Cold Jellyfish Salad
A traditional Zhejiang cold appetizer featuring crisp jellyfish strips, refreshing shredded cucumber, and a kick of mustard oil.
Ingredients
Jellyfish skin (washed, shredded, soaked for two days to remove saltiness)
300 g
Shredded cucumber
50 g
Mustard oil
3 g
Vinegar
40 g
Sesame oil
3 g
MSG
3 g
Instructions
1
Prepare the jellyfish
Cut the jellyfish skin into thin strips and soak in clean water for two days to draw out the salt. Quickly blanch in hot water, then rinse under cold water to chill. Finally, combine with vinegar, sesame oil, MSG, and the other seasonings.
2
Plate the dish
Spread the shredded cucumber across the bottom of the plate. Top with the drained jellyfish strips and drizzle with mustard oil to finish.
