Jellyfish Salad
1.
First, soak the jellyfish in cold boiled water for 2 to 3 hours. Change the water several times in the middle to remove the salty salt and wash.
2.
Cut the cabbage into flat slices with a knife and blanch it in a pot to remove and drain the water.
3.
The boiled water is cooled to about 50 degrees, and the stings are put in the pot for 3 minutes to remove the water.
4.
Then put all the processed ingredients into a bowl, put an appropriate amount of monosodium glutamate, sesame oil, or other vegetable oil, vinegar, and mix well.
