CHINESE JELLYFISH RECIPE RECIPES

Steps:

• Rinse and drain jellyfish; place into a bowl.
• Whisk sesame oil, soy sauce, vinegar, sugar, chili oil, and ginger together in a small bowl; stir into jellyfish and marinate 15 minutes.
• Place sesame seeds in a dry skillet over medium-low heat; toast until golden, about 1 minute. Set aside to cool, about 5 minutes.
• Stir cilantro and green onions into jellyfish mixture; sprinkle with sesame seeds and serve immediately.

Steps:

• After buying the jellyfish, wash and soak for a while, then cut into shreds, wash and soak for more than 10 hours, change the water 2-3 times during the period, and squeeze out the water after washing.
• After cutting the pumpkin, remove the seeds and flesh, and directly use a knife or chopsticks to pull out the melon shreds. This step is more laborious, and the husband helps me each time.
• Add two tablespoons of salt to remove the mucus, then rinse with cold water, squeeze out the water and set aside
• Mix the processed jellyfish shreds and pumpkin shreds and mix well
• Let’s deal with the purple cabbage again. After removing the purple cabbage leaves, cut the texture vertically into filaments, and cut them as thinly as possible.
• Mix vinegar, light soy sauce, salt, sugar, chicken essence and sesame oil, add appropriate amount of water to make a cold sauce
• Heat a little vegetable oil in a pot, add the shallots and sauté into scallion oil
• Mix the sauce with the three shreds, drizzle with scallion oil, mix well, and sprinkle a little white sesame seeds on the plate.