Cold jellyfish skin is a very popular classic cold dish, whether it is mixed with cabbage, cucumber, lettuce, or mixed with scallion and coriander alone. They are refreshing cold dishes before meals, especially when you are tired of eating big fish and meat. A plate will refresh you.

The most important thing about the delicious cold jellyfish is the treatment of jellyfish.

Treatment of jellyfish skin jellyfish skin tastes bitter and unpalatable because alum and a lot of salt are added in the processing process, and the unique fishy smell of seafood must be cleaned before eating.

First, wash the jellyfish skin with clear water, then cut it into filaments with a knife and soak it in cold water to remove some salty taste.

Second, jellyfish silk blanched in a boiling pot and quickly fished out cold water. It is best to soak in ice water, and it is best to soak in jellyfish silk until it returns to its original shape and size.

Note: Don't get oil in the whole process of cleaning jellyfish, otherwise the jellyfish skin will become soft and brittle, which will affect the taste.

Jellyfish mixed with jellyfish skin, whether shredded or sliced, are usually mixed in vegetables and can be eaten directly. However, if jellyfish are directly mixed with vegetables, it is easy to make soup, which will affect the shape and taste of vegetables. Therefore, the following methods should be followed when mixing jellyfish skins:

First, change the dishes that need to be mixed with jellyfish, such as cabbage, cucumber, lettuce and bitter chrysanthemum. First, put the dishes with changed knives neatly on the plate.

Second, take out the soaked jellyfish and dry them, and then put them in a container. Add minced garlic for sterilization and flavor enhancement, coriander for deodorization and flavor enhancement, and the amount of vinegar must be larger. The reason why jellyfish is delicious is the taste of vinegar. Adding a quarter of sugar to vinegar to synthesize the sour taste of vinegar can play a refreshing role. Salt and chicken essence can be added with sesame oil, Chili oil or pepper oil according to their own preferences. After the seasoning is added, mix well with jellyfish, pour it on the dish on the plate, and serve as soon as it is mixed.

Tip: Cold jellyfish mainly eats its light and refreshing taste, so the side dishes should also be mainly crisp vegetables such as cucumber, lettuce, cabbage and green radish.

Jellyfish silk can also be boiled without boiling water, but it takes a long time to soak, and the water needs to be changed several times. You can use it without bitterness after tasting.

Jellyfish like garlic and vinegar, so the proportion of garlic and vinegar can be appropriately added. Because jellyfish is mixed in advance, it can be salty when mixed, so it tastes just right when mixed with vegetables.