Vinegar Soaked Jellyfish Head-the Sour and Crispy Taste is Too Delicious

Name: Vinegar Soaked Jellyfish Head-the Sour and Crispy Taste is Too Delicious
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Jellyfish head; 30ml Vinegar; 3 cloves garlic; 15ml Soy sauce; 10ml sesame oil

by Little vinegar

4.6 (1)

Favorite

8

Difficulty

Easy

Time

10m

Serving

2

Vinegar-soaked jellyfish head, a traditional famous dish, belongs to Shandong cuisine, special vinegar (CUCU vinegar), crisp and refreshing, there is a strange fragrance when served, the first bite, crispy, raw, but very thick, after some enjoyment After chewing and swallowing, I couldn't help but clamp the second piece, aftertaste the faint ocean breath, it was so delicious that there was nothing to say. "

Ingredients

200g Jellyfish Head
30ml Vinegar
3 cloves Garlic

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15ml Soy Sauce

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10ml Sesame Oil

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Vinegar Soaked Jellyfish Head-the Sour and Crispy Taste is Too Delicious

1. First prepare all the necessary ingredients

2. Wash the jellyfish head and cut it into thin slices, soak it in warm water at about 50 degrees for 2 minutes to kill some heat-resistant bacteria.

3. Mix 2 scoops of CUCU raw vinegar, 1 scoop of light soy sauce, and 1 scoop of sesame oil, and stir evenly (you can adjust it according to your taste)

4. Pour the mashed garlic cloves into the sauce and stir

5. Pour the adjusted vinegar sauce into the jellyfish head, stir and serve

Tips:
1 For cold jellyfish, you must choose vinegar brewed from pure grains, otherwise it will make the jellyfish "taste".
2 It can be eaten by most people. Please do not exceed 40 grams per meal.