Sting Skin Cucumber Shreds ☆ Bluff A Big Jellyfish Skin 5

Name: Sting Skin Cucumber Shreds ☆ Bluff A Big Jellyfish Skin 5
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Jellyfish skin; 2 pieces Cucumber; 2 capsules garlic; Some salt; 1 tsp White vinegar; 1 tbsp sesame oil

by Greedy Tangerine

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

A little bit more QQ's crunchy taste, coupled with the aroma from the tide, and served luxuriously in-house.

If you eat jellyfish with a taste of alkaline water in a restaurant, it must be because the store has changed less water or wants to send it into larger pieces. Don't patronize again next time! "

Ingredients

200g Jellyfish Skin
2 pieces Cucumber
2 capsules Garlic
Some Salt
1 tsp White Vinegar
1 tbsp Sesame Oil

Sting Skin Cucumber Shreds ☆ Bluff A Big Jellyfish Skin 5

1. After washing the jellyfish, keep soaking in cold boiled water and change the water to remove the salt (2～3 times)

Sting Skin Cucumber Shreds ☆ Bluff A Big Jellyfish Skin 5 recipe

2. Shred the cucumber, slap the garlic and chop it for later use

3. Bring the water to a boil (or half a pot of water), place the jellyfish on the strainer and pour it with boiling water

4. The heat makes the jellyfish frizzy and increases brittleness

5. Ice water cooling

6. Put the cucumber shreds & jellyfish skin on a plate, mix the seasonings and mix well and serve.

Tips:
♠ The skin of jellyfish is almost preserved in salt. Change the water before eating to reduce the saltiness.
♠ Use pouring and boiling water to replace Sichuan hot, sterilizing without overheating.