Soak the jellyfish head and soak it (soak it in advance). You'd better taste the salt when making it.

Clean cucumber and coriander, shred cucumber and chop coriander. Shredded carrots and shallots can be added according to personal taste.

Shred the soaked jellyfish.

Put the chopped jellyfish silk and cucumber into a pot, add salt, soy sauce, sesame oil, vinegar and sugar, stir together, and sprinkle with chopped coriander.

Garlic, Chili oil and sesame oil can be added according to personal taste.

It is very important: the cucumber should be pickled first, squeezed dry after the water comes out, and then mixed. Jellyfish heads should be soaked after they are bought to remove the salty taste. You can pinch it before you do it, taste it and then do it.

Cold jellyfish head is a traditional dish popular on the streets of Shanghai. Its practice is much simpler than other cuisines, just soak the jellyfish head and cut it into shreds, add cucumber shreds, and add soy sauce, sesame oil, vinegar and so on to mix it evenly. Because jellyfish head has the function of clearing away heat and toxic materials and helping digestion, it is the best time to eat it in spring and summer.