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Jellyfish and Cucumbers

Fish and Seafood

Jellyfish and Cucumbers
1 dried jellyfish, rinsed three times, then blanched for ten to fifteen seconds in almost boiling water, and immediately immersed in cold water
2 pickling cucumbers, sliced then cut into thin one-inch strips
4 Tablespoons white vinegar
1 Tablespoon Chinese black vinegar
1 Tablespoon sugar
1 Tablespoon sesame oil
1 Tablespoon thin soy sauce
1. Roll blanched jellyfish, then cut it as thinly as possible. Soak in cold water in the refrigerator for an hour, then drain and put in a serving bowl.
2. Mix cucumber strips with jellyfish.
3. Mix vinegars, sugar, sesame oil, and soy sauce, and just before serving, pour over the jellyfish-cucumber mix.

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