Name: Jellyfish Salad
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Jellyfish; 1/2 root Cucumber; 1/2 root carrot strips; A teaspoon Soy sauce; A teaspoon Sugar; See your own taste Balsamic vinegar; a little sesame; a little parsley; a little salt; a little bit sesame oil

Jellyfish Salad

by Yoona's chick's kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

The jellyfish is like a parachute and a white mushroom. The part shaped like a mushroom head is "jellyfish skin";

The mouth and tentacles under the umbrella cover like a mushroom stalk are the "jellyfish head". The jellyfish skin is a layer of gum with high nutritional value, and the jellyfish head is slightly harder.

Nutritional gum is similar to sting skin. China was the first country to eat jellyfish, and there is a record of eating jellyfish in the "Natural History" by Zhang Hua in the Jin Dynasty

Now the jellyfish has become a delicacy at the banquet. Today, I will introduce a simple cold jellyfish. It’s not simple, but it’s super delicious.

Sour and crunchy..."

Jellyfish Salad

1. Prepare all the required materials

2. Cut all the materials into filaments and set aside

3. Soak the sliced carrots with boiling water

4. Mix the light soy sauce, balsamic vinegar, sugar, and sesame oil into a juice

5. .Pour the seasoning juice on top of the ingredients, it will taste better if you marinate it, just sprinkle with white sesame seeds when you eat it

6. It tastes sour and crunchy, quite delicious

7. Another method is to cut the jellyfish, add sugar, balsamic vinegar, salt, add light soy sauce and stir well, then let it stand for ten minutes, put it on a plate and pour in the sesame oil, and cut the cucumber into thin slices for decoration...

Tips:
1. All ingredients are quantified according to your preference

2. The cut jellyfish must be squeezed out of water after soaking

3. The jellyfish is best cut into thin slices, so that the salt can be rinsed out quickly, and the flavor can be better when seasoning