Red Oil Sea Sphinx
By VicentaLakin
A few days ago, a refreshing and classic sea-swirling heart was made, and today it's the same. It's still a few homemade treasures that I used to use to mix cold foods -- big greasy sauces with homemade canyon greasy greasy greasy spicy spicy spicy spicy spicy spicy spicy, which the capemen likes
Recipe Recommendations
- Water hair jellyfish silk 200 grams
- Homemade Sichuan-style red oil 2 tablespoons
- soy sauce 1/2 scoop
- Ninghuafu balsamic vinegar 1 scoop
- Oil poured chili 1 scoop
- hot and sour
- mix
- ten minutes
- simple
Steps for Red Oil Sea Sphinx
1
Preparation material. Watery sea swirl bubbles with fresh water overnight and washes until salty. Two hours with rice vinegar to smell。
2
1/2 spoons of soy sauce in sea stingers
3
Two spoons of red oil
4
One spoon of vinegar in San Sining
5
I'll put it in a spoon of spicy oil. (Homemade spicy: A small fire boils the platinum up to a little yellow with a proper amount of oil, mixed half of the oil with pepper, and the remaining half of the oil continues to heat up the small fire to a big charred yellow, then pours into the pepper oilRed Oil Sea Sphinx Make Tips
The shredded jellyfish itself is already salty, and soy sauce and vinegar also have a salty taste, so there is no need to add extra salt. Make sure to rinse the jellyfish strips until the saltiness is gone; otherwise, the finished dish will be too salty.