Chinese Food
Jellyfish with amber head in cold sauce
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Jellyfish with amber head. It looks like amber. It tastes crisp and crisp. It is the best jellyfish in jellyfish. It is not only nutritious, but also contains iodine. It can dilate blood vessels, reduce blood pressure, conduct silting and accumulation, clear away heat and phlegm. It is beneficial to tracheitis, asthma, gastric ulcer, rheumatoid arthritis and other diseases. It also has the function of preventing and treating tumors. You often eat jellyfish to protect your health. This year's new year's treat. Besides Kwai Tai meat, made this crispy, time-saving and quick fried cold jellyfish. Relatives are very grateful. This dish has been CD-ROM. So record it.
Cooking ingredients
Cooking Steps
Step1:Take out the jellyfish head and wash it. Soak it in warm water for 1 day. Change the water twice in the middle of the way. Soak it to remove the saltiness.
Step2:Take 1 / 3 of the radish, peel it and wash it. Slice it and cut it into shreds.
Step3:Marinate with a spoon of salt for 30 minutes.
Step4:Jellyfish quickly pass through with boiling water. Squeeze dry water and cut into shreds. After pickled radish, it will come out of water and squeeze dry water.
Step5:Put the minced garlic, sesame oil, extremely fresh soy sauce, chopped peppers and sugar into the bowl. Mix well. The chopped peppers are salty. Add a little salt if it's light.
Step6:It's crisp and refreshing, fresh and not greasy.
Cooking tips:There are skills in making delicious dishes.
