How to make cold jellyfish salad with plenty of vegetables Musta
Sometimes, I think of the spicy mustard sauce and the funny texture of jellyfish salad If you put in a lot of vegetables, the colorful colors are pretty, so it's great as a dish for guests! It reminded me of the spicy taste in summer, so I bought a jellyfish and cut the vegetables at home I'll start making this super simple cold jellyfish salad using the sleeping vegetables in the refrigerator
4 serving
Within 30 minutes
호둘맘
Ingredients
  • Jellyfish
    350g
  • Cucumber
    1ea
  • Carrot
    1/2ea
  • Paprika
    1/2ea
  • Paprika
    1/2ea
  • onion
    1/2ea
  • Crammy
    5ea
  • a connoisseur
    0.5~1T
  • Water
    1T
  • lemon juice
    1T
  • thick soy sauce
    1T
  • Salt
    0.5T
  • Oligosaccharide
    1T
Cooking Steps
STEP 1/17
Jellyfish were salted, so they were washed several times in cold water and soaked in cold water
STEP 2/17
While the saltiness of the jellyfish is gone, I'll prepare the vegetables. All the vegetables at home are here
STEP 3/17
Slice onions thinly and soak them in cold water to remove the spicy taste
STEP 4/17
Crami tore it by hand and settled on one side of the plate,
STEP 5/17
When I put the tough vegetables on the plate, I put them in half symmetrically
STEP 6/17
I chopped the yellow paprika
STEP 7/17
He chopped up the red paprika and settled down
STEP 8/17
I cut the cucumber into three pieces, cut it, removed the seeds, and shredded it
STEP 9/17
I shredded carrots and took the onions that I had soaked in water
STEP 10/17
These are vegetables that are neatly trimmed I put half of the vegetables and left the jellyfish in the middle
STEP 11/17
I'm going to blanch the jellyfish that's not salty enough Soak it in cold water for about 20 minutes. Taste it before blanching. If it's salty, soak it in cold water more
STEP 12/17
How to blanch jellyfish is to put jellyfish before boiling (slightly bubbling up) and blanch them for about 30 seconds, and then give them a cold shower
STEP 13/17
Squeeze the water out of the cold shower and season the jellyfish with 1 vinegar and 1 sugar.
STEP 14/17
I'll make an important mustard sauce for the jellyfish salad. Add 0.5~1, water, and sugar 2, vinegar 3, lemon juice 1 (optional-add or subtract sour taste with vinegar) Add soy sauce 1, salt 0.5 and oligosaccharide to dissolve all ingredients
STEP 15/17
Place the seasoned jellyfish in the middle of the prepared vegetable dish,
STEP 16/17
If you add sauce, it's done with a lot of vegetables. :) There are cherry tomatoes in the refrigerator, so I joined The meat-eating family, Hodul's, sometimes have to eat a lot of vegetables.
STEP 17/17
Being colorful and pretty would be a good menu for guests!
Jellyfish should not be blanched for too long! Parboil it as if you're taking it out after dipping it in hot water
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