Jellyfish Head Salad Recipe

Ingredients for Jellyfish Head Salad: 150g jellyfish head, 1 small white radish, 1 section of cucumb[...]

Ingredients for Jellyfish Head Salad: 150g jellyfish head, 1 small white radish, 1 section of cucumber, 1 spoon of light soy sauce, 2 cloves of garlic, salt to taste, a pinch of thirteen spices, a few drops of sesame oil.
Method: Step 1: Prepare the ingredients. Step 2: Peel the white radish, wash it clean, shred it using a shredder, sprinkle with salt, mix well, and marinate for 15 minutes. Step 3: Clean the jellyfish head, blanch it in boiling water, and then rinse it in cold water. Step 4: Wash the cucumber and shred it, peel and mince the garlic, and peel and chop the green onions into fine pieces. Step 5: Place the jellyfish in a large container, and add the marinated radish shreds (make sure to squeeze out the moisture from the marinated radish shreds).

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Step 6: Add all the ingredients to the container, then add light soy sauce, salt, thirteen spices, and sesame oil. Step 7: Mix well until evenly combined. Step 8: For those who like spicy food, add some chili oil. Step 9: This is a simple and quick home-cooked dish. Step 10: The texture is crisp and chewy, light and refreshing, making it a common accompaniment for guests and a popular dish to serve with alcohol.

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Cooking Tips for Jellyfish Head Salad: It is best to blanch the jellyfish in boiling water, but do not overdo it, 15 seconds is enough. I used a smaller radish, and it is essential to squeeze out the moisture from the marinated radish shreds to avoid saltiness. You can also season according to personal preference. There are tricks to making delicious dishes, and each of my recipes has its own little secret. You can search for ‘cold dishes’ to directly view my recipes!

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