How to make the juice of old vinegar stingray

Among seafood, jellyfish is everyone's favorite, especially in winter, cold jellyfish head salad is a must-have delicacy in every household. Jellyfish head paired with old vinegar has a unique flavor. Jellyfish head is not only delicious, but also rich in nutrition. It contains relatively less cholesterol, etc. It is very suitable for middle-aged and elderly people. If you want to make a good juice made with old vinegar jellyfish head, the main thing is to make it. So, how to make the juice of old vinegar jellyfish head?

Old vinegar jellyfish heads are a must-have dish in many middle-class and high-end seafood restaurants. The authentic old vinegar jellyfish heads are made from jellyfish heads pickled the previous year. The mud and sand are washed off, soaked in clean water for 5-6 hours, the mud and sand are rinsed off, and the heads are cut into small pieces along the stings. Then they are rinsed with fresh water. The particular ones are lightly scalded with 80-degree water, then rinsed with cold water, and then refined and aged for more than three years. Shanxi aged vinegar is brown-black in color, warm in nature, strongly sour but not astringent, slightly sweet in sourness, mellow in aroma, and has a lingering aftertaste. The longer it is stored, the better its flavor becomes. It has the functions of invigorating the spleen and stomach, removing dampness and killing bacteria.

Ingredients Recipe Calories: 412.5 (kcal)

Main ingredient: 300g jellyfish

Methods/Steps

First soak the stinging head in clean water, wash off the fine sand repeatedly, and then slice it into razor blades; put it in hot water at about 80 degrees to scald it slightly, then take it out immediately and soak it in cold water;

Cut the lotus root into thin slices, blanch in boiling water, cool and place on the bottom of a plate;

Mix together Weidam soy sauce, Haitian oyster sauce, rock sugar, Shanxi aged vinegar, sesame oil and jellyfish; add minced garlic, cut green and red peppers and onions into small pieces, and serve.

Precautions

1. There is fine sand inside the jellyfish head, which needs to be cleaned repeatedly until there is no sand in the jellyfish head.

2. When blanching jellyfish heads, you must control the heat and water temperature. The water temperature should be kept at 80 degrees. If it is too high, the jellyfish heads will be easily overcooked. If it is too low, the effect will not be good. The blanching speed should be fast. After running through the hot water once, you can take it out and cool it.

3. The reason for mixing various seasonings together in advance is to allow the rock sugar to be effectively integrated into the juice.

4. Another thing you need to note is that before adding the jellyfish head to the sauce, you must squeeze out the water with your hands so that the juice can blend with the head.

5. If you like a strong sour taste, you can choose to use a garlic mortar to crush the garlic and add it for a better effect. The crispy, tender and refreshing jellyfish head with a strong vinegar aroma is a great dish to go with wine and rice!