Jellyfish are divided into two types: jellyfish head and jellyfish skin.
But they are all processed and brewed by jellyfish.
Jellyfish skin is made from the umbrella cover of a jellyfish,
It is characterized by large pieces, thin skin, white color, and no black film.
Jellyfish head refers to the tentacles of a jellyfish,
The meat is thicker.
Jellyfish head is a high-quality product among jellyfish.
The taste and nutritional value are improved to a higher level.
Jellyfish head mixed with vinegar
Recipe Recommendations
- sea bream head 300g
- carrots half a
- garlic 4-merous
- white sugar a little
- chicken essence a little
- salt a little
- sesame oil a little
Steps for Jellyfish head mixed with vinegar
1
Wash the jellyfish head away from the sand
2
Soak in clear water for 5-6 hours, changing the water several times in between. Because jellyfish heads are pickled, change the water frequently
3
Wash the brewed jellyfish head, cut it into small pieces along the jellyfish petals, and serve for later use
4
Peel and shred the carrots for later use
5
Chop garlic and set aside
6
Pour water in the pot. After the water boils, blanch the jellyfish head with water, then quickly pick up and put it into a bowl. It only takes more than 10 seconds. Make sure not to blanch for too long, otherwise the jellyfish head will not be crisp and affect the taste., then pour the jellyfish head into cold water several times and place it in a bowl for later use
7
Peel and rub the carrots into shreds, chop the garlic and place them in a bowl, then add a small amount of white sugar, chicken essence, and salt to taste, then add appropriate amount of vinegar, drop a few drops of sesame oil, mix well and serve.
8
Load the plate