Red Oil Jellyfish

Name: Red Oil Jellyfish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Jellyfish; 2 tablespoons Soy sauce; 2 tablespoons Chili oil; 1 tablespoon Sugar; 1 piece ginger; 3 cloves garlic; 1 tablespoon pepper powder; 1 tablespoon Vinegar; 2 pieces shallot

by Heart clear as water and pale as clouds

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Red-oiled jellyfish is a highly visible dish on the dining table. It is usually seen in cold dishes on banquets. After simple processing and production, it will become a refreshing and appetizing side dish with wine! In order to make the jellyfish more crispy and more delicious, we must put vinegar in the cold jellyfish skin. The vinegar can ensure the original flavor of the jellyfish skin. Markets and supermarkets sell the salted jellyfish skin, which is dry and ugly, which makes people lose appetite. It seems that there is no appetite in this way, but it can make refreshing and crispy small cold dishes! ! Jellyfish, raw food is poisonous, it becomes a unique seafood dish after being marinated with salt and alum

Ingredients

200g Jellyfish
2 tablespoons Soy Sauce
2 tablespoons Chili Oil
1 tablespoon Sugar
1 piece Ginger
3 cloves Garlic
1 tablespoon Pepper Powder
1 tablespoon Vinegar
2 pieces Shallot

Red Oil Jellyfish

1. The jellyfish is fully soaked and removed, and it tastes not salty (change the water 2-3 times in the meantime)

2. The soaked jellyfish has thick flesh, wash away the impurities in the sand and jellyfish skin, and tear them into small strips by hand

3. Celery cut into pieces

4. Chop ginger, green onion, garlic and set aside

5. Boil water in the pot, turn off the heat, blanch the jellyfish skin immediately, and put it in cold water for a while

6. Heat a proper amount of oil in the pan and turn off the heat

7. Add light soy sauce, minced ginger, onion and garlic in a bowl, pour in hot oil (the aroma of garlic will come out)

8. Then add 2 spoons of red oil, 1 spoon of Shanxi vinegar, 1 spoon of sugar

9. Just mix evenly and put it on the plate~~

Tips:
1. The jellyfish itself already has salty taste, soy sauce and balsamic vinegar also have salty taste, so there is no need to add salt;
2. Rinse the jellyfish until there is no salty taste, otherwise the finished product will be very salty;
3. You can taste it at any time to suit your own taste.