Cold Jellyfish
Overview
Jellyfish contains a variety of nutrients that the human body needs, and its fat content is very low. Eating jellyfish regularly can not only cleanse the stomach and intestines, but also protect our health. A plate of crisp and refreshing cold jellyfish is not only simple to make, delicious, but also nutritious. It has become a delicacy at the banquet.
Tags
Ingredients
Steps
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How to deal with jellyfish: wash the jellyfish first and then soak them in clean water (I soaked them for a day), changing the water several times during this period.
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Then cut into strips.
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Add water to the pot and heat it up (do not boil, just 60 to 70% hot is enough), put the cut jellyfish into the pot, take it out as soon as you see the jellyfish shrink. The time should not be too long, otherwise it will not be crispy.
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Put it into the cold water prepared in advance and let it cool down repeatedly. When eating, take it out to control the moisture, add your favorite vegetables to taste and then eat.
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If the processed jellyfish cannot be eaten at one time, you can put it into a large container and add cold boiled water to the container for storage. In the current weather, I put it in a fence basket outside the kitchen window, but you can also put it in the refrigerator to keep it cold. Either way it's very convenient to eat. ----The jellyfish processed in this way is delicious, crisp and refreshing, and has no astringent taste. ----
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Cold jellyfish: Cut the cabbage heart and carrot into shreds, and cut the coriander into sections.
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Bring water to a boil in a pot, add shredded carrots, add an appropriate amount of salt, blanch the water and immediately take it out and put it into cold water.
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Place all ingredients into a large plate for easy mixing.
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Add seasonings according to personal taste. Add appropriate amount of sesame oil.
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Add appropriate amount of Flavored soy sauce.
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Add appropriate amount of apple cider vinegar and salt, stir well and serve.
