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12
1/4
3
1
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1
1
1
1
2/3
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oz
oz
oz
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cl
T
t
T
t
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Jellyfish Bell (1)
Black Fungus (2)
Cucumber (3)
Red Chili (4)
-- Dressing
Garlic
Chingkiang Vinegar (5)
Soy Sauce
Sesame Oil, dark
Sugar
-- Garnish
Scallions
Cilantro
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Prep - (6-1/2 hours - 20 min work)
- Prepare JELLYFISH. If you are fortunate enough to have
bought desalted jellyfish, just rinse. Otherwise, soak 6 hours or
overnight in the fridge, changing the water twice. If you are in
a hurry, an hour at room temperature with 4 or 5 changes of water
should do. Never use hot water.
- Drain Jellyfish and wring it out. Cut into strips about
1/4 inch wide and 2 inches long.
- Place Jellyfish in a cold saucepan. Pour in enough cold
Water to just cover well. Strain out the Jellyfish
and return the Water to the pan. Bring to a boil, turn off
the heat and let sit uncovered until water is about
190°F/90°C (about 2 minutes). Stir in Jellyfish for
just 30 seconds. Drain quickly and refresh with cold water.
Drain well and wring out.
- Soak BLACK FUNGUS in cool water for about 20 minutes. Remove
hard attach points and tear into strips.
- Slice CUCUMBER into thin juliennes 2 to 2-1/2 inches long.
Cap and core RED CHILI. Slice into very thin strips. Mix
both with drained Black Fungus.
- Crush GARLIC and chop fine. Mix together all
Dressing Items.
- Chop SCALLION and CILANTRO for Garnish. Mix.
- Keep everything well cooled.
Run - (8 min)
- Wring any remaining water out of Jellyfish. Tumble with
Cucumber mix.
- When ready to serve, pour in Dressing and tumble until
well coated.
- Serve cold garnished with Scallion mix.
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