1. Raw material preparation: sliced cucumber, 1 jellyfish head, homemade spicy oil (see below for the method)
2. Put cucumber and jellyfish in a bowl
3. Top it with homemade cold vegetable red oil. The method of red oil is what I learned from the food consultant of Kuanzhai Food House.
4. Mix the seasoning with cucumber and jellyfish evenly
5. A delicious cold jellyfish is ready
6. To make black bean sauce: Heat an iron pan, pour the tempeh, green onion and garlic diced into the pot, fry until the garlic diced turns slightly yellow, set aside
7. Making chili oil: Some people say that chili noodles from Sichuan must be used to make chili oil. The chili noodles in Sichuan, the chili in other places lack the aura, only spicy flavor, no soul. First save 1/2 of the chili noodles in a bowl, and slowly fry the rest on a low heat to develop a fragrance.
8. Mix the fried chili noodles with the unfried noodles and drizzle with hot oil. (Kuanzhai food consultant said that some freshly fried chili noodles can make the refined red oil have a little burnt flavor and control the spiciness at the same time)
9. For the effect of mixing black bean sauce and red oil, you can prepare more at a time and put it in the refrigerator for later use.
