfish silk will run out and cause the jellyfish silk to shrink significantly and the taste will be greatly reduced.
2, pepper, garlic, aged vinegar, coriander and other seasoning ingredients can be added or subtracted according to personal preferences, there is no fixed ratio.
What does jellyfish do?
Jellyfish silk is actually a simple process of seafood jellyfish (jellyfish), with a high water content, rich protein, a variety of minerals and vitamins, etc., high nutritional value. It is understood that jellyfish silk has the effect of clearing heat and detoxification, reducing phlegm and swelling, eliminating food and appetizers.