Sauce Sting

Name: Sauce Sting
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Jellyfish head; 10g parsley; 10g garlic; 1 tablespoon Old vinegar; 1 tablespoon Waterlogged juice; 0.5 tablespoon Sugar; 1 tablespoon Homemade Bean Paste

by Home and everything

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

There are two types of jellyfish, jellyfish head and jellyfish skin, but they are all processed and brewed from marine jellyfish. Jellyfish head refers to the tentacles of jellyfish. It has thick meat and rich nutrition. It is generally eaten cold. The jellyfish head is the finest product among the jellyfish, with a higher taste and nutritional value.

Ingredients

200g Jellyfish Head
10g Parsley
10g Garlic

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1 tablespoon Old Vinegar
1 tablespoon Waterlogged Juice
0.5 tablespoon Sugar

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1 tablespoon Homemade Bean Paste

Sauce Sting

1. You can buy pickled jellyfish heads in the supermarket because they are pickled. Soak them in clean water for 2 hours and then clean them. Boil the jellyfish heads in boiling water quickly. Don’t take too long.

2. The blanched jellyfish head is immediately placed in cold water for a shower

3. Drain the processed jellyfish head and set aside

4. Put the homemade bean paste into the container

5. Add sugar, old vinegar, and waterlogging juice and stir evenly

6. Cut parsley into small pieces and slice garlic, then pat into grains

7. Put the jellyfish head in a container, pour the seasonings and simmer for 10 minutes to taste

8. Add coriander and garlic diced, mix well and enjoy

9. Put the mixed old vinegar stings into the container

10. The taste of jellyfish head is crunchy and sweet and sour

11. This delicacy is a great side dish to go with wine

12. It's easy and fast to make, it's worth recommending

13. A mouthful of small white roast is endless aftertaste

14. It's so delicious without friends

Tips:
There are two types of jellyfish, jellyfish head and jellyfish skin, but they are all processed and brewed from marine jellyfish. Jellyfish head refers to the tentacles of jellyfish. It has thick meat and rich nutrition. It is generally eaten cold. The jellyfish head is the finest product among the jellyfish, with a higher taste and nutritional value.