Cold Sting
1.
Prepare a sting head for use
2.
The sting head just bought should be soaked in water, because it is salty, so it can be soaked for more than 5 hours. Change the water several times in the middle.
3.
After soaking, it should be sliced into thin slices, and blanched in hot water at about 70 degrees to remove the fishy and salty taste
4.
Scald for a few minutes and remove the water control for use
5.
Prepare a cabbage heart for use, it needs to be tender
6.
Cut the green cabbage heart into thin strips and set aside
7.
Scallions, chopped green onions, garlic, minced garlic
8.
The cabbage heart and jellyfish shreds are enlarged in the bowl
9.
Add green onion and garlic, light soy sauce
10.
Add a little salt and a little sugar
11.
Pour sesame oil and mix well
12.
Add coriander and mix well
13.
Min Ruyi: The cold sting head is ready to be plated!
Tips:
Sting head is a relatively salty seafood. It must be soaked in water to remove the salty taste.\nThe water must be changed halfway to remove the fishy taste.\nIt is best to slice it, otherwise it will break easily. \nYou can't use boiled water if you blanch it. Use hot water of about 70 degrees. It will melt if it is too hot. Adding vinegar will taste more delicious, so it is necessary to use balsamic vinegar and rice vinegar.
Buy on JD
Buy on Amazon
