How to make jellyfish delicious?

First course: cold shredded Flammulina velutipes jellyfish.

Ingredients: Flammulina velutipes 300g, jellyfish silk 200g.

Seasoning salt 1 teaspoon vinegar 1/2 tablespoons garlic 1 cloves soy sauce 1/2 tablespoons sesame oil 1 teaspoon red pepper, 2 coriander 1 white sesame seeds with a little sugar, 2 teaspoons.

Method of cold mixing Flammulina velutipes jellyfish silk

1. Wash Flammulina velutipes and jellyfish silk, drain for later use, and stir-fry white sesame seeds until fragrant.

2. Add Flammulina velutipes and jellyfish silk 10 second after the pot is boiled, and drain the water with cold water for later use.

3. Add salt, sugar, soy sauce, vinegar and sesame oil into the bowl, and stir well to make the sauce.

4. Chop garlic, dice pepper and cut coriander into small pieces for later use.

5. Put Flammulina velutipes and jellyfish silk into a bowl, and mix garlic, pepper, coriander, cooked white sesame and seasoning.

Second course: Braised jellyfish with braised pork.

Ingredients pork belly 400g Fuze spicy jellyfish 300g.

Seasoning, rock sugar, appropriate amount of soy sauce.

Braised jellyfish with braised pork.

1. Pork belly, preferably with skin. Delicious. Cut into large pieces. Spare.

2. Fresh jellyfish.

3. After washing, cut into large pieces and soak in salt water for a while.

4. Pork belly, add rock sugar first, then fry first. According to the practice of braised pork. Fried.

5. When the braised pork is almost cooked, add the soaked jellyfish and stir-fry for about 5- 10 minutes.

6. Mix some chopped green onion before cooking and put it on the plate.

The third way: Fried shredded chicken with jellyfish.

Ingredients: 200g chicken breast and 300g jellyfish skin.

Accessories: carrot 25g, persimmon pepper 25g.

Seasoning salt 4g soy sauce 5g monosodium glutamate 2g ginger 3g garlic 5g cooking wine 5g starch 5g starch 10g vegetable oil 600g egg white 1g sugar 10g leek 5g broth 50g sesame oil 5g.

Braised shredded chicken with jellyfish

1. Prepare materials

2. Wash the chicken breast, cut it into pieces 0.3 cm thick and 5 cm long, wash the blood with clear water, and drain the water.

3. Put it in a bowl, add refined salt, cooking wine, monosodium glutamate, egg white and dried starch, and grab it and size it evenly.

4. Soak the jellyfish skin in clear water for 2 hours, then peel off the black clothes, squeeze out the astringency and salty taste, wash it, and cut it into thick and thin filaments with a length of 5 cm.

5. Rinse in water several times. Take it out and blanch it in hot water at 50℃. Take it out and drain it for later use.

6. Peel carrots, wash them and shred them; Wash the pedicled and seeded green peppers and cut them into filaments.

7. Rooted shallots, washed and cut into 3 cm long sections; Peel and wash ginger and cut into powder; Peel garlic and cut into garlic slices.

8. Wash the pan, put it on a medium fire (also called slow fire or warm fire, that is, turn the household gas stove to the middle range), scoop in 600g of vegetable oil (45g), and burn it to 40% heat (the oil temperature is about 90℃, the surface is smokeless and noiseless, and the oil level is calm).

9. Pour in shredded chicken breast and stir-fry until it changes color.

10. Then, take out the oil filter with a colander.

1 1. Leave 10g vegetable oil in the original pot, heat it with high fire, add onion, Jiang Mo and garlic slices and stir-fry until fragrant.

12. Add carrots and shredded green peppers and stir fry.

13. Add shredded chicken.

14. Add chicken soup, cooking wine, soy sauce, white sugar and refined salt to boil, and then add monosodium glutamate to adjust the salty taste.

15. Thickening with water starch

16. Add the scalded jellyfish silk.

17. Sprinkle with sesame oil and mix well.

Cooking skills 1, chicken breast should be cut into shredded chicken in batches with uniform thickness and moderate size. Let it expand at low temperature.

2. When frying shredded chicken, use medium fire and 40% hot oil temperature. Jellyfish silk can only be soaked in hot water at 50℃, not boiled in a boiling pot, otherwise it will melt into water.

3, stir-fry this dish must be stir-fried at high speed.

I hope my answer is helpful to you.