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Vinegar Jellyfish Head

2 tsp sesame oil
1 tablespoon cooking wine
1 teaspoon balsamic vinegar
1 teaspoon salt
1 tsp sugar
Half teaspoon MSG
Jellyfish head 400 grams
3 cloves garlic
1 Cut jellyfish head into slices and put into boiling water for a minute, drain the water, let cool; Mince garlic ;
2 Add minced garlic to the jellyfish with all the spices and mix well and serve.
Vinegar flavor with crisp jellyfish, tasty appetizer.
★ cooks tips
After the dish is make, store in the refrigerator before serving to make it taste better.
Jellyfish storage
1 brine method: Jellyfish can be soaked in brine to prevent it to dry and harden.
2 salted method: If you do not use the jellyfish immediately, do not wash with fresh water, put a layer of salt to store in a jar and seal the jar and sprinkle a layer of salt at the altar. Jar used must be cleaned. Jellyfish should not be mixed with other products or pickled foods, or jellyfish easily rot.

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