Soak jellyfish skin for 30 minutes, peel off the red film on the surface, wash and cut into strips. Shred cucumber and carrot, cut coriander into sections, cut millet pepper into rings, and mince garlic. Pour warm water into the pot, add jellyfish skin and scald it for 10 second, then take it out. Then put carrot, cucumber, jellyfish skin, coriander, millet pepper, soy sauce, vinegar, salt, chicken essence, white sugar and sesame oil into it, stir well, and plate.

Home-cooked practice of cold jellyfish skin

Ingredients:

200g of jellyfish skin, 20g of cucumber 1 00g, 50g of carrot, 3g of coriander1piece, 3 millet peppers, 2 cloves of garlic, 30g of soy sauce, 20g of vinegar and half a spoonful of sesame oil.

The practice of cold jellyfish skin:

1, put the jellyfish skin in water, soak it for about 30 minutes, peel off the red film on the surface, wash it with cold water, and cut it into strips;

2. Shred cucumber and carrot, cut parsley, cut millet pepper, and mince garlic;

3. Pour a proper amount of warm water into the pot, blanch the jellyfish skin for 10 second, remove and drain;

4. Then put carrots, cucumbers, jellyfish skin, coriander, millet pepper, 30g of soy sauce, 20g of vinegar, half a spoonful of salt, half a spoonful of chicken essence, half a spoonful of sugar 1 spoon and half a spoonful of sesame oil, stir well, and serve.

Tips:

The scalding time of jellyfish skin should not be too long, usually about 10 second, otherwise the taste will be bad.