Recipe: Cold sea bream

Home Cooking Recipe: Cold sea bream


The production of mixed sea bream is: 1. The quality of jellyfish skin is closely related to the texture. The jellyfish skin of Zhejiang Zhoushan Fishing Ground can be strictly treated with “three scorpions” and the quality is good; 2. In addition, the mink is in hot water, it is necessary to master the size, too old, not enough brittleness is insufficient, this point is particularly important in the dish of “mixed sea bream”.



  1. Peel the red film on the surface of the jellyfish skin, wash it with cold water, and cut into 3.5 cm long filaments.

  2. Add salt to the jellyfish and immerse it in cold water to remove the smell. Wash it until it is salty. Dip in cold water for 1 hour, remove the drained water.

  3. Peel the cucumber, remove the seeds, cut into silk, mix with the salt, drain the water

  4. Take minced garlic, sugar, monosodium glutamate, soy sauce, vinegar, sesame oil into a sauce

  5. Mix the prepared juice with jellyfish and yellow claws and place them in the pan.


Tips - food phase grams: Jellyfish: Sea jealousy and pickled with white sugar, otherwise it can not be stored for a long time.

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