Shake off the salt, march with water, and soak them in cold water for about 30 minutes. Prepare jellyfish by blanching them slightly without salt in boiling water.

The slightly blanched jellyfish are hung in cold water several times to remove moisture. Pour hot water into mustard flour, mix well, cover with plastic wrap, and double boil in hot water for about 10 minutes. (If you fold the mustard in hot water, seal it, and double-hot it, the unique spicy and tangy taste of mustard comes to life.)

Add garlic, vinegar, sugar, honey, soy sauce, salt, plum extract, salt, and sesame oil to mustard and mix well to make sauce. (Adjust the ingredients for garlic mustard sauce to your taste.) Drain and season the prepared jellyfish with vinegar, sugar, and cooking wine.

Parboil cocktail shrimp or frozen shrimp in hot water and drain before preparing. Cut cucumbers by turning them around, slice them, and chop carrots and onions into the same size. Prepare crab meat by tearing it into small pieces in the same size as vegetables. 10. Place jellyfish, shrimp, and vegetables on a plate and garnish with mustard sauce.

Jellyfish Chilled Spicy Seafood Noodles are completed to catch your appetite that ran away in hot summer.

If you pour mustard sauce on the cold jellyfish salad and mix it well, the cold jellyfish salad is complete.

The chewy taste of chewy jellyfish, chewy shrimp, and crunchy vegetables and the tangy garlic mustard sauce are combined to make the sweet and sour taste excellent. You can put all the ingredients together and serve it with mustard sauce, but it's better to sprinkle mustard sauce right before you eat it. And it's even better if you leave the sauce and ingredients cold in the cold storage before you eat them. When you are tired of the heat and have no appetite like these days, it is very popular to serve it is served as a delicacy. It makes me want to eat something that's gone.