Cold Jelly Fish Shreds: Jelly Fish immersed in cool water with salt and hand rubbing to remove astringent fishy flavor, washing to remove the salty taste, in cool boiled water immersion bleaching for about an hour, fished out and drained. Cucumber cut into julienne strips, with a little salt, drained of water, parsley cut into sections. Rice vinegar, soy sauce, sugar, salt, chili oil, cooked sesame seeds into a flavorful sauce standby, pot with water to boil, the jellyfish wire into the boiling water blanching 10 to 15 seconds after fishing out and draining, put into the dish after pouring into the iced water to soak for 10 minutes and then fished out, all the ingredients mixed well can be eaten.
Scallion oil jellyfish: cucumber and carrot shredded blanched for a second and fished out. Blanched boiling water rinse jellyfish silk, immediately into the pure water. Jellyfish silk and carrot cucumber drained, put into the flavor bucket with all the seasoning mix well. Heat the oil in a wok and fry the scallions to get the scallion oil. Use the onion oil as sesame oil and drizzle it on.