Blackwood twirls
By VicentaLakin
Recipe Recommendations
- jellyfish skin 150 grams
- black fungus 20 grams
- coriander appropriate amount
- carrots appropriate amount
- garlic appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- salty and fresh
- mix
- ten minutes
- ordinary
Steps for Blackwood twirls
1
(a) Hot water, which is placed in the net of the sea swirl and burned in the water for 10 to 20 seconds at approximately 80 degrees
2
Burned sea stings are placed in cold water, with two to three hours to change water once and three times
3
(a) A well-boiled sea swirl is then dried on the leaking spoon
4
Put the black ear in the open water
5
Slicing the well-eared black wood into silk; slashing the garlic for backup; screeching the garlic for scraping; cut the garlic for paste; cut the fragrance for shredding; and cut the carrot for thin silk for backup
6
Join the olive oil and mix it with salt and black peppers and white vinegar
7
Combination is sufficient
8
And a nice, squeaky, cold, black-mucked twirl can come to the table。Blackwood twirls Make Tips
To scald the jellyfish skin, you can either blanch it directly or pour water at 80°C over the shredded jellyfish three or four times. However, be careful not to use water that is too hot or to blanch it for too long. After blanching, rinse the shredded jellyfish quickly with cold water to maintain its crisp texture. To drain the water, you can either place the jellyfish in a strainer or on kitchen paper towels to remove excess moisture. When mixing the dish, add the oil first, and then add salt, vinegar, and MSG just before serving. This will help lock in the moisture, preserve the best texture, and prevent the jellyfish from losing its flavor.