Homemade Chili Oil Salad Jellyfish

Overview

The memory related to cold dishes comes from summer. Today I bought chili noodles from Kuanzhai family and took advantage of the opportunity to make a cold cucumber and jellyfish head

Tags

• cold dishes
• home cooking
• common dishes
• children
• old man
• dinner with friends
• summer recipes
• dinner
• chili noodles ground wide and narrow
• cucumber
• garlic
• green onions
• jellyfish head
• tempeh

Ingredients

Steps

1. 1 Ingredients to prepare: cucumber slices, 1 jellyfish head, homemade chili oil (recipe below)

   

2. 2 Place cucumber and jellyfish shreds in a bowl

   

3. 3 Drizzle with homemade cold vegetable red oil. I learned how to make the red oil through communication with the food consultant of Kuanzhai Food House

   

4. 4 Mix the seasoning with cucumber and jellyfish evenly

   

5. 5 A delicious cold jellyfish is ready

   

6. 6 Make black bean sauce: Heat an iron pot, add black bean, scallions and garlic into the pot, stir-fry until the garlic turns slightly yellow, set aside and set aside

   

7. 7 Making chili oil: Some people say that Sichuan chili noodles must be used to make chili oil. The chili noodles from Sichuan are not as spiritual as the chili peppers from other places, so they only have spiciness and no soul. First leave 1/2 of the chili noodles in the bowl, and slowly stir-fry the rest over low heat until fragrant.

   

8. 8 Mix the fried chili noodles with the uncooked ones and drizzle with hot oil. (Kuanzhai Food Consultant said that frying part of the chili noodles can give the red oil a slightly burnt flavor and at the same time control the spiciness)

   

9. 9 The effect of mixing black bean juice and red oil is that you can prepare a little more at a time and store it in the refrigerator for later use.