Jellyfish Salad
1.
How to deal with jellyfish: First wash the jellyfish and soak it in clean water (I soaked it for a day), changing the water several times during the period.
2.
Then cut into silk.
3.
Heat water in the pot (don't boil, 60 to 70% heat is enough), put the cut jellyfish into the pot, see the jellyfish shrink as soon as possible. The time should not be too long, otherwise it won't be brittle.
4.
Put it in the cold boiled water prepared in advance for repeated cooling. When you eat it, remove it to control the moisture, add your favorite greens to adjust the taste, and you can eat it.
5.
The processed jellyfish can't be eaten at a time, so you can put it in a large container, add cold water to the container and store it. In the current weather, I put it in a fence outside the kitchen window, and you can also put it in the refrigerator. Either way, it is very convenient to eat. ----The jellyfish treated in this way is delicious, crisp and refreshing, and has no astringency. ----
6.
Cold jellyfish: Cut the cabbage heart and carrot into shreds, and cut the coriander into sections.
7.
Bring water to a boil in a pot, add shredded carrots, add appropriate amount of salt, blanch the water and immediately remove it and put it in cold water.
8.
Put all the ingredients in a large plate for easy mixing.
9.
Add seasonings according to personal taste. Add appropriate amount of sesame oil.
10.
Add an appropriate amount of flavored soy sauce.
11.
Add appropriate amount of apple cider vinegar and salt, stir well and serve.
Tips:
1. The cold water for soaking the jellyfish skin should be prepared in advance, because the blanching time of the jellyfish skin is relatively short, it is very convenient to remove the jellyfish skin and put it in the prepared cold water as soon as it shrinks.
2. The blanching time of jellyfish skin should not be too long, and it will be taken out as soon as it shrinks, otherwise it will be old.
3. Putting vinegar in cold jellyfish is to preserve the umami flavor of the jellyfish, otherwise it is easy to "taste".
4. Jellyfish should not be marinated with sugar, otherwise it cannot be kept for a long time.
5. When you take out the jellyfish, you must control the moisture so that it tastes refreshing.
6. The greens used to mix jellyfish skins can be replaced with lettuce shreds, cucumber shreds, etc. according to personal taste.
