1. Shred cucumber and set aside, mince green onion, shred green and red pepper, and shred jellyfish head
2. Shred the dried tofu. After blanching, place the cold water in a bowl and set aside
3. Boil the jellyfish head in the water. Generally, if the jellyfish head is salty, soak it first (the water temperature of the jellyfish head should not be too high, and the head of the jellyfish will melt if it is too high.) After blanching, immediately put it in cold water and remove it. spare
4. The preparation of the sauce: add green and red pepper shreds (can also be cut into green and red pepper rings), chopped green onions, appropriate amount of sesame oil, 3g salt, 20ML white vinegar (about one and a half spoons for soup), 30ML seafood soy sauce , 3 tablespoons of white sugar (soup spoon), appropriate amount of mineral water
5. Put the processed dried tofu shreds, cucumber and jellyfish into the container
6. Pour the mixed juice prepared in the fourth step on top of the ingredients prepared in the fifth step, and this jellyfish head is ready
Tips:The water temperature of the jellyfish should not be too high, as the temperature of the jellyfish will become very small if it is too high.
