Chilled sea scorpion

Cooking Instructions

1. Ingredients

   

2. Soak the jellyfish head thoroughly in water until there is no salty taste, and remember to change the water two or three times in between. Blanch the soaked jellyfish head with boiling water for 6-10 seconds and remove it.

   

3. Immediately pour in ice water, then drain and set aside.

   

4. Cut the jellyfish head into thin slices.

   

5. Wash the cucumber, pat it loose with the back of a knife, then cut it diagonally into small pieces, wash the coriander, cut it into sections, and set aside.

   

6. Put the jellyfish head, cucumber and coriander in a bowl.

   

7. In another bowl, add minced garlic, salt, light soy sauce, white vinegar, sesame oil, balsamic vinegar and sugar, and stir well.

   

8. Pour the sauce over the jellyfish and cucumber, stir well, and serve!