Jellyfish, commonly known as jellyfish, is a very high nutritional value of seafood, generally jellyfish in the processing of curing is divided into jellyfish head and jellyfish skin, jellyfish head and jellyfish in the boutique, crunchy, nutritious, cold with the most delicious, is one of the important wine dishes.

How to do cold jellyfish head is delicious? Today we will come together to see it!

Preparation:

Jellyfish, vinegar, green onions, garlic, soy sauce, red oil, sugar, sesame oil, cilantro, monosodium glutamate (MSG), red bell pepper and so on

Steps:

1, jellyfish soak in water for 10 hours, the middle of the water change 3 times, the salt to clean up;

2, cut green onions, garlic minced, shredded red chili peppers, chopped cilantro standby;

3, make condiments and spices;

Set aside. p>3, modulation sauce, according to taste the soy sauce, vinegar, red oil, sesame oil thickened, put sugar, monosodium glutamate seasoning, the sauce stirred evenly;

4, jellyfish slices, put into cold water soaked for about 5 minutes and fish out, with a hand squeeze the water into the container;

5, put into the modulation of the seasoning sauce stirred evenly, put into the green onion, garlic, chili pepper shredded, mix evenly can be Serve.

Alternatively, you can add other vegetables to this base to mix, into the cabbage heart shredded, cucumber, lettuce, shredded onion, etc. can be put into the jellyfish cold.