Scallion Oil Stings

Name: Scallion Oil Stings
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Jellyfish; A Cucumber; A carrot; 2 paragraphs Green onions; A teaspoon salt; A tablespoon Balsamic vinegar; A tablespoon Soy sauce; A teaspoon pepper; A teaspoon Chicken Bouillon Powder

by Old Yang's Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

This side dish tastes very crisp and refreshing, especially suitable for the warm spring that is about to usher in. "

Ingredients

200g Jellyfish
A Cucumber
A Carrot
2 paragraphs Green Onions
A teaspoon Salt

Buy on JD Buy on Amazon
A tablespoon Balsamic Vinegar
A tablespoon Soy Sauce

Buy on JD Buy on Amazon
A teaspoon Pepper

Buy on JD Buy on Amazon
A teaspoon Chicken Bouillon Powder

Buy on JD Buy on Amazon

Scallion Oil Stings

1. raw material.

2. Shred cucumber and carrot, blanch them and remove them.

3. The blanched water will scald the jellyfish and immediately put it into pure water.

4. Drain the jellyfish, carrots and cucumbers, put them in the saucepan, add seasonings and mix well.

5. Put oil in the pan and fry the scallions out of the scallion oil.

6. Use scallion oil as sesame oil, just drizzle on it.

Tips:
The jellyfish cannot be boiled for a long time, otherwise the jellyfish will be scalded. Wash the jellyfish with clean water, soak it, put it in a drain basin, boil the water, and rinse it again.