Cold White Flower Jellyfish Skin Recipe

Cold White Flower Jellyfish Skin

1. The jellyfish skin is soaked in water for more than 6 hours, and the water is changed repeatedly in the middle to remove the alum water taste. Because the jellyfish needs to be treated with alum during processing, the residue is not good for the body. I soaked for 12 hours.

2. Cut into filaments, soak for another 2 hours, and change the water in the middle

3. Be sure to drain the water, so that the taste is good, shred the red pepper, cut the coriander, cut the green onion, mince the garlic, and put it together with the jellyfish

4. Add 2 spoons of chili oil (usually used for meals), 1 teaspoon of salt (spoon in the seasoning box), 2 spoons of white vinegar, half a spoon of sugar, half a spoon of light soy sauce

5. Mix well, and the delicious cold jellyfish will be out of the oven~ Since it has been soaked for a long time, there is no alum water taste at all, and the flavor of the seasoning is also very good.

6. The calories of jellyfish are super low, and a plate of jellyfish shreds is not as calorie as half an apple, so don’t worry about getting fat, and it also has the effect of clearing away heat and detoxifying

Cold White Flower Jellyfish Skin

Ingredients

Cold White Flower Jellyfish Skin

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