material

300 grams of jellyfish skin, half a cucumber, 5 grams of garlic and Jiang Mo, red Zhejiang vinegar and soy sauce 1 teaspoon, and proper amount of sesame oil.

step

1. The jellyfish skin is soaked in clear water one day in advance, then rinsed, and the cucumber is shredded for later use.

2. Shred the jellyfish skin, put it in a pot for a while, remove it and soak it in cold water for later use.

3. Mix jellyfish silk and shredded cucumber with garlic, Jiang Mo, red and Zhejiang vinegar, soy sauce and sesame oil.

Practice 2:

Ingredients:

400g of jellyfish, 40g of soy sauce, 25g of vinegar, 5g of Jiang Mo and 3.5g of sesame oil.

Steps:

1, take jellyfish skin, soak it in clear water for 4-8 hours, and then wash it off fully.

2, and then cut into filaments, washed with cold boiled water 1-2 times, squeezed the water in jellyfish silk as clean as possible and put it in a basin.

3. Add appropriate amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate to taste, and mix well to serve.

Practice 3:

foodstuff

Chicken breast 1/2, jellyfish skin 4 2, cucumber 1 strip, carrot segment 1/4 cup, salt, sesame oil 1 tablespoon, sugar12 cucumber mixed with jellyfish, and pepper1tablespoon.

step

1. Wash and soak the jellyfish skin, which must be repeated several times, and try to eat the salinity of the jellyfish skin. If it is not too salty after biting, you can pick it up and drain it (the water in the jellyfish skin can be twisted with the help of a cloth towel), cut the cucumber into sections, and cut the pepper into powder for later use;

2. Cook the chicken breast with water, scoop it up and let it cool, then draw it by hand for later use, grab the cucumber and carrot segments with a little salt to soften them, and then drain the salt water for later use;

3. Add sesame oil, sugar, pepper and mashed garlic to all the ingredients and mix well. You can eat it after it is tasted.