Buddha's Hand Jellyfish Skin
A traditional Jiangsu cold dish: jellyfish skin is cut into long strips, blanched, and shaped like Buddha's hands, then drizzled with a seasoned sauce. The finished dish has a pale yellow color and a crisp, refreshing texture.
Ingredients
Jellyfish skin (main ingredient, soak in water and rinse to remove sand)
250 g
Sesame oil (seasoning)
25 g
MSG (seasoning)
3 g
Soy sauce (seasoning)
10 g
Aromatic vinegar (seasoning)
5 g
Salt (seasoning)
3 g
Instructions
1
Cutting
First soak the jellyfish skin in water, then rinse thoroughly to remove any sand. Cut into 3 cm wide strips with a knife. Then make four lengthwise connected cuts along each strip (severing on the fifth cut to form a five-fingered hand shape), and soak in clear water once cut.
2
Blanching and Seasoning
Before serving, blanch the prepared jellyfish skin briefly in boiling water so that it curls into a Buddha's hand shape. Quickly drain off the water and arrange on a plate, then drizzle with a sauce evenly mixed from sesame oil, soy sauce, MSG, salt, and aromatic vinegar.
