Jellyfish cold, crisp and tough, cool and refreshing, is commonly used with wine dishes. Put all the seasonings into a small bowl and mix well to make a sauce. Jellyfish washed and shredded, blanched quickly with hot water, fished out of the ice water standby. Wash and shred the carrot and cucumber, and chop the cilantro. Put all the ingredients into a bowl, pour the sauce, mix well.

<Cold jellyfish is a traditional Han Chinese dish in Guangdong Province, belonging to the Cantonese cuisine. It is a summer cold dish. Cold jellyfish is a kind of food in life, belongs to the Cantonese cuisine, the main ingredient is jellyfish, with the wine and food, cool and delicious characteristics.