Specific practices.

1, cold jellyfish skin: Take jellyfish skin, soak it in clear water for 4 to 8 hours, then wash it thoroughly, then cut it into filaments, wash it with cold water twice, put it in a basin, add appropriate amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate to taste, and mix well to serve.

2. Tomato jellyfish: Heat the vegetable pot and put vegetable oil, pour the soaked, washed, bleached and sliced jellyfish into the pot, add a little Jiang Mo, sugar, yellow wine, chopped green onion and a proper amount of soy sauce to taste and remove the fishy smell, then add the washed and sliced tomatoes, stir fry for 4 seconds, and then add a little starch to stir fry. Wait until the juice is thick and edible.

3. Sweet and sour jellyfish: cut the washed cucumber and radish into strips or small pieces, rub them with a small amount of refined salt, remove water, rinse them twice with clear water, drain the water and soak them in sweet and sour for 2 hours. Take it out and pour it into sweet and sour cucumber radish hot pot. Stir the fire for a while. Finally, mix the starch into paste and serve it from the pot.

3. Crispy jellyfish skin: The jellyfish skin is fully soaked in clear water, and its odor and sundries are washed away. Put it in a basin and brew it with boiling water. Take it out and cut it into shreds, rinse it with cold boiled water once or twice, put it in a pot, add appropriate amount of soy sauce, vinegar, sugar, Jiang Mo, a little sesame oil, onion and garlic, and mix well before eating.