Salted Green Onion and Silver Silk Jellyfish ☆ Blissful Big Jellyfish 2

Name: Salted Green Onion and Silver Silk Jellyfish ☆ Blissful Big Jellyfish 2
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Jellyfish skin; 1/2 piece radish; Pinch 1 finger salt; 1/4 tsp Sugar; a little White vinegar; 1 tsp sesame oil; 1 root (finely chopped) Shallots; Some pepper; 2 tbsp oil

by Greedy Tangerine

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Like~ Salted onions or oiled onions! ? Suppose that the salted onion is 80% spicy, and the shallot is 90% sweet and spicy.
The simplest difference is in the method: "salted shallot" pour in hot oil and sauté fragrant, and "oil shallot" slowly fry the chopped shallots on low heat. Pick one you like to make and eat it: P"

Ingredients

200g Jellyfish Skin
1/2 piece Radish
Pinch 1 finger Salt
1/4 tsp Sugar
a little White Vinegar
1 tsp Sesame Oil
1 root (finely chopped) Shallots
Some Pepper
2 tbsp Oil

Salted Green Onion and Silver Silk Jellyfish ☆ Blissful Big Jellyfish 2

1. Scallion sauce 1 "How to cook onion": Heat 2 tablespoons of oil in a pot, add chopped green onions (+ salt, pepper) and fry until fragrant. During the heating process, lift the pot away from the fire at any time to avoid overheating and scorching. (The onion has turned sweet)

Salted Green Onion and Silver Silk Jellyfish ☆ Blissful Big Jellyfish 2 recipe

2. Scallion sauce 2 "Salted Scallion Method": Add salt and pepper to the chopped green onions, heat 2 tablespoons of oil and drizzle. (The temperature is lower than the previous item, but still spicy)

3. After washing the jellyfish with water, soak in cold boiled water and change the water (2~3 times) to remove the salt

4. Peel and shred the radishes, add a little salt & sugar to marinate the water

5. Bring water to a boil (or boil half a pot of water), place the jellyfish on the strainer, pour it with boiling water, and then soak it in ice water to cool

6. Squeeze the radish shreds, rinse with water, and drain the jellyfish shreds on a plate, add green onion sauce, vinegar, and sesame oil, mix well and serve.

Tips:
☆ The onion has been matured from spicy to sweet due to heating (higher temperature).
☆ The jellyfish skin is almost preserved in salt. Change the water before eating to reduce the saltiness.
☆ Use pouring and boiling water to replace Sichuan hot, sterilizing and not overheating.