Jellyfish are edible. The reddish-brown coloring on the jellyfish is actually a protective film that can be removed with a knife. But before you do that, soak the jellyfish in vinegar for 6 minutes to kill it, and then sterilize it with salt. The following is the method of making jellyfish:

Methods of production

1, cold jellyfish skin

Raw materials: jellyfish, kale, cucumber

Practice:

Jellyfish skin put in cool water to soak for a while, washed, cut strips

Kale, cucumber, respectively, julienne

Garlic, vinegar, soya sauce, sesame oil, the right amount of salt into the Seasoning

Mix all ingredients well and refrigerate until ready to serve.

2, jellyfish cucumber

Raw materials: jellyfish 300 grams, cucumber 1, salt, vinegar, sugar, sesame sauce, parsley, garlic

Practice:

Supermarket to buy 300 grams of jellyfish

Being copied with boiled water and then soaked in cool water spare

Cucumber a

Cutting with a knife into a thick wire

Jellyfish fillet out on top of the cucumber fillet, chopped garlic on top of the jellyfish fillet

Coriander chopped, put on top of the jellyfish fillet, put the sesame sauce into the right amount of salt, mixed with water, poured on top of the cilantro, put the sugar and vinegar can be stirred well.