Xiao Wang has something to say:
Hello, dear old and new friends, hello everyone. Now it's time for Xiao Wang to share the food with everyone. The delicacy that Xiao Wang shared with you today is sweet and sour jellyfish. The ingredients and cooking methods of this dish are relatively simple. This dish is made with jellyfish skin as the main ingredient, and the method is also common sweet and sour flavor. Xiao Wang believes that everyone has tasted sweet and sour foods in their lives, such as sweet and sour ribs and so on.
Therefore, cooking ingredients into a sweet and sour flavor is a relatively common cooking method. At the same time, the sweet and sour taste is very appetizing, and even the ingredients inside are very refreshing. And jellyfish is a very nutritious ingredient, containing a lot of nutrients. So, how to make this dish? Although it is relatively simple, next, Xiao Wang first shared the cooking method of this sweet and sour jellyfish to everyone.
Ingredient preparation area:
300 grams of water stings, 200 grams of cabbage, 25 grams of red peppers (depending on the situation).
Ingredient preparation area:
1/2 tsp each of salt and MSG, a little sugar and vinegar, 1 tsp of shallot oil, 1 tbsp cooking oil (prepare according to your taste).
Production area:
[1] We must first prepare all the ingredients that should be prepared, and then proceed to the next step. Wash the prepared jellyfish skin and remove the black film and impurities from the surface. After draining, roll the jellyfish skin into a slightly longer curl. The jellyfish rolls are then cut into filaments with a knife and placed in a container of the right size.
[2] In the container, add the appropriate amount of cold water. Soak the jellyfish skin for a while to remove excess salt from the jellyfish skin. From the pot, add the right amount of water to the pot. When the water has boiled, place the jellyfish into the pot. After a quick blanch, remove the jellyfish from the pan.
[3] Then rinse the jellyfish again with cool water, drain and set aside. Wash the prepared cabbage and remove the roots and outer layers of old cabbage leaves. Remove the tender cabbage leaves from inside and wash them. After draining, cut the cabbage leaves into strips and place them in a suitably sized container.
[4] In the container, add a little table salt. After stirring well, marinate the cabbage leaves for a while. Wait for the cabbage leaves to be pickled to produce moisture, then wash them with clean water and set aside. After washing the prepared red peppers, remove the pepper stems and pepper seeds. After draining, cut it into thin filaments and set aside.
[5] Put the cut filaments into a small bowl and set aside. Raise the pot, put the pot on the fire and add the appropriate amount of cooking oil to it. When the oil is 90% hot, pour the hot oil from the pan into a bowl filled with red pepper shreds. After simmering the aroma in the bowl, add shallot oil, salt, monosodium glutamate, sugar and white vinegar to the bowl.
[6] After stirring well, set aside into a sweet and sour sauce. Place the chopped jellyfish and cabbage shreds in a good-sized basin and pour in the sweet and sour sauce prepared earlier. Stir until all the ingredients are flavored, then put the ingredients in the bowl and serve them on the table to start tasting the dish.
Tips Discussion Board:
Today's sweet and sour jellyfish is ready. Share the recipe of sweet and sour jellyfish, appetizing, nutritious, delicious and delicious. If you're interested in this dish, or if you like jellyfish, try making this delicious dish at home!