How to make cold jellyfish

• 

  1. The jellyfish heads are bought pickled and soaked in water in advance.The water is changed several times until the jellyfish heads have no salty taste.Prepare white radish, carrots and other ingredients.

• 

  2. Cut the radish into shreds, I use a grater, add half a teaspoon of salt, mix well and set aside Half an hour, dehydrate and squeeze dry for later use.

• 

  3. Cut the jellyfish into strips; use a grater to grate the carrots into thin strips; use a grater to grate the millet into spicy pieces.Cut into cubes; mince coriander and garlic.

• 

  4.Put the shredded jellyfish into the hot water that is not yet boiling, turn off the heat, and simmer Blanch for a few seconds and remove quickly.

• 

  5.Put the jellyfish head into cold water or ice water and let it cool down.Remove and squeeze out the water.

• 

  6. Blanch the carrots in water (add a little salt and oil to the water), remove and drain for later use.

• 

  7. Place the jellyfish head, white radish shreds and carrot shreds on the plate and spread them, and mince the coriander , minced garlic, and chili diced millet spread on the surface.Add one tablespoon of light soy sauce, two tablespoons of mature vinegar, one tablespoon of sugar, one teaspoon of sesame oil, half a teaspoon of salt, and a little chicken essence to make a sauce and add it to the plate.

• 

  8. Heat oil in the pot until it smokes, pour it on the coriander and garlic until fragrant.

• 

  9.Mix well and eat!