200g of jellyfish skin, half a carrot, half a cucumber, coriander 1 spoon, mustard oil 1 spoon, sesame oil 1 spoon, soy sauce 1 spoon, balsamic vinegar 1 spoon, salt and sugar. Put all the seasonings into a small bowl and stir well to make a sauce. Wash and shred carrots and cucumbers, and wash and shred coriander.

Common practice of mixed jellyfish

Method 1: Soak jellyfish in cold water, add salt, rub it with your hands to remove astringency, wash it until it is salty, soak it in cold boiled water for about an hour, and take it out to drain. Shred cucumber, add a little salt, stir, drain, and cut parsley into sections. Rice vinegar, soy sauce, sugar, salt, Chili oil and cooked sesame seeds are mixed into flavor juice for later use, and water is added to the pot to boil; Jellyfish silk is put into boiling water for blanching 10 ~ 15 seconds, then taken out and drained; Put it in a plate, pour it into ice water, soak it for 10 minute, and take it out; Put the processed jellyfish silk into a large bowl, and add the yellow claw silk. It tastes better after 30 minutes in the refrigerator.

Method 2: Take jellyfish skin, soak it in clear water for 4-8 hours, then wash it thoroughly, cut it into filaments, wash it with cold boiled water 1-2 times, squeeze the water in jellyfish silk as clean as possible, 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.

Method 3: put all the seasonings into a small bowl and mix well to make a sauce for use. Wash and shred jellyfish, blanch with hot water quickly, and remove ice water for later use. Wash and shred carrots and cucumbers, and wash and shred coriander. Put all the ingredients in a bowl, drizzle with sauce and stir well.