Cucumber and fungus mixed with jellyfish

Overview

How to cook Cucumber and fungus mixed with jellyfish at home

Soak the salted jellyfish in water to remove the salt and change the water 4-5 times.
Cut carrots into small strips.
Cut the cucumber into strips.
Add 1 teaspoon of salt, mix well, and marinate for 30 minutes to kill the water.
Pour through purified water, squeeze out the water and set aside.
Bring a pot to high heat and blanch the carrots for about 2 minutes.
Blanch the fungus for about 5 minutes. (The fungus was soaked in advance and I forgot to take a photo.)
Turn off the heat, wait for the pot to cool down slightly, to about 80-90 degrees Celsius, and quickly blanch the jellyfish for 5 seconds. Repeat it for 5 seconds! ! ! Don't over-perm, otherwise you'll eat rubber bands.
Soak in cold water to maintain crispness.
Place the fungus, carrots, cucumber and jellyfish in a large bowl.
Finely mince garlic.
Heat oil in pan and sauté garlic until fragrant. (My family is not used to raw garlic.)
Bring the light soy sauce, vinegar and sugar to a boil, then turn off the heat. (The sauce is adjusted according to your own taste.)
Add chopped green onion and mix well.
Pour the sauce into a large bowl and mix well.
Place in the refrigerator for more than 30 minutes and then serve.
Crisp and appetizing.