1, soak the jellyfish skin in clean water in bulk or in bags. If it is packaged and ready to eat, soak it.

An hour is enough. If not, it will take longer, usually one day.

2. The soaked jellyfish skin is not astringent or salty. If it is not shredded, it can be cut into shreds about 2 cm wide and 5 cm long, and then washed in clean water.

2. Prepare a small pot of hot water with a temperature of about 60 degrees, so that you can put it in by hand but then you have to retract it ~, and put the jellyfish silk in it, then it will shrink. If it shrinks to half the original length, add some cold water quickly, remember.

3. Cucumber or green pepper is a good side dish. Cucumber: Cut into shreds (the shredded cucumber is more than twice as much as the shredded jellyfish in proportion) and put it in a small pot, then take out the shredded jellyfish and put it on the shredded cucumber in Ua, and then cut 1-2 parsley into powder (preferably with the core of parsley ~) and put it on the shredded jellyfish.

The amount of shredded green pepper (spicy) is equal to or more than that of jellyfish. Other procedures are the same as cucumber.

4. Now there are shredded jellyfish, cucumber or shredded green pepper and chopped coriander in the basin. If it is served with cucumber, you should add garlic paste (to ensure spicy taste) and then you can put a little salt, a little monosodium glutamate, a little sesame oil, a little sugar and some good vinegar on it (more vinegar), and don't put it in a disorderly order.

5, then you cross with chopsticks ... Hehe-cold salad.