Ingredients

Main Ingredients

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2 cucumbers

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Jellyfish Skin 300g

Seasoning

Salt

Moderate

Chicken Essence

Slightly

Garlic

4 cloves

Balsamic vinegar

Moderate

Scented oil

Moderate

Coriander

1

How to eat jellyfish skin

1.Jellyfish skin washed repeatedly with water, and then cut into julienne strips, washed and then immersed in fresh water until its astringent and salty taste is removed

2. Blanch the jellyfish skin in about 70 degrees of water, 3 seconds after the pot immediately removed in cool water soak, squeeze out the water when used

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3. cucumber cut into strips, garlic mashed, cilantro cut into segments

4. all of the ingredients are mixed, drizzled into the sesame oil and mix well, and then add the appropriate amount of salt, balsamic vinegar and chicken broth, mix it well can be

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Cooking Tips

1, blanch the jellyfish skin in advance. Blanching water temperature should not be too high, blanching time should not be too long, otherwise the jellyfish will melt (store blanching less, blanching the portion of jellyfish skin sharply reduced).

2, blanching quickly into cool boiling water, when used as much as possible to squeeze out the water.

3, first mix with sesame oil to lock in the water, then add other seasonings and mix well.

4, add as little liquid seasoning as possible to avoid a watery feeling in the finished dish.