Jellyfish skin

Jellyfish skin Every July and August, jellyfish get carried away and gather in the offshore of Huludao. They grow very fast, and in a few days, they are as big as umbrellas. Fishermen in Huludao go out to sea to catch fish, treat them with alum and press them into stinging skin. Mixing cold dishes with stinging skin is not only nutritious, but also crisp and refreshing, which greatly increases appetite. Production of cold jellyfish skin: raw materials of cold jellyfish skin: jellyfish skin 400g, cucumber 100g, onion 80g, coriander 20g, garlic 15g, aged vinegar 30g, soy sauce 10g, salt 1g, monosodium glutamate 2g and sesame oil 10g. 1, jellyfish skin, cucumber, onion cut into 8 cm long filaments, coriander washed and cut into 5 cm long segments, garlic smashed into mud for later use. 2. jellyfish silk dipped it in a boiling water pot (about 30 seconds), then fished it out and soaked it in pure cold water (or ice water) to make it crisp for later use. 3. Take a large bowl, add jellyfish silk, shredded cucumber, shredded onion, shredded coriander, mashed garlic, aged vinegar, soy sauce, salt, monosodium glutamate and sesame oil, and mix well to serve. Tips for making cold jellyfish skin: 1. The process of jellyfish silk must be short, otherwise it will affect the taste of the finished product. 2. Slice the jellyfish, cucumber and onion, and the length should be consistent. Only in this way can we ensure the good taste and appearance of the finished product. 3. Cold steamed buns are made by replacing the jellyfish skin in this dish with jellyfish heads, and other processes are exactly the same.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)