Health benefits
Jellyfish: protect liver, enhance immunity, delay aging
Coriander: enhance immunity, antioxidant, anti-cancer and prevent cancer Green onions: promote blood circulation
Ingredients
Jellyfish head ( appropriate amount ) | Cilantro (appropriate amount) |
Green onions (appropriate amount) | Sesame oil ( a little ) |
White sugar ( appropriate amount ) | White rice vinegar ( appropriate amount ) |
Light soy sauce (appropriate amount) | MSG ( a little ) |
How to make cold jellyfish
1. Wash the jellyfish skin with clean water, remove the salt, alum, blood and sand, and then soak it in clean water.I usually soak it a day or two in advance.If you are worried that the jellyfish head will not be cleaned properly, you can rub the jellyfish head with salt.This will quickly remove the coarse salt and strange smell from the jellyfish head, and then wash it with clean water.
2. Prepare appropriate amount of green onions and coriander.
3.After soaking the jellyfish heads, blanch them in hot water.The water temperature should not be too high, just 50% to 60% hot.You can also soak it directly in warm water for a while.
4.After cleaning the jellyfish head, cut it into shreds or slices with a knife.
5. Cut coriander and green onions into shreds.
6.Put shredded jellyfish heads and chopped green onions and coriander in a large bowl.
7.Add appropriate amount of white sugar and stir evenly.
8.Add appropriate amount of white rice vinegar and light soy sauce and stir evenly.Marinate for about 10 minutes.The seasoning ratio can be adjusted according to the ratio of one spoon of light soy sauce, two spoons of white sugar, and three spoons of white rice vinegar.Then increase or decrease appropriately according to personal preference.
9.After marinating, add a little MSG to enhance the freshness.
10. Stir evenly and serve.
11. Add a little sesame oil and stir it before putting it on the plate, the taste will be more fragrant.
12.Cold jellyfish head, serve.
13. Sweet and sour, very appetizing.
14. Here is another picture of the finished product.
Tips
1.When jellyfish are served cold, some vinegar should be added appropriately, otherwise the jellyfish will "smell off".
2.The seasoning ratio for cold jellyfish head can be adjusted according to the ratio of one spoon of light soy sauce, two spoons of white sugar, and three spoons of white rice vinegar.Then increase or decrease according to personal preference.
3.Whether it is jellyfish heads or jellyfish skins, they must be washed with clean water before eating to remove salt, alum, blood and sand.You can soak them in clean water for a longer time.Usually I soak it two days in advance.After soaking, it is best to run it through hot water again, then cut it into shreds and eat it cold.
4.If you are afraid that it will not be cleaned properly, you can rub the jellyfish head with salt.This will quickly remove the coarse salt and strange smell from the jellyfish head, and then wash it with clean water.
5.When blanching jellyfish heads, the water temperature should not be too high, only 50% to 60% hot.If the water temperature is too high, the jellyfish head will easily shrink quickly, and the water in the jellyfish head itself will be drained out, making the jellyfish taste too old when eaten.You can also soak it directly in warm water.
6.Jellyfish heads are seafood and have a salty taste.In addition, the jellyfish heads are soaked in salt water when sold, so there is no need to add salt during later processing.
7.Jellyfish head can be eaten cold with fungus.It not only moisturizes the intestines, beautifies and whitens the skin, but also has the effect of lowering blood pressure.Long-term consumption is beneficial to health.
8.Jellyfish heads are cold foods, so those with spleen and stomach deficiency should eat with caution.
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