Name: Salad Jellyfish Head
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Jellyfish head; 50g Cucumber; 5ml sesame oil; 5g salt; 5g Chicken Essence; 10ml Soy sauce; 10ml Vinegar; 10g garlic; 10g parsley; 10g shallot; 10g Red pepper

Salad Jellyfish Head

by Husband's dinner

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Cold jellyfish head is a traditional Han Chinese dish in Shanghai, belonging to Shanghai cuisine. The color is yellow and bright, the chewing is crispy and tender, the salty but sweet, the green onion is rich and fragrant. The texture of the aged jellyfish is tender and crisp, and the skin of the old jellyfish is old and tough. Jellyfish contains a variety of nutrients needed by the human body, especially iodine, which is lacking in people's diet, and is an important nutritious food;
Now the transportation is well developed. Not only can you eat jellyfish in coastal cities, you can also buy jellyfish in large or vegetable markets inland, which is very convenient.

Salad Jellyfish Head

1. Prepare ingredients. Jellyfish are generally salted, so they should be soaked in water for 1 day when they are bought. Change the water every 3-5 hours. Go salty

2. Shred all. Boil the jellyfish with 70% boiling water, pour it in and remove it immediately, otherwise it will become soft and have a bad taste. I forgot to take pictures at this step, my friends can make up for it

3. Pour all the ingredients into a small basin, add sesame oil, salt, chicken essence, light soy sauce, aged vinegar (or white vinegar), and stir together.

Tips:
1. Jellyfish should not be marinated with sugar, otherwise it cannot be kept for a long time;
2. Fresh jellyfish is not suitable for consumption, because fresh jellyfish contains more water, thicker skin, and contains toxins. Only by salting with edible salt and alum (commonly known as trilum) and dehydrating the fresh jellyfish for 3 times can the toxins follow. Run out of water
3. Before eating the jellyfish, be sure to wash it with clean water, remove the salt, alum, blood, and sand, simmer it with hot water, and then shred it and mix it with cold dishes;
4. When the jellyfish head is blanched, the water temperature should not be too high, only 50% to 60% hot.