Cold Jellyfish Salad
Blanched and chilled, the jellyfish is tossed cold for a crisp, lightly tangy, and aromatic bite.
Ingredients
Jellyfish (blanch briefly in boiling water, rinse in cold boiled water, and cut into thin slices)
500 g
Soy sauce
30 g
Sesame oil
30 g
Vinegar
5 g
Minced ginger
2 g
MSG
2 g
Instructions
1
Prepare the jellyfish
Blanch the jellyfish briefly in a pot of boiling water, then remove and rinse in cold boiled water. Take out the jellyfish, cut into thin slices, and place in a bowl.
2
Season and mix
Add the minced ginger, soy sauce, vinegar, sesame oil, and MSG. Mix well, transfer to a serving plate, and serve.
