A plate of jellyfish salad with cucumber and red pepper shreds at a seaside restaurant, perfect for a summer day.
A: The Culture and Flavor Journey of Jellyfish Salad
Jellyfish, these floating creatures of the ocean, have been transformed through skillful processing into a beloved cold dish. Jellyfish salad is not just a dish; it carries the rich dietary culture and traditions of China's coastal regions.
Cultural Background
In China, the consumption of jellyfish has a long history, especially in the southeastern coastal areas where it is a common ingredient. The cold salad preparation of jellyfish is simple and preserves its original flavor and nutritional value.
Suitable Crowd
Jellyfish salad is a dish suitable for all ages, particularly for those who pursue healthy eating and low-calorie intake. Due to its refreshing taste, it is especially popular in the hot summer season.
Features and Taste
The specialty of jellyfish salad lies in its unique texture—crispy and elastic. Its flavor can be hot and sour or sweet and sour, varying with the seasonings. This versatile taste makes jellyfish salad a dish that can meet different taste preferences.
Appearance
Jellyfish salad has a translucent and enticing appearance, often paired with shredded cucumber, carrot, and other vegetables, which not only adds color but also nutritional value.
Nutritional Value
Jellyfish is rich in protein, vitamins, and trace elements, almost fat-free, and a low-calorie healthy food. It also contains abundant collagen, which is beneficial for skin health.
B: The Production Process of Jellyfish Salad
Introduction of Ingredients
Soaked jellyfish, cucumber, carrot, garlic, ginger, cilantro, light soy sauce, fragrant vinegar, sugar, salt, chili oil.
Production Tools
Cutting board, knife, mixing bowl, colander, chopsticks.
Ingredient Preparation
Clean the soaked jellyfish to remove impurities and saltiness.
Wash cucumber and carrot, then cut them into thin shreds; mince garlic and ginger; cut cilantro into sections.
Cooking Steps
Rinse the jellyfish in a colander under running water to remove excess salt.
Place the jellyfish, shredded cucumber, and carrot into a mixing bowl.
Add minced garlic, ginger, cilantro, and season with light soy sauce, fragrant vinegar, sugar, salt, and chili oil; mix well.
Seasoning Techniques
When seasoning, adjust the ratio of light soy sauce and fragrant vinegar according to your taste preference for the desired level of spiciness or sweetness. The amount of chili oil can be adjusted based on your tolerance for heat.
Consumption Suggestions
It's best to make jellyfish salad fresh and consume it immediately for the best taste and freshness. It can be served as a pre-meal appetizer or as a cold dish with the main meal.