Jellyfish silk is one more step, crisp and refreshing to eat, moderately salty, and not yet fishy!
Colorful jellyfish silk
This year's eleventh holiday is ushering in the 70th birthday of our great motherland, and I believe that all the sons and daughters of China are deeply shocked by yesterday's military parade!
When I saw the fleet skipped the sky above Tiananmen Square, drew out 7 beautiful ribbons, and offered sincere blessings to the 70th anniversary of New China, my heart was really boiling! I feel extremely proud and proud to be a son and daughter of China!
On the occasion of the 70th birthday of the great motherland, I have come to make a "colorful jellyfish silk" to express my blessings to the motherland! Happy Birthday to our great motherland! Prosperity!
Jellyfish is extremely rich in nutritional value and is a high-protein, low-fat, low-calorie nutritious food. Each 100 grams of jellyfish contains about 65 grams of water, 6-12 grams of protein, 0.1-0.5 grams of fat, about 4 grams of carbohydrates, 66 kcal of calories, 182 mg of calcium, 132 micrograms of iodine and a variety of vitamins, especially containing iodine that is lacking in people's diets.
Jellyfish silk
Cucumber, carrot, heart beauty, cabbage, parsley, eggs
Garlic, soy sauce, balsamic vinegar, sesame oil, sugar, salt, monosodium glutamate, chili oil
1: Beat the eggs into a bowl, add a small amount of salt and water and stir well.
2: Pour the right amount of oil into the pan, pour the beaten egg mixture into the pan and spread well, fry over low heat until the noodles are set.
3: Fry until golden brown on both sides.
4: Cool after cooking, roll into rolls, and use a knife to cut into strips and set aside.
5: Cut the carrots into slices, then cut into strips, and set aside.
6, the heart of the beauty first cut into pieces, then cut into silk, set aside.
7: Similarly, cut the cabbage and cucumber into strips, cut the parsley into small pieces, and set aside.
8: Put the jellyfish in a bowl, soak in cold water and cooking wine for half an hour, and then rinse several times. Here I bought bagged jellyfish in the supermarket (because the jellyfish itself has a salty and fishy taste, soaking in cold water and cooking wine can remove excess salty, and fishy), all ingredients are processed, cut into strips, and set aside.
9: Shake the cucumber shreds and carrot shreds, lay flat on the cutting board, and flatten them with a knife.
10: Press the flattened carrot shreds on top of the cucumber shreds, then put the knife face on the shredded carrots and press down several times.
11, the next step as above, the cabbage shredded shake, flattened, put on the carrot shredded, put the knife face on the cabbage shredded and press down several times.
12, the heart of the beauty is scattered, flattened, put on the cabbage shreds, put the knife surface on the heart of the beauty and press down several times.
13, finally, the egg silk is scattered, flattened, put on the heart of the beauty, put the knife surface on the egg shredded and pressed down several times, must be compacted from top to bottom, so that it will not fall apart when it will move.
14, all the ingredients are compacted, butt cut into a triangle, when cutting, the key point is that the knife must be pressed down, can not be sawn back and forth (easy to scatter)
15: Place the cut multicolored silk on a plate, put the jellyfish in the middle, and sprinkle with chopped coriander.
16: Garlic crushed and chopped into small pieces, put into a bowl, add an appropriate amount of soy sauce, balsamic vinegar, sugar, sesame oil, salt, monosodium glutamate, chili oil.
17, drizzled with the seasoned sauce, a delicious and refreshing [colorful jellyfish silk] is ready, placed on the holiday table, very festive yo :) interested relatives can try yo, to ensure that it looks good and delicious :)
Production key points:
Jellyfish itself is salty, be sure to soak in cool water and rinse it many times before eating, soak until it is acceptably salty, and when it is light, we can add salt to taste;
When soaking, an appropriate amount of cooking wine can be added to the water to remove fishiness;
Jellyfish cannot be blanched with hot water, and after blanching, it will tighten and lose its crisp taste;
When spreading the egg skin, fry it over low heat until;
The ingredients in each layer must be compacted with a knife face.
The role and efficacy of jellyfish:
Salty taste, flat, into the liver, kidney meridians, with the effect of clearing heat and dissolving phlegm, eliminating stagnation, moisturizing the intestines and laxatives, reducing blood pressure and swelling;
It is effective for yin deficiency lung dryness, hypertension, sputum fever cough, asthma, fistula sputum nucleus, food accumulation and swelling, dry stool and other diseases.
How to buy:
High-quality jellyfish head: should be white, yellow-brown or red amber and other natural color, shiny, only complete shape, no sting, thick and tough meat, crunchy taste;
High-quality jellyfish skin: should be white or light yellow, shiny, naturally round, large and flat, no red coat, variegated, dark spots, thick and uniform flesh and tough, no fishy odor, crunchy taste.
Eat healthy every day, enjoy a good and happy life :) Today's article will be shared with you here, I am "the delicacy of pigs and pigs", like the pro remember to pay attention, like, collect, forward yo! If you have different practices and suggestions, welcome to leave a message in the comment area below, I will reply to everyone drop, thank you for your support, we will see you tomorrow :)