Home-style Refreshing Cucumber Mixed with Jellyfish
1.
Wash the jellyfish several times with water, wash off the fine sand and other impurities, quickly blanch it with hot water of about 70 to 80 degrees, cut the shreds, drain the water, and put it in the refrigerator for a while
2.
Cucumber shredded and set aside
3.
After adding salt, the jellyfish will produce water, squeeze out the water, add all the seasonings in the auxiliary materials and mix well. If there is no natural red yeast rice powder, you can replace it with a little fermented bean curd juice or not. The addition is for beautiful color. .
4.
The jellyfish is chilled, so you can eat it directly after mixing.
Tips:
1. The jellyfish needs to be rinsed and soaked in water to clean it, otherwise there will be impurities such as fine sand, which will make the teeth sticky when eaten.
Remember not to blanch the jellyfish with boiling water, as it will shrink the jellyfish’s gelatinous texture, and you won’t be able to chew it.
If you buy instant jellyfish, dried jellyfish or soaked jellyfish, it is easier to handle.
2. The jellyfish itself has a slightly salty taste, which will fade after being soaked in water. Add salt, chicken essence, and oyster sauce and other salty condiments a little bit. Add them according to the saltiness of the jellyfish. Don't add too much.
3. If you like spicy taste, you can use pepper oil or chili oil instead of sesame oil. You can also add coriander, shredded onion, shredded cabbage, etc., according to personal taste.
4. After adding sugar, the jellyfish is not easy to keep for a long time, it is best to make it and eat it.
