Cucumber shreds with sting skin ☆ Very big jellyfish skin 5

Cucumber shreds with sting skin ☆ Very big jellyfish skin 5

Overview

A little more QQ crunchy texture, coupled with the aroma from the sea, served luxuriously in-house. If you eat jellyfish skin that smells of alkaline water in a restaurant, it must be that the store has changed less water or wants to make it into larger pieces. Don’t come here again next time!

Tags

Ingredients

Steps

  1. After cleaning the jellyfish shreds, continue to soak them in cold boiled water and change the water to remove salt (2 to 3 times)

    Cucumber shreds with sting skin ☆ Very big jellyfish skin 5 step 1

  2. Cut the cucumber into shreds, smash and mince the garlic and set aside

    Cucumber shreds with sting skin ☆ Very big jellyfish skin 5 step 2

  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

    Cucumber shreds with sting skin ☆ Very big jellyfish skin 5 step 3

  4. The heat causes the jellyfish to become curled and crispy

    Cucumber shreds with sting skin ☆ Very big jellyfish skin 5 step 4

  5. Cooling by immersing in ice water

    Cucumber shreds with sting skin ☆ Very big jellyfish skin 5 step 5

  6. Place cucumber shreds and jellyfish skin on a plate, mix the seasonings and mix well.

    Cucumber shreds with sting skin ☆ Very big jellyfish skin 5 step 6