Dried Jellyfish

Sheets of dried edible jellyfish are sold in plastic bags in some Chinese stores. This Chinese delicacy is valued for its crunchy yet elastic texture. 

To prepare, soak the sheets in cold water for several hours, changing the water frequently, and squeezing the jellyfish each time to get rid of as much of the fishy smell as possible. Drain, give the jellyfish sheets a final squeeze to remove the excess water, then cut them into strips. Strips of dried jellyfish are often added to a stir-fry, but they must be tossed in at the last moment; if they are over-cooked, they will become rubbery.