Jellyfish skin

Jellyfish skin

　　　Jellyfish skin

　　Every July and August, jellyfish drift in groups near the shores of Huludao. They grow rapidly—within just a few days, they can become as large as umbrellas. Local fishermen catch them at sea, treat them with alum, and press them into jellyfish skin. Using jellyfish skin in cold dishes is not only highly nutritious but also refreshingly crisp, greatly stimulating the appetite.

　　How to make cold jellyfish skin salad:

　　Ingredients for cold jellyfish skin salad: 400g jellyfish skin, 100g cucumber, 80g scallions, 20g cilantro, 15g garlic, 30g black vinegar, 10g soy sauce, 1g salt, 2g MSG, 10g sesame oil.

　　1. Cut the jellyfish skin, cucumber, and scallions into 8cm-long thin strips. Wash the cilantro and cut into 5cm-long segments. Crush the garlic into a paste and set aside.

　　2. Briefly blanch the jellyfish strips in boiling water (about 30 seconds), then remove and soak in clean cold (or ice) water to restore their crispness before use.

　　3. In a large bowl, combine the jellyfish strips, cucumber strips, scallion strips, cilantro, garlic paste, black vinegar, soy sauce, salt, MSG, and sesame oil. Mix well and it’s ready to serve.

　　Tips for making cold jellyfish skin salad:

　　1. The blanching step should take only a very short time; otherwise, it will affect the final texture.

　　2. Cut the jellyfish strips, cucumber strips, and scallion strips thinly and keep them uniform in length. This ensures good texture and appearance in the final dish.

　　3. To make cold jellyfish head salad, simply replace the jellyfish skin in this recipe with jellyfish head. All other steps remain the same.