It's time for fresh jellyfish to market in large numbers, and the sea jellyfish, a sea creature with toxins, is almost exclusively cooked and eaten by the Chinese on a global scale. Chinese soaked it by using lime or alum, removes the toxins from the body and divides it into two parts, jellyfish skin and jellyfish head, mostly for the preparation and consumption of cold dishes.
In addition to the Chinese habit of eating jellyfish, in Malaysia, jellyfish are also made into satay food for consumption. In China, as early as the Tang Dynasty's "Records of the Ridge Table", it is recorded that "jellyfish nan people are good at eating, cloudy warmth, and curing the disease of river fish", which shows that the ancients would not only eat jellyfish as food, but also used to treat diarrhea.
Because the jellyfish after making it usually adds a lot of coarse sea salt to pickle and preserve, so its preservation time is very long, which also allows it to enter a certain inland area from the southeast coastal area in the period when logistics and transportation are not so developed, so jellyfish in ancient times, is one of the few seafood foods that can enter the table in the inland area.
Most of the time, people will eat the crisp jellyfish as a cold mix, especially in the hot summer, or on the table of friends during the New Year's Festival, which is a very good appetizer. What morning light brings to you today is to sauté jellyfish with meat into a hot dish, so that it can be transformed from an appetizer into a next meal, hoping that it will make you have a little appetite during the autumn tiger season.
< h1 class="pgc-h-arrow-right" > a list of ingredients needed</h1>
Jellyfish skin/jellyfish head × to taste
Pork neck back meat × appropriate amount
2 cloves × garlic
Ginger × 1 small piece
× 1 small portion of green onion
1 millet spicy ×
< h1 class= "pgc-h-arrow-right" > key ingredient descriptions</h1>
Jellyfish skin / jellyfish head: jellyfish skin or jellyfish head can be, the first choice of jellyfish head, it is more crisp than jellyfish skin, the taste after frying will be better, if you can't buy it in the market, you can go to a larger supermarket to look around, generally will be bagged jellyfish for sale, and easy to eat, no need to do special treatment.
Pig neck back meat: located in the back of the pig's neck, here is the least the pig will move to the part, the meat will be particularly tender, and the lean meat mixed with a trace of intermuscular fat, which is very similar to snowflake meat, whether it is fried or grilled, it is very delicious.
Onion, ginger, garlic: Due to the characteristics of jellyfish, it does not have a special taste itself, nor does it have the umami taste of general seafood, so we use the method of stir-frying shallots, ginger and garlic to enhance the sense of smell of the whole dish, only a small amount.
Millet Spicy: The red millet spicy not only enhances the final appearance of this dish, but after being stir-fried in hot oil, it is also the key to making you eat two more bowls of rice, which is completely different from the effect of dried chili peppers or chili noodles after overheating oil.
<h1 class="pgc-h-arrow-right" > the detailed cooking steps of a dish</h1>
- step 01 –
First, after cutting the fresh pork neck back meat into thin slices, sprinkle in the appropriate amount of corn starch, with more cooking oil, grasp it with the meat slices by hand, put aside and marinate for 5-10 minutes; then cut the green onion into green onions, ginger slices, garlic slices, and millet spicy slices (the chili seeds inside should be used together) for later.
- step 02 –
First heat the empty pot completely, and then pour more cooking oil, heat the heat until there is oil smoke, turn to medium heat; pour the marinated meat slices into the pot, spread it all in the pot, wait until the bottom of the meat slices has obvious whitening, you can use a shovel to easily turn it over, and there will be no sticky pan problems; then keep stir-frying the meat slices until all are white, you can get out of the pot for later.
- step 03 –
After the oil left in the pan after the fried meat slices are heated again, the onion, ginger, garlic and millet spicy are poured into the pot, quickly stir-fried until the aroma wafts out, and then the fried meat slices are poured back into the pot and slightly stir-fried; then add a little salt and extremely fresh, stir-fry until the meat slices are completely integrated with the flavor, and then pour the jellyfish with controlled dry water and stir-fry slightly, and then you can get out of the pot.
- step 04 –
Because a large number of ingredients in the jellyfish are water, so it can not be heated and fried for a long time, so that after the operation, it will release a large amount of water in the jellyfish, so that the jellyfish fried meat will fail, so we just need to pour it into the pot before the last pot, and slightly stir-fry to get out of the pot.
<h1 class= "pgc-h-arrow-right" > cooking points and tips</h1>
In the general recipe, you will add some cooking wine when marinating pork, most of the role of this is to remove the fishy smell of pork, if you are fresh pork purchased on the same day, this step can be completely omitted, fresh pork in the room temperature environment for a long time will not have water release, touch it with your hands, there will be a sticky feeling, there will be no strange taste, and frozen pork or not too fresh pork will not have these feelings.
The use of corn starch can make the texture of the meat slice more tender, although other types of starch will also have an effect, but in comparison, the corn starch effect is better, and it is lighter than other starches at high temperatures; and the addition of cooking oil marinade can lock the moisture in the meat slices, and can lock the starch in it to reduce the chance of sticking to the bottom of the pan in the high temperature pan.
In - step 02 – in, the operation of the first out of the pot after frying the meat slices has a term, called slippery meat slices or slip meat slices, the role of which is to first fry the meat slices to a semi-broken state, and then return to the pot for a short time to heat and stir-fry, the advantage of this operation is that it will not let the meat slices be in a continuous heating environment for a long time, it can make it easier to maintain a tender state, and with the assistance of starch, you can make your fried meat slices dare to be with the chef for a long time.
In addition, the jellyfish we eat is only a branch of the huge family of jellyfish, its scientific name is: Rhopilema esculentum, in ancient times people called it a rayfish, in some areas also called red stinger, face sting or eel, so not all jellyfish caught in the sea are edible. Also, don't try to brew jellyfish yourself, it will be a safety risk if you don't get it right.
<h1 class="pgc-h-arrow-right" > The Tale of Morning Light</h1>
At the end of each recipe, there will always be a long and long talk, the reason is still afraid of missing the small details that need attention, which leads to the failure of your cooking process, I don't know if you have not used the morning light to throw bricks and jade, successfully make delicious or delicious dishes?
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