Cold and Crispy

by Zhenzhen Baby

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Jellyfish silk is cut into silk from the skin of the jellyfish. To be precise, it is the silk cut from the skin of sand stings. Generally, fishermen use fresh sand stings to drag alum and cut into silk, then dehydrated and added salt in a bucket. It is good to buy jellyfish silk that is not white. Generally speaking, white and yellow jellyfish are more delicious. Of course, it depends on the time of dehydration. The jellyfish silk currently on the market varies from good to bad. A good jellyfish silk mainly depends on its length, hardness and dryness. The length is the kind that looks attractive, the hardness is old enough for the salt, and the dryness is the long dehydration time. There are three aspects to ensure that the jellyfish is delicious. "

Ingredients

Cold and Crispy

1. Prepare the raw materials, peel the lettuce, soak the fungus, jellyfish, carrots, garlic cloves

2. Because the jellyfish is pickled in salt, soak it a day in advance

3. Boil the water in a pot, lightly blanch the jellyfish and serve immediately, otherwise it will become very small and affect the taste

4. Put it in cold water immediately after blanching

5. Control dry water for use

6. Lettuce cut into thin strips

7. Blanch it in boiling water. Don't blanch it for a long time. It won't be crispy and affect the taste.

8. Put it in cold water to cool

9. Drain the water and set aside

10. Boil the fungus in boiling water

11. Too cold in cold water

12. Drain the water and cut the fungus into filaments

13. Carrots cut into thin strips

14. Mince garlic

15. Put the prepared raw materials into the container

16. Add waterlogging juice and sugar and mix well

17. Into the plate

18. This small cold dish has a crispy texture

19. It tastes very refreshing

20. You can try it too

21. Delicious and nutritious

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