How to make shredded jellyfish delicious cold?

Old vinegar sting head

Ingredients: 150g jellyfish head, 25g minced chives, 15g light soy sauce, 30g old vinegar, appropriate amount of sugar, 2g MSG, sesame oil 10 grams, peanut oil 15 grams.

Method:

1. Use jellyfish heads pickled every other year, wash off the sediment, soak in clean water for 5-6 hours, then rinse the sediment and follow the sting flaps Cut into small pieces, rinse with water for a few hours and set aside.

2. Put the minced scallions in a small bowl, heat the peanut oil in the pot, and pour it into the bowl of minced scallions to make the minced scallions smell fragrant to make scallion oil.

3. Strain the water from the jellyfish head, put it into a bowl, pour 80℃ boiling water into it, scald it, drain the boiling water immediately, add vinegar, light soy sauce, sugar and MSG while it is hot, mix well, and then Pour in sesame oil and scallion oil and serve on a plate.

Features: bright yellow color, crisp and tender chewing, sour and sweet, rich green onion aroma.

Key points for production:

1. The texture of aged jellyfish is tender and crisp, while the skin of old jellyfish is old and tough.

2. When scalding jellyfish heads with boiling water, the water temperature should not be too high. The higher the water temperature, the greater the shrinkage of the jellyfish head, the more drainage and the texture becomes old and tough.