Learn to make a refreshing, delicious and nutritious cold jellyfish silk that is always available at home.

Method 1:

Ingredients: jellyfish skin, coriander, carrot, cucumber, onion, pepper, sesame oil, vinegar, sugar, sesame, Chili oil and salt

Method:

1. After taking out jellyfish skin in high-concentration salt water, wash it carefully with water to prevent leaving some small sand grains. After cleaning, soak in clear water for 1-2 hours, and change some water frequently if you have time.

2. Add clean water to the pot, bring it to a boil, and prepare a pot of cold water at the same time.

3. Put the soaked jellyfish skins into boiling water one by one, turn them over a few times, boil them for 1-2 seconds, then take them out and put them into cold water. Jellyfish skin will shrink rapidly after entering boiling water. If you don't want to feel the rubber skin, you must take it out and throw it into cold water within 2 seconds.

4. Soak the jellyfish skin in water, and then soak it in white vinegar for 15-3 minutes to remove the fishy smell, then wash it, cut it into pieces about two inches wide, and then cut it into filaments and put it in a basin.

5. Shred shallots, chopped parsley, shredded carrots, shredded cucumbers, shredded peppers, mashed garlic and put them into a pot.

6. Add a little sugar and salt, then add more vinegar and a little sesame oil seasoning and mix well. Add some Chili oil and sesame seeds and mix well, then serve on a plate (it will taste better if you put them in the refrigerator for 3 minutes).

Method 2:

Ingredients: shredded jellyfish, shredded carrots, red peppers, shredded ginger, cucumbers, white vinegar, sugar, salt and sesame oil

Method:

1. Shred red peppers and cucumbers for later use.

2. firstly, clean the dried jellyfish shreds with clean water and soak them in cold boiled water (only after being flooded) to remove the excess salt in the jellyfish shreds, and then take them out and dry them for later use.

3. Boil a pot of water until it boils, then rush into the jellyfish silk in Method 2 to make the shredded jellyfish roll up to Q degrees, then rinse with cold boiled water until it has no fishy smell, and drain for later use.

4. Add all seasonings into the shredded jellyfish of Method 3 and mix well.

5. Add shredded red pepper, shredded cucumber, shredded carrot and shredded ginger in the method 1 and mix well.

6. You can put the prepared cold jellyfish silk in the refrigerator, which will be more delicious the next day.

Method 3:

Ingredients: jellyfish, shredded konjac, shredded green pepper, cupid salad juice (Japanese flavor), salt and vinegar

Method:

1. Soak jellyfish for half a day after washing to soak out excess salt

2. Boil the shredded konjac until it is mature, and drain the water for later use < You can add any seasoning according to your own taste

4. Stir well and sprinkle with shredded green and red pepper to serve.