Qingdao News Network, May 31 (reporter Pang Wei photography Zhang Shuzhi) In the summer, a sweet and sour and crisp jellyfish head mixed with cucumber is a home-cooked cold dish loved by Qingdao people.
Use thick, full-stock, high-quality jellyfish heads and cut them into long pieces.
Bring the water to a boil and put the chopped jellyfish head into a pot and blanch it quickly.
Then soak in cold water for more than 24 hours and set aside.
Peel the prickly cucumber and pat the long strips for later.
Place the soaked jellyfish head with a long strip of prickly cucumber in a glassware, add a little salt, sugar, rice vinegar, soy sauce, mix well, and finally put an appropriate amount of sesame oil.
On the palate it is sweet and crisp, and see if this jellyfish head mixed with cucumber stirs your taste buds.