海蜇熏蹄

 

This dish is a typical Cantonese style appetizer. I remember my mom ordering this every time we went to a Cantonese restaurant. As a kid, I didn't really like jellyfish, but as I grow older, I've come to appreciate its texture and briny flavor.

 

想吃海蜇頭有一陣子了，最近找到家庭用的小包裝，已經泡開了，非常方便。。。

海蜇頭放進滾水稍燙，撈起泡進冰水，涼卻後瀝幹，切成小段。買現成的橡木熏蹄片。小黃瓜，胡蘿卜切細絲，用少許鹽醃20分鍾，衝洗幹淨瀝幹。

海蜇調味料 ： 細鹽，雞精，砂糖，白醋，蠔油，生抽，麻油，蔥花。

海蜇頭加調味料拌均，醃30分鍾後擺盤即可。

也是下酒佳肴。