Jellyfish Head Mixed with Preserved Egg

Name: Jellyfish Head Mixed with Preserved Egg
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Jellyfish head; 2 pcs preserved egg; 3 tablespoons Fresh soy sauce; 2 tbsp Balsamic vinegar; a little White sesame; a little parsley; a little sesame oil

by Xianger Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

4

The main ingredient of this dish is jellyfish head, which can be cooked separately or mixed with other foods. I like to eat preserved eggs, so I added 2 preserved eggs together in a cold dressing. The dishes that can be made without firing a fire can be done in minutes.

Ingredients

500g Jellyfish Head
2 pcs Preserved Egg
3 tablespoons Fresh Soy Sauce
2 tbsp Balsamic Vinegar
a little White Sesame
a little Parsley
a little Sesame Oil

Jellyfish Head Mixed with Preserved Egg

1. Pick and wash the coriander and cut into sections. Soak the jellyfish head in clear water to remove the salty taste, then wash and pick up. The preserved eggs are peeled and cut into small pieces for later use.

Jellyfish Head Mixed with Preserved Egg recipe

2. Prepare fresh soy sauce, balsamic vinegar and sesame oil

3. Add fresh soy sauce, balsamic vinegar and sesame oil to the bowl and mix well to form a sauce

4. Cut the jellyfish head into slices, pour in cold boiling water and wash it with your hands to control the water

5. Then put the coriander and jellyfish head together and mix well, pour in the sauce and mix well

6. Put it into the plate, add the sliced preserved eggs on the side of the plate, sprinkle with white sesame seeds and enjoy.

Tips:
1. The jellyfish head is relatively salty and can be soaked in advance. After soaking, there will be no salty smell, so that it can perfectly absorb the taste of the cold soup.

2. This dish does not need too many seasonings, the simplest seasoning is the real original flavor.