Recipe of Tomato salad with Idiazabal cheese and bellyfish.

Join me and let's see how to make Tomato salad with Idiazabal cheese and bellyfish.

Instructions:

Step 1
• For the tomato:
Step 2
• We put water to cook, while we cut the tomatoes from the rope, carefully so that the pedicle remains, and we make some cuts on the back in the shape of a porous.
Step 3
• Once the water comes to a boil, add the tomatoes and blanch.
Step 4
• for 1 minute.
Step 5
• Take them out to a bowl of ice and cool them, peel the tomatoes and set aside.
Step 6
• On the other hand, we mix soy, with sugar, water,
Step 7
• ginger and garlic and heat until it starts to boil, remove it from the heat and pour into a large bowl until
Step 8
• let it cool down.
Step 9
• Add the tomatoes to this tempered mixture.
Step 10
• We reserve the tomatoes in the soybeans for about 24-48 hours.
Step 11
• For the cream cheese:
Step 12
• Put the cheese cut into small pieces with the cream and
Step 13
• we lead to the fire.
Step 14
• Stir well until it melts.
Step 15
• Shred, strain and reserve in the cold.
Step 16
• For scallion soil:
Step 17
• Cut the onion into rings and burn it on the grill,
Step 18
• we shred and set aside.
Step 19
• We empty the tomatoes, and with the seeds we make a vinaigrette, to these seeds we add a few drops of sherry vinegar, virgin olive oil and salt.