Old Vinegar Jellyfish Head
A crisp and refreshing cold appetizer made by tossing jellyfish head with vinegar and garlic.
Ingredients
jellyfish head (washed, sliced, briefly blanched in boiling water, drained and cooled)
400g
garlic (minced)
3 cloves
cooking wine
1 tbsp
pepper
1 tsp
fine salt
1 tsp
MSG
1/2 tsp
sesame oil
2 tsp
mustard oil
to taste
Instructions
1
Preparing the jellyfish head
Wash and slice the jellyfish head, briefly blanch in boiling water, drain, and set aside to cool. Mince the garlic.
2
Mixing
Add the minced garlic and all the seasonings to the jellyfish head, mix well, and arrange on a serving plate.
