Cucumber and Jellyfish Salad

Name: Cucumber and Jellyfish Salad
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Cuisine: Chinese
Ingredients: 200 g Rehydrated jellyfish (soak in clear water, cut into thin shreds, soak again in clear water to remove all salt and alum, blanch briefly in 80°C hot water, then drain well); 250 g Tender cucumber (washed and cut into thin shreds); 10 g Ginger (washed and cut into thin shreds); Refined salt, to taste; MSG, to taste; Vinegar, to taste; Sesame oil, to taste

Cold tossed salad of rehydrated jellyfish and shredded cucumber, light and fresh in flavor.

22 min

Easy

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Ingredients

Rehydrated jellyfish (soak in clear water, cut into thin shreds, soak again in clear water to remove all salt and alum, blanch briefly in 80°C hot water, then drain well) 200 g

Tender cucumber (washed and cut into thin shreds) 250 g

Ginger (washed and cut into thin shreds) 10 g

Refined salt to taste

MSG to taste

Vinegar to taste

Sesame oil to taste

Instructions

Prepare the Ingredients

Wash the cucumber and ginger separately and cut them into thin shreds. Soak the rehydrated jellyfish in clear water, cut into thin shreds, soak again in clear water to remove all salt and alum, blanch briefly in 80°C hot water, drain well, and place in a bowl.