Chinese Food
Shredded cucumber with jellyfish in cold sauce
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Cooking ingredients
Cooking Steps
Step1:Soak jellyfish in cold water for 34 hours, and change water 34 time
Step2:Wash the jellyfish until it has no salty taste. Scald it with 70 ° C80 ° C. soak it in clear water and cool it for standby
Step3:Cut jellyfish and cucumber. Cut ginger, garlic and coriander
Step4:Seasoning with soy sauce, sugar, salt, chicken essence, cooking wine, vinegar, pepper oil or sesame oil
Step5:Mix the sauce with jellyfish and cucumber before eating.
Cooking tips:1. The time for catching jellyfish should not be too long. After chucking, it is best to put it in cold water immediately. The jellyfish is more crisp. 2, the hot water temperature of the jellyfish can not be too high or too low. The jellyfish has a severe shrinkage at high temperature. The jellyfish does not feel brittle when the temperature is low. 3, seasoning juice can be adjusted in advance. Only when garlic is contacted with air can it be volatilized. Before eating, pour it in. Avoid affecting the taste. 4, jellyfish skin. It's a cool food. You'd better put more ginger powder to neutralize it. There are skills in making delicious dishes.
