Hello friends, I am Li Qun. Today, I would like to share with you a spicy, fragrant, crisp and delicious cold sauce dish - cold sauce jellyfish head.
Jellyfish, also known as jellyfish, white-skinned, are produced on the southeast coast. From August to September, jellyfish often float on the surface of the sea in groups, sometimes stranded on the beach by impact, and when fishing, they first pierce their umbrellas with long markers and then catch them with nets. After catching, it is soaked with lime and alum, and then squeezed out of the water in the body, washed and salted. Generally, the umbrella body and the mouth and wrist part are processed, and the mouth and wrist are commonly known as "jellyfish head", and the umbrella part is commonly known as "jellyfish skin". The main process and key points of the production and processing of cold mix jellyfish head are as follows:
Ingredients: jellyfish head 300 g.
Ingredients: 2 green and red millet spicy, 4 garlic cloves, 2 coriander.
Seasoning: fine salt, sugar, monosodium glutamate, sesame oil, sesame oil, shallot oil, chili oil, soy sauce, oyster sauce, balsamic vinegar, cooked sesame seeds to taste.
1. Repeatedly wash the jellyfish head with water, remove salt and sediment, cut into small pieces along the sting flap, soak in water for 4 to 6 hours, and change the water 2 to 3 times in the middle.
2: Cut the millet into chili rings, mince the garlic and parsley.
3: Drain the jellyfish head into a large bowl, pour boiling water at 80~90°C into the bowl, and quickly fish out the plate in 20~30 seconds.
4: Sugar, monosodium glutamate, salt, sesame oil, sesame oil, shallot oil, chili oil, soy sauce, oyster sauce, balsamic vinegar, cooked sesame seeds, chilli rings, minced garlic into a bowl and mix well.
5: Pour the juice on the head of the jellyfish and garnish with chopped coriander.
Points to note:
1. The soaking time of jellyfish head is generally not less than 4 hours, or check the salt by trying.
2. The temperature of the hot water of jellyfish head must generally not exceed 90 ° C, and the time should not be too long.
3, like the light taste of the sauce in the chili oil, soy sauce, oyster sauce can be reduced or canceled.
Dear friends, what do you think of this spicy, crisp and delicious cold sauce jellyfish head? If you like Liqun's food sharing, welcome to the comment area for advice and comment, thank you very much!
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