Perilla and pine nuts mixed with jellyfish
By NealShields
Ingredients: chicken essence
Recipe Recommendations
- jellyfish skin 400 grams
- cucumber 1 piece
- pine nuts 100 grams
- sesame oil appropriate amount
- salt appropriate amount
- garlic 10 grams
- soy sauce 5 grams
- sugar appropriate amount
- vinegar appropriate amount
- chicken essence appropriate amount
Steps for Perilla and pine nuts mixed with jellyfish
1
Ingredients: 400g jellyfish skin, 200g cucumber, 60g perilla, 100g pine nuts.
2
Wash the jellyfish skin repeatedly with clean water and change water to remove salty taste, or wash it and soak it in large amount of water for 4 to 6 hours
3
Wash the cucumber and pat it flat with a knife
4
Beat the whole cucumber, cut it into sections, place it on a plate, add some sugar, and stir to marinate
5
Remove the pan and pour in a large bowl of water, add ginger slices to boil
6
Add the jellyfish skin and blanch it in water for 2 minutes and pick it up
7
Picking up the jellyfish skin is too cold
8
Put in a plate containing purified water
9
Wash the pine nuts, put sesame oil in the pan and heat it, add the pine nuts and fry them until yellow
10
Cut ginger, minced garlic, perilla, and pickled pepper cubes and place them in a bowl. Pour in the fried pine nut oil
11
Add light soy sauce, vinegar
12
Add salt and chicken essence
13
Season and mix well
14
Add the seasoning and mix well with the jellyfish skin cucumber
15
Finished product