Cold Dressed Cucumber and Jellyfish Strips

Name: Cold Dressed Cucumber and Jellyfish Strips
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 1kg Fresh jellyfish strips; 1 stick Cucumber; to taste minced garlic; 1 piece chili; 2 spoon Oyster sauce; 3 spoon Black vinegar; to taste Camellia oil; 3 spoon light soy sauce

Fresh jellyfish strips and cucumber are blanched and chilled separately, then united with garlicky chili sauce for a delightfully slippery, crunchy contrast.

10 minNewEasy Cold Dishes Season Garlic Flavor

Instructions

1
Fresh jellyfish strips that have been prepared, bought at the vegetable market, cost one yuan per jin. This stuff is mostly water, and after blanching two jin, there isn't much left, but it's tastier than the ones preserved with sea salt.
2
Blanch with boiling water for thirty seconds, then drain and place in a bowl for later use.
3
Finely chop the garlic chili sauce and set aside.
4
Cucumbers are sensitive to residues on their skin, so I choose to peel them. After putting them in a storage bag, I smash them with the back of a knife and cut them with the back of the knife, so that the juice won't get everywhere.
5
Stir-fry minced garlic and chili in camellia oil until fragrant.
6
Add oyster sauce, light soy sauce, and aged vinegar.
7
Pour in the cucumber and jellyfish and mix well.
8
So good, I’m missing some chopped soul cilantro.