Refreshing Small Salad
1.
Because the jellyfish head is pickled with salt, it is soaked one day in advance
2.
Clean the soaked jellyfish head and drain the water
3.
Change the blade into thin slices for use
4.
Boil the water in a pot, gently blanch the jellyfish head and immediately serve it out, otherwise it will become very small and affect the taste
5.
Remember not to blanch the water for too long
6.
After blanching, immediately put it in cold water and let it cool down
7.
After blanching, immediately put it in cold water and let it cool down
8.
Wash the bitter chrysanthemum and drain the water for later use
9.
Preserved eggs cut into small dices
10.
The peanuts are more crispy when fried
11.
Put the prepared raw materials into the container
12.
Add waterlogged juice, sugar, vinegar, salt, monosodium glutamate, minced garlic and mix well to taste
13.
Put the mixed refreshing side dishes on the plate
14.
This side dish is very refreshing, bitter chrysanthemum can also go to the fire
15.
A must-have side dish for banquets at home
16.
Drinking wine with friends, eating side dishes and chatting with me!