Old vinegar sting head
Because we are close to the sea, the old vinegar jellyfish head has become a household appetizer. In particular, festive family banquets are indispensable.
Jellyfish is the jellyfish in the sea, edible parts are the two parts of the sting head and the sting skin, the jellyfish method is very interesting, the jellyfish are stacked layer by layer, each layer is sprinkled with salt alum to remove the water, and finally only a thin layer is left, which can be dried to preserve. Jellyfish head is the tentacle part of jellyfish, the flesh is thicker, rich in nutrition, is a fine product in jellyfish, the taste and nutritional value is better than the stinging skin, the nutritional value of jellyfish head is very rich, rich in a variety of nutrients required by the human body. Since jellyfish are very salty by pickling, you need to soak in water a day in advance to precipitate salt before cooking, so that you can have a good taste.
ingredient:
400 grams of sea stings, 2 cucumbers, 1 spoonful of steamed fish sauce for fresh lemon in June, 3 spoons of aged vinegar, a few drops of sesame oil, a little sea salt, 1 spoonful of Parsley Oyster Sauce, 2 spoonfuls of caster sugar, 1 root of coriander.
method:
1. Prepare all the ingredients, soak the jellyfish head a day in advance, change the knife and gently blanch it into the water for later.
2. Wash the cucumber and pat it flat and cut into sections.
3. Place the jellyfish head and cucumber in a small pot.
4. Add 1 tbsp Steamed Fish Sauce with Fresh June Lemon, 3 Tbsp Aged Vinegar, 1 Tbsp Parc Darmei Oyster Sauce, 2 Tbsp Caster Sugar and a few drops of sesame oil.
5. Add minced garlic, chopped parsley and salt.
6. Use the clip to grasp and mix evenly, or wear gloves to grab and mix directly by hand, plate, and our old vinegar sting head is complete.
Tips
1. Jellyfish heads must be soaked off the alum and salt of the stings, soaking for at least one day.
2. When blanching water, be sure not to open the underwater pot, see the water slightly open immediately pour into the jellyfish head, about 5-6 seconds immediately fish out too cold, otherwise it will become old.
3. After the blanched jellyfish head is cooled by cold water, it can be slightly iced, not only the sting head is fragrant and crispy, but also very tender.
4. If the soaked jellyfish cannot be eaten for a while, it can be soaked in salt water to prevent the jellyfish from being difficult to chew after drying.
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