How to make cold white jellyfish skin

Nowadays, life and work are busy and stressful. Many people do not pay attention to regularity in diet, which will cause various diseases. If you master the healthy cooking methods of one or two dishes, you can not only enjoy the delicious taste, but also supplement the body's nutrition and make our body healthier. Now let’s learn how to make cold-mixed white jellyfish skin with me.

1. Soak the jellyfish skin in water for more than 6 hours, changing the water repeatedly in the middle to remove the alum water smell. Alum is needed in the processing of jellyfish, and the residue is bad for the body. I soaked it for 12 hours.

2. Cut into thin strips and soak for another 2 hours, changing the water in the middle

3. Be sure to drain the water so that the taste is good, cut the red pepper into strips, cut the coriander into sections, cut the green onion into strips, and mince the garlic, and put it together with the jellyfish

4. Add 2 spoons of chili oil (the spoon you usually use for eating), 1 teaspoon of salt (the spoon in the seasoning box), 2 spoons of white vinegar, half a spoon of white sugar, and half a spoon of light soy sauce

5. Mix well, and the delicious cold jellyfish shreds are ready. Because it has been soaked for a long time, there is no alum taste at all, and the seasoning taste is also well absorbed.

6. Jellyfish has very low calories. A plate of shredded jellyfish has less calories than half an apple, so you don’t have to worry about gaining weight. It also has the effect of clearing away heat and detoxifying.

Follow the introduction above and learn to cook at home. It is not only healthy, but also nutritious and delicious. Have you learned how to make the cold-mixed white jellyfish that the editor will introduce to you today?