Beautiful jellyfish in my heart
Overview
The older the jellyfish is, the better the quality is, with a crispy and tender texture. New jellyfish are moist, tender, have no crystalline salt particles or vitriol, and are brighter and brighter in color; old jellyfish are the opposite. When choosing jellyfish, be careful not to choose air-dried jellyfish. After being dried, the jellyfish cannot be restored to its original shape after being soaked in water, and it becomes tough and old, like a leather strip that cannot be bitten or chewed. At the same time, do not choose jellyfish that have been exposed to rain, because it is easy to rot.
Tags
Ingredients
Steps
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Soak jellyfish shreds in water for 1 day, wash them, soak them in rice vinegar for 1 hour, and rinse them until there is no odor. Wash and peel Xin Mei
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Grate it into threads, use salt to remove the water, and squeeze it clean.
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Put shredded jellyfish and radish into a container, add 15ml rice vinegar, a few drops of Maggi fresh chicken powder, 1/4 tsp white pepper, 1/4 tsp sesame oil, 1 tsp sugar, 1 tsp
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Sprinkle with white sesame seeds, mix well and serve.
