Jellyfish Salad
Ingredients
- 4 oz Salted jellyfish
- ⅓ Shredded turnips
Ingredients A:
- 1 tbsp Soysauce
- 1 tbsp Sesame oil
- ½ tbsp Vinegar
- ¼ tsp Salt
Preparation
- Soak shreded turnips with ⅓ tsp salt for 15 minutes, squeeze dry, mix with 1 tbsp Soysauce.
- Shred jellyfish and soak with cold water for 1 hour, change cold water and soak again.
- Put 5 cup water in the pan, bring to a boil, add ½ cup cold water. Put shredeled jellyfish in the pan.
Scald for about 3 seconds. Remove and soak in cold water again for over 3 hours, Drain. - Mix shredded turnips and jellyfish with “Ingredients A”; place on platter. Serve.
* Fresh squid may be cooked this way, if squid is not thick enough, score crisscross to make squid rolls. Sliced chicken, kidney or pork stomack may be cooked this way too.