Old vinegar stings the head

Overview

Because we are close to the sea, the vinegar jellyfish head has become a well-known dish to go with wine. Especially the holiday family dinner is indispensable. Jellyfish are jellyfish in the sea. The edible parts are the head and skin. The method of making jellyfish is very interesting. Stack the jellyfish one layer at a time and sprinkle salt vitriol on each layer to remove the moisture. In the end, only a thin layer is left, which can be dried and stored. The jellyfish head is the tentacle part of the jellyfish. The meat is thick and nutritious. It is the finest jellyfish. Its taste and nutritional value are better than the jellyfish skin. The jellyfish head has very rich nutritional value and is rich in various nutrients needed by the human body. Since jellyfish is very salty when pickled, it needs to be soaked in water a day in advance to precipitate the salt before cooking, so that it can have a good taste.

Tags

• cold dishes
• home cooking
• aged vinegar
• coriander
• cucumber
• garlic
• jellyfish head
• june fresh lemon steamed fish with soy sauce
• oyster sauce
• fine sugar
• sea salt
• sesame oil

Ingredients

Steps

1. 1 Prepare all the ingredients. Soak the jellyfish a day in advance, then blanch it lightly in water and set aside.

   

2. 2 Wash the cucumber, flatten and cut into sections.

   

3. 3 Put the jellyfish heads and cucumbers into a small basin.

   

4. 4 Add 1 spoon of June fresh lemon steamed fish soy sauce, 3 spoons of mature vinegar, 1 spoon of Vida's premium oyster sauce, 2 spoons of fine sugar and a few drops of sesame oil.

   

5. 5 Then add minced garlic, minced coriander, and salt.

   

6. 6 Use tongs to mix evenly, or wear gloves and mix directly with your hands, put it on a plate, and our old vinegar stew is complete.