Buddha's Hand Jellyfish Salad
Cold-tossed jellyfish and chayote strips with a light, tangy, and crunchy flavor.
Ingredients
Jellyfish (cut into fine shreds, blanched in boiling water, rinsed in cold water, then soaked in fresh water, and drained)
500 g
Buddha's hand gourd (cut into fine shreds)
50 g
Sesame oil
10 g
Soy sauce
20 g
Rice vinegar
3 g
MSG
2 g
Instructions
1
Prepare the ingredients
Wash the jellyfish and Buddha's hand gourd separately and cut into fine shreds. Blanch the jellyfish shreds in boiling water, rinse in cold water, then soak in fresh water.
2
Plate and season
Drain the soaked jellyfish shreds and pile them in a bowl. Sprinkle with the shredded Buddha's hand gourd. Pour over the mixed sauce of soy sauce, rice vinegar, and sesame oil, add MSG, mix well, and serve.
