Cold Dressed Jellyfish Skin

Name: Cold Dressed Jellyfish Skin
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 1 piece Cicada shell; 1 stick Cucumber; 10ml light soy sauce; 15ml Vinegar; 15g white sugar

Salt-soaked jellyfish shreds offer their signature squeaky snap beside cool cucumber, finished with a glossy sweet-and-sour dressing that tastes clean and ocean-fresh.

10 minNewEasy Cold Dishes Mix Original

Instructions

1
Soak the pickled skin in clean water for four hours in advance to release the salt, and wash the cucumber.
2
Remove the ends of the cucumber and shave it into slices, then cut into shreds.
3
Cut the jellyfish skin into shreds and arrange it on a plate together with shredded cucumber.
4
Mix light soy sauce, vinegar, and white sugar evenly, pour it over the jellyfish skin, and stir well.

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Ingredients

Main Ingredients

Cicada shell
1 piece
Cucumber
1 stick

Seasonings

light soy sauce
10ml
Vinegar
15ml
white sugar
15g