Jellyfish Salad

Name: Jellyfish Salad
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Jellyfish skin; 1/2 Cucumber; 1/2 carrot; 3 taels parsley; 10g Old vinegar; 5g Chili oil; 2g Chicken Essence; 1g White pepper; 5g Fuel consumption

by Thousands of Baidus

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Jellyfish contains a variety of nutrients needed by the human body. In addition to iodine, the mannan gum contained in it also has a certain effect on the prevention and treatment of atherosclerosis. It can soften firmness, relieve stasis, clear heat and reduce phlegm. Eat it in summer, its hot and sour and delicious taste can greatly increase your appetite if you are tired, sleepy, and have a poor appetite.

Ingredients

Jellyfish Salad

1. After soaking the jellyfish for half a day in advance, scrub repeatedly with washing until it is clean

2. Cut into shreds and set aside, pour it into a pot and boil it in 70℃ water, blanch it again, remove it, pour it into a cold boiled water and soak for 5 minutes to make it crispy. Remove and drain

3. Mix the old vinegar, spicy soy sauce, chicken essence, white pepper and oyster sauce according to your own taste, and adjust the cucumber and carrot into shreds, and cut the coriander into sections

4. Shred cucumber and carrot, and parsley into sections, mix jellyfish shreds, add seasonings, mix well, refrigerate and serve immediately

Tips:
Avoid marinating jellyfish with sugar, otherwise you should put some vinegar when you can’t keep the cold jellyfish for a long time, otherwise it will make the jellyfish “taste”