200g of jellyfish skin, cucumber, onion, ginger and garlic, salt, delicious soy sauce, oyster sauce, lobster sauce, vinegar and sesame oil.

operational approach

0 1

Fresh jellyfish skin, after being bought, should be soaked in clear water, soaked to remove salt, then chopped, boiled in a pot with clear water, poured into jellyfish skin, blanched in water, immediately picked up, cooled in cold water, and then quickly chopped jellyfish skin, otherwise it will shrink seriously, which is very convenient. If it is instant jellyfish, then chopped jellyfish skin, so you can do what you want.

02

First, stir-fry jellyfish with bean sprouts: wash bean sprouts, green peppers, onion, ginger and garlic, put oil in a wok, add onion, ginger and garlic when the oil is 50% hot, stir-fry until fragrant, then add bean sprouts and stir-fry until soft, then add jellyfish silk, stir-fry the green peppers twice, then add oyster sauce, salt, sugar and chicken essence, stir-fry evenly and serve.

03

Make another jellyfish soup: wash coriander and cut it into powder. Peel and clean garlic, mash it in a bowl, then put jellyfish silk in a bowl, add 1 teaspoon of salt, 3 teaspoons of balsamic vinegar, 1 teaspoon of sesame oil and 1 teaspoon of monosodium glutamate, add 2 teaspoons of cold boiled water, sprinkle with coriander powder and stir well.

04

Finally, make a cold cucumber jellyfish silk: wash and shred the cucumber, and wash and cut the parsley.

05

Shred onion and ginger, and chop garlic for later use.

06

Put minced garlic in a bowl, add 1 teaspoon salt, 1 teaspoon monosodium glutamate, 1 teaspoon fresh soy sauce, 1 teaspoon oyster sauce, 1 teaspoon fermented soybean oil, 2 teaspoons vinegar and 1 teaspoon sesame oil, and mix well to make a sauce.

07

Put shredded cucumber and jellyfish silk into a deep dish.

08

Pour the sauce on the jellyfish silk, sprinkle some coriander, stir well, and then put it on a plate, so that a plate of cold cucumber jellyfish silk is ready and the jellyfish feast can be eaten!