It's cold

By VicentaLakin

It's cold
Sea stings contain a variety of nutrients needed by the human body, and their fat content is extremely low and they often eat sea stings, not only to clean our stomachs but also to protect our health. Not only is it simple and delicious, but it is also very nutritious and has become a delicious meal at the table。

Recipe Recommendations

  • jellyfish appropriate amount
  • cabbage heart appropriate amount
  • shredded carrots appropriate amount
  • coriander appropriate amount
  • salt appropriate amount
  • Flavor soy sauce appropriate amount
  • sesame oil appropriate amount
  • apple cider vinegar appropriate amount

Steps for It's cold

  • Make It
    1
    The treatment of sea stings: First wash the sea stings and then impregnate them in the water (I spent a day in it), during which time the water was changed several times。
  • Make It
    2
    Then cut to silk。
  • Make It
    3
    And it shall be hotened with water (not boiling, 60 and 70% heat), and it shall be put in the pot, and when it is shrunk, it shall be found. It should not take too long, otherwise it would be too late。
  • Make It
    4
    It's in the pre-prepared cooling water and it's over and over again. When you're eating, you can use the dry water, and you can make your favorite vegetables。
  • Make It
    5
    The well-treated sea stings can be fed at once and can be placed in a large container that is stored with cold water. I put it in a fence basket outside the kitchen window and you can put it in the freezer. Either way it's easy to eat. - This treatment of seaws tastes good, tastes fresh and clean, and has no smell. I don't know
  • Make It
    6
    (b) The cold sea: the cabbage and carrots are cut into silk, and the fragrances are cut。
  • Make It
    7
    And it shall be boiled with water, and it shall be put into carrots, and it shall be fed with salt in appropriate measure, and it shall be taken out of the water and put into the cold water。
  • Make It
    8
    Put all the material in a big plate to mix。
  • Make It
    9
    Add the sauce to the population. Add a proper amount of perfume。
  • Make It
    10
    Add a nice amount of damme sauce。
  • Make It
    11
    A proper amount of apple vinegar and salt is added so that they can be eaten when they are evenly mixed。

    • It's cold Make Tips

    1. Prepare the cold boiled water for soaking the jellyfish in advance, as the blanching time is short; once the jellyfish skin contracts, immediately remove it and place it in the prepared cold water, which is very convenient. 2. Do not blanch the jellyfish skin for too long; remove it immediately as soon as it starts to shrink slightly, otherwise it will become tough. 3. Adding vinegar to the marinated jellyfish is to retain its fresh flavor; otherwise, it will easily lose its taste. 4. Jellyfish must not be pickled with white sugar; otherwise, it cannot be stored for a long time. 5. When removing the jellyfish, be sure to drain the water thoroughly so that it tastes crisp and refreshing. 6. The vegetables used to mix with the jellyfish skin can be adjusted according to personal taste; for example, the cabbage heart can be replaced with shredded lettuce or cucumber.

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