At the beginning of autumn, you should eat something light, so just make it cold with jellyfish head
Jellyfish head is a high-quality product among jellyfish, with a higher taste and nutritional value
Jellyfish head with cold salad
By AlexaDibbert
Recipe Recommendations
- sea bream head 500 grams
- carrot 1/3 Article
- cucumber 1/3 Article
- coriander small amount
- chives small amount
- garlic 1 tablespoon
- salt 1 tablespoon
- vinegar three teaspoons of
- oyster sauce 2 tablespoons
- chicken essence 1 tablespoon
- sesame oil appropriate amount
- peanut oil appropriate amount
- sweet and sour
- mix
- ten minutes
- ordinary
Steps for Jellyfish head with cold salad
1
The jellyfish I bought include imported cylindrical jellyfish, Pakistan clawed jellyfish heads, and domestic electric white jellyfish heads. When you go home, you have to soak in clear water for 24 hours. You have to change the water three times to soak the jellyfish containing alum and sea salt.
2
Cucumber, carrot, coriander, chives (garlic, balsamic vinegar, salt and oyster sauce, not photographed).
3
Shred cucumbers, shredded radishes, cut the jellyfish head along the flower shape, and beat the garlic into garlic paste.
4
Drop the carrot in boiling water and fish for it.
5
Use boiling water to put the jellyfish head down and fish it out (just a moment, otherwise it will shrink very small).
6
Put the cucumber, radish and jellyfish heads together, pour in the oil after cooling, add mashed garlic, vinegar, oyster sauce, sesame oil, mix well, and finally add salt.
7
The cold jellyfish head is ready, please give me a lot of advice.