Jellyfish 300g

Cucumber 100g, coriander 50g

Appropriate amount of cooked sesame seeds, rice vinegar, soy sauce, Chili oil, sugar and salt.

Practice:

1, soak jellyfish in cold water, add salt, rub it with your hands to remove astringent smell, wash it until it is salty, soak it in cold boiled water for about an hour, and take it out and drain it. Shred cucumber, stir with a little salt, drain water, and cut parsley into sections. Rice vinegar, soy sauce, sugar, salt, Chili oil and cooked sesame seeds are mixed into a flavor juice for later use.

2. Add water to the pot to boil, blanch the jellyfish silk in boiling water for 10 to 15 seconds, then take it out and drain it, put it in a plate and soak it in ice water for 10 minutes, then take it out.

3. Put the processed jellyfish silk into a large bowl, add the yellow claw silk and coriander segments, and then pour the prepared juice.

4. Mix all the ingredients well. It tastes better after being refrigerated for 30 minutes in the refrigerator.

Tips:

1, jellyfish silk, when blanching, don't take too long, otherwise the taste will become hard and not delicious.

2. jellyfish silk shrinks during blanching, and it takes about 10 to 15 seconds to take it out and put it in ice water for cooling.