Chinese Food
Jellyfish head in cold sauce
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As a child, because of the limited conditions, jellyfish can only be eaten in the Spring Festival. So every time I eat jellyfish in the new year, I think it's delicious. Now the living conditions are good. When you want to eat and when you can eat it. But because of this, you have less expectation. Instead, you think it's not as delicious as before. Jellyfish head in cold sauce. It's my memory. It's prepared at home every Spring Festival. New year's day, I eat a lot of fish and meat. And some jellyfish in cold sauce. It's very refreshing. There may be leftovers in a table of dishes. This dish is light in the morning. There is absolutely no leftovers.
Cooking ingredients
Cooking Steps
Step1:Soak the jellyfish skin in cold water for a day or two. Change the water for two or three times. Then wash it. Cut the jellyfish skin into shreds and scald it in hot water of about 80 ℃. Immediately remove and squeeze out the water for use.
Step2:Purple cabbage and cucumber are washed and sliced separately.
Step3:Cut garlic into two small pieces. Add a tablespoon of vinegar, a tablespoon of soy sauce and a little more sesame oil to make a sauce
Step4:Jellyfish skin, purple Ganlan silk and cucumber silk in a large bowl. Pour in the sauce and mix well. In summer, it's best to refrigerate and eat it. It tastes better.
Cooking tips:1. When the jellyfish is too hot, the water temperature should not be too high. The higher the water temperature is, the more the jellyfish contracts, the more it drains, and the taste gets older and stronger. 2. Because jellyfish heads are salty when they are bought, they should be soaked with clear water in advance. The amount of seasoning is adjusted according to the saltiness of jellyfish. There are skills in making delicious dishes.
