1. Jellyfish head.
2. The jellyfish head is chopped finely and rinsed to remove the salty taste.
3. After bleaching, take the pot and boil until the water temperature is 90 degrees, and blanch it for 20 seconds.
4. After blanching the water, immediately catch it and let it cool off.
5. Drain the water, add sugar and white vinegar, mix well and marinate for 40 minutes.
6. Accessories.
7. Cut the carrots and cucumbers into thin strips and marinate them with salt for 10 minutes.
8. After marinating, it becomes soft, then rinse with water and squeeze dry water for later use.
9. Jellyfish head, carrot shreds, cucumber shreds, cilantro, minced southern ginger, mix well and marinate for 15 minutes.
10. After serving, sprinkle with cooked white sesame seeds and crushed cashew nuts.
11. Refreshing and appetizing sweet and sour jellyfish head.
Tips:①The best way to remove salty jellyfish head is to have a small running water so that it can be removed more quickly.
② The jellyfish head blanched water can not boil the water, nor can it be blanched for a long time. After a long time, the jellyfish head will be tenacious. Pickled sweet and sour as you like, more delicious.
③Carrots and cucumbers are pickled with salt to remove the astringency and the juice becomes soft and then washed. The water will become crisp and crisp.
④Nuts can be replaced by others, and nuts are more fragrant.
