Cucumber Mixed Jellyfish Head

Name: Cucumber Mixed Jellyfish Head
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Cucumber; 200g Jellyfish head; 1 tablespoon Vinegar; 1 tablespoon Very Fresh Soy Sauce; 0.5 tablespoon Oyster sauce; 1 tablespoon Abalone sauce

by Zheng Mama

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

There are two types of jellyfish, jellyfish head and jellyfish skin, but they are all processed and brewed from marine jellyfish. Jellyfish head refers to the tentacles of jellyfish. It has thick meat and rich nutrition. It is generally eaten cold. The jellyfish head is the finest product among the jellyfish, with a higher taste and nutritional value. Jellyfish contains a variety of nutrients needed by the human body, especially iodine, which is lacking in people’s diet. It is an important nutritious food.

Ingredients

2 pieces Cucumber
200g Jellyfish Head
1 tablespoon Vinegar
1 tablespoon Very Fresh Soy Sauce
0.5 tablespoon Oyster Sauce
1 tablespoon Abalone Sauce

Cucumber Mixed Jellyfish Head

1. Soak the jellyfish head in water for more than 2 hours, wash and cut into strips.

2. After scalding with hot water, take it out and squeeze out the water.

3. Wash the cucumber and cut into strips.

4. Put the cucumber and jellyfish heads in a clean basin, add oyster sauce and garlic paste.

5. Add vinegar.

6. Add the very fresh soy sauce.

7. Add the abalone juice and mix well.

Tips:
1. It is best to add vinegar to cold dishes to have a sterilizing effect.
2. Use hot water for soup jellyfish head, do not use boiling water, it will burn the jellyfish head away.