Spicy Jellyfish Head
1.
The raw materials are ready, the jellyfish head is the ready-to-eat jellyfish head
2.
Open the jellyfish head package, there are three packages of ready-made ingredients inside
3.
Soak the jellyfish head in clean water for half an hour in advance, until the salty taste is removed
4.
Boil the jellyfish head in water at about 60 degrees Celsius, and immediately remove the cold water.
5.
Mince pepper, ginger, green onion and garlic
6.
Heat the pot and pour some oil into it
7.
Cook the oil until it is 7 mature, add chili, ginger, green onion, garlic, and let the scent and spiciness come out on low heat
8.
Stir fry a few times, add salt, monosodium glutamate, and cooked sesame seeds
9.
Add appropriate amount of vinegar and stir fry for 2 minutes.
10.
Add the juice to the jellyfish head and serve on a plate, drizzle with sesame oil, garnish with mint, mint can be mixed in and eaten directly
Tips:
1. Non-instant jellyfish heads should be soaked in water for 4 to 8 hours, and washed repeatedly until the salt alum on the surface is removed;
2. The temperature of the blanching water should not be too high, and immediately remove it when blanching, otherwise the jellyfish head will shrink a lot immediately;
3. The jellyfish head is cleaned, or you can add the juice you have prepared for raw food without blanching;
4. There are ready-made three packs of mixing materials here, you can use the mixing materials directly, or you can make the mixing materials yourself.
