28 November 2015

Jellyfish in Scallion-flavored Sauce


500 grams (1.1 lb) jellyfish
10 grams (1/3 oz) scallions
2 grams (1/3 tsp) salt
1 gram(1/4 tsp) MSG
5 grams (1 tsp) sugar
10 grams (2 tsp) cooking oil


1. Wash the jellyfish clean and cut it into shreds. Put these in clean water in a basin. After a time take out, drain off the water and put back in the basin.
Finely cut the scallions and put these on top of the shredded jellyfish.

2. Heat the oil in a wok to 200-220ºC (390-430ºF) and pour this onto the scallions and jellyfish. Add the salt, sugar and MSG. Mix and serve on a plate.

Features: Brightly colored.

Taste: Sweet with a salty touch.