2. Soak the jellyfish skin with water one day in advance, then rinse it, and shred the cucumber for later use.
3. Shred jellyfish skin, blanch in a pot for a while, take it out and soak it in cold water for later use.
4. Mix jellyfish silk and shredded cucumber with garlic, Jiang Mo, Zhejiang vinegar, soy sauce and sesame oil.
5. Materials: 300g of jellyfish skin, 50g of shredded cucumber, 3g of mustard oil, 40g of vinegar, 3g of sesame oil and 3g of monosodium glutamate.
6. Wash and shred the skin and soak it for two days to remove the salty taste; Jellyfish silk scalded it with 50% to 60% hot water and fished it out after it was too cold; Mixing vinegar, sesame oil and monosodium glutamate in a bowl to make seasoning; First put the shredded cucumber on the plate, then squeeze the jellyfish to dry the water and put it on the shredded cucumber, drizzle with seasoning and mustard oil.
7. Materials: 400g jellyfish head, 40g soy sauce, 25g vinegar, 5g Jiang Mo and 5g sesame oil.
8. Take jellyfish skin, soak it in clear water for 4-8 hours, and then wash it off fully.
9. Then cut into filaments, wash 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, then serve.