2 tsp sesame oil
1 teaspoon balsamic vinegar
1 teaspoon salt
Half teaspoon MSG
Jellyfish head 400
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.
with crisp jellyfish, tasty appetizer.
★ cooks tips
the dish is make, store in the refrigerator before serving to make it
1 brine method: Jellyfish can
be soaked in brine to prevent it to dry and harden.
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.