Sea Jelly

Name: Sea Jelly
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g (sea jelly) Jelly; 1 Cucumber; 10g garlic; 2 pcs Red chili; 20g parsley; 0.5 spoon Sugar; 1 spoon salt; 0.3 spoon MSG; 1 spoon Rice vinegar; 0.5 spoon sesame oil; 5g sesame

by Home and everything

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Sea jelly is one of the specialties of Han nationality in Qingdao, Shandong and Dalian, Liaoning. It is also a local specialty. The raw material is a kind of aquatic weed that grows on the submarine reefs of Laoshan Mountain. It is dried and boiled in a pot for 7-8 hours, filtered, cooled, and cut into strips to become sea jelly. Mixed sea jelly is more refreshing and tender than the mung bean jelly commonly eaten by Beijingers, like agar, it is a refreshing appetizer in summer in Dalian.

Sea Jelly

1. Wash the sea jelly and control the moisture and reserve the sea jelly when you buy it back and eat it in time, otherwise it will turn into water. Don’t eat it temporarily, keep it in the refrigerator for a while

2. Prepare cucumber, coriander, garlic, and red pepper for later use

3. Cut cucumber into thin filaments

4. Put the cucumber and sea jelly into the container

5. Add salt, monosodium glutamate, sugar, rice vinegar, sesame oil, coriander and mix well to taste

6. Put the mixed sea jelly into a bowl and sprinkle with sesame seeds and red pepper to enjoy the deliciousness

7. The taste of sea jelly in your mouth is that it melts in your mouth and is especially refreshing

8. Sea jelly is especially suitable for this season to relieve heat

9. It is fried again until the rice cakes with celery leaf bracts and cherry tomatoes are combined with sea jelly and it is perfect

10. What a refreshing delicacy

Tips:
Sea jelly is one of the specialties of Han nationality in Qingdao, Shandong and Dalian, Liaoning. It is also a local specialty. The raw material is a kind of aquatic weed that grows on the submarine reefs of Laoshan Mountain. It is dried and boiled in a pot for 7-8 hours, filtered, cooled, and cut into strips to become sea jelly.