Introduction to this issue: Chinese New Year's Eve rice cold mix, simple mix, crisp and tender and refreshing, men's favorite appetizer
Chinese New Year's Eve rice, big fish and meat, but also indispensable cold mixed vegetables, Chinese New Year's Eve rice with cold mixed vegetables, eat appetizers, refreshing, but also can be degreased. Jellyfish head is the tentacle part of jellyfish, the flesh is thick, rich in nutrients, especially suitable for cold mixing, eating fresh and crisp.
How to mix jellyfish heads? Today to share a jellyfish head method, and cabbage together with mixed to eat, is the first choice for Chinese New Year's Eve rice cold mix, the method is simple, after a simple mix, eat crisp and tender and refreshing, crisp taste, delicious taste, is a man's favorite appetizer, you also learn it, Chinese New Year's Eve rice to make a plate, guaranteed popularity. Here's how to do it:
【Chinese cabbage mixed with jellyfish head】Ingredients required: 1 kg of pickled jellyfish head, 1 cabbage heart, 1 carrot, salt to taste, 1 green onion, 3-4 cloves of garlic, 2 tablespoons of seafood soy sauce, 3 tablespoons of aged vinegar, 1 tablespoon of sugar, 1/2 tablespoon of cooking wine,
Procedure steps:
1. Wash the jellyfish head, soak in clean water for a few hours, remove part of the salty taste, peel off the leaves of the cabbage heart, wash it, drain the water and set aside.
2. Use a knife to follow the sting flap, slice the jellyfish head into pieces, put it in water and soak it for another 1-2 hours, during which time change the water 1-2 times to remove the salty taste.
3. Add water to the pot, heat until the water rings, about 80 degrees, add the sting head and blanch it for half a minute, immediately fish out the sting.
When the jellyfish head is blanched with hot water, the water temperature should not be too high, about 80 degrees, the higher the water temperature, the larger the shrinkage of the jellyfish head, the more drainage and the taste becomes old and tough, eating is not crisp.
4. After the sting is fished out, put it in cold water to cool, so that the sting head is quickly cooled, the sting head is fished out, and the water is drained and set aside.
5. Cut the cabbage into strips and the carrots into strips and place in the basin.
6. Cut the green onion into strips, mince the garlic and the millet spicy into chili rings.
7. Add salt, sugar, aged vinegar, seafood soy sauce, minced garlic, sugar and stir well with chopsticks.
8. Add the sting, stir well with chopsticks, put out the plate, sprinkle with chili rings.
Tips:
1. Pickled jellyfish is saltier to soak in water in advance, change the blister several times to remove the salt flavor, cut open and then soak it, you can shorten the brewing time.
2. When the jellyfish head is scalded with hot water, the water temperature should not be too high, about 80 degrees, the higher the water temperature, the larger the shrinkage of the jellyfish head, the more drainage and the taste becomes old and tough, eating is not crisp.
3. When mixing, first mix the cabbage shreds, and then put the sting head, so that the sting head will not be too salty, do not put oil when mixing, eat refreshing, fresh.
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