Cold jellyfish head

Raw materials of cold jellyfish head: 150g of jellyfish head, 25g of minced chives, 15g of soy sauce, proper amount of sugar, 2g of monosodium glutamate, 10g of sesame oil and 15g of refined oil. Practice: 1. Choose jellyfish head pickled every other year, wash off the sediment, soak it in clear water for 5-6 hours, then rinse off the sediment, cut it into small pieces along the jellyfish petals, and rinse it with sand filter water for several hours. 2. Put the chopped green onion in a small bowl, boil the refined oil in a pot, and rush into the chopped green onion bowl to make the chopped green onion smell, that is, onion oil. 3. Filter the jellyfish head to remove water, enlarge the bowl, inject boiling water at 80℃ to scald it, immediately drain the boiling water, add soy sauce, sugar and monosodium glutamate while it is hot, and then pour in sesame oil and onion oil to serve. Key points of production: 1. The aged jellyfish is tender and crisp, and the jellyfish skin was old and tough. 2. When the jellyfish head is scalded with boiling water, the water temperature should not be too high. The higher the water temperature, the bigger the jellyfish head shrinks, the more it drains, and the texture becomes old and tough.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)