Wasabi Celery Jellyfish Shreds ☆ Big Jellyfish Skin 1

Name: Wasabi Celery Jellyfish Shreds ☆ Big Jellyfish Skin 1
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Jellyfish skin; 5 stems celery; 1 capsule garlic; 1 tsp Wasabi Sauce; 1 tsp Sugar; 1 tsp White vinegar; Some salt; 1 tbsp sesame oil

by Greedy Tangerine

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The secret of jellyfish skin that looks difficult to handle is to "soak in water" to control the salty taste.
Want a bluffing banquet platter? The jellyfish salad is absolutely awesome.

☆ ☆ According to personal experience: the jellyfish skin for dinner, start to soak in water at noon, change the water saltiness & smell just 2~3 times. Pouring in boiling water is not necessary, and disinfection will increase the crispness. The grocery store owner recommends only soaking in water to dilute. "

Ingredients

200g Jellyfish Skin
5 stems Celery
1 capsule Garlic
1 tsp Wasabi Sauce
1 tsp Sugar
1 tsp White Vinegar
Some Salt
1 tbsp Sesame Oil

Wasabi Celery Jellyfish Shreds ☆ Big Jellyfish Skin 1

1. Prepare ingredients; after washing the jellyfish, soak in cold boiled water (2~3 times) and change the water to remove the salt

Wasabi Celery Jellyfish Shreds ☆ Big Jellyfish Skin 1 recipe

2. Tear off the old stalks of celery and cut into strips for later use, squeeze the garlic into a puree

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. Soak in ice water to cool and pour (the boiling water will curl and increase brittleness)

5. Add shredded celery and jellyfish to the seasoning, mix well, and serve.

Tips:
☆ Jellyfish skin can be bought in general dry goods stores; it can be divided into jellyfish skin (large pieces), sting head (small flowers), jellyfish shreds (cut), and you don’t want to cut and buy silk.
☆ The jellyfish skin is almost preserved in salt. Change the water before eating to reduce the saltiness.
☆ Use pouring and boiling water to replace Sichuan hot, sterilizing and not overheating until the taste is too hard.