Shredded jellyfish with mustard and celery ☆ huge jellyfish skin 1

Overview

The secret to jellyfish skin, which seems difficult to handle, is to "soak it in water" to control the salty taste. Want to try an awesome banquet platter? The jellyfish skin salad is absolutely amazing. ☆☆Based on personal experience: Soak the jellyfish skin for dinner in water starting at noon, and change the water 2 to 3 times to get the right saltiness and smell. Pouring boiling water is not necessary, as sterilization will make it crispier. Grocery store owners recommend just soaking it in water to dilute it.

Tags

• cold dishes
• home cooking
• old man
• lunch
• jellyfish skin silk
• minced garlic
• parsley
• sesame oil
• sugar
• wasabi paste
• white vinegar
• salt

Ingredients

Steps

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

   

2. 2 Tear off the old stems of celery and cut into strips for later use. Squeeze the garlic into puree

   

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

   

4. 4 Soak in ice water to cool, then pour in boiling water (the boiling water will make it curled and crispy)

   

5. 5 Add the celery shreds and jellyfish skin to the seasonings, mix well, and serve on a plate.