Cold jellyfish

Overview

Salad cooking techniques are easy to master. I summarized some points on making cold dishes. ◎When purchasing raw materials, try to choose fresh ones. ◎Cleaning: Carefully rinse away any sand, gravel and insect eggs attached to the roots of vegetable leaves or in the leaves. ◎Blanch vegetables containing more starch and oxalic acid, such as potatoes and spinach, which must be cooked. ◎It is best to make the prepared cold dishes fresh and eat them right away. If not, don't refrigerate it in the refrigerator for too long, and it's best not to eat cold dishes that have been cooked overnight. Please add anything I missed! Let’s talk about today’s cold jellyfish. Shredded jellyfish is generally salty, so its salty taste needs to be removed before mixing. I am used to the water-rinsing method, which is to put the ingredients under the faucet and rinse. The second is its fishy smell. Garlic and vinegar can effectively reduce its fishy smell.

Tags

• snacks
• home cooking
• old man
• dinner with friends
• summer recipes
• lunch
• chili oil
• cucumber
• jellyfish
• millet pepper rings
• minced coriander
• vstar soy sauce
• white vinegar
• carrot
• ginger juice
• minced garlic
• salt
• sesame oil
• white pepper

Ingredients

Steps

1. 1 Raw material picture.

   

2. 2 Clean the shredded jellyfish and run it under the faucet for 20 minutes to remove the salty smell.

   

3. 3 Boil water in a pot, add shredded jellyfish and blanch, then remove and soak in ice water, remove and drain.

   

4. 4 Cut the cucumber and carrot into shreds, add a little salt and mix well, drain the water and set aside.

   

5. 5 Mix white vinegar with Vstar soy sauce, chili oil, sesame oil, white pepper and ginger juice to make a sauce and set aside.

   

6. 6 Add the minced garlic, minced coriander, and millet pepper to the prepared ingredients, mix well, add the sauce and mix well.