🍽️ How to Make Liang Ban Haizhe Tou (Chilled Jellyfish Head Salad)

🧆 Ingredients

• 200g jellyfish head (soaked and cleaned)
• 2 cloves garlic (minced)
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1 tablespoon chili oil
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 2 green onions (chopped)
• Salt to taste

🍳 Steps

1. Selecting and Preparing the Jellyfish Head:

   • Ingredient Selection: Choose high-quality, pre-soaked jellyfish head from a reputable supplier. Look for pieces that are translucent, firm, and free from any off odors. If using dried jellyfish, ensure it is not brittle or yellowed, which can indicate age or poor storage.
   • Soaking and Cleaning: If using dried jellyfish, soak in plenty of cold water for several hours or overnight, changing the water every 1–2 hours to remove excess salt and preservatives. After soaking, rinse thoroughly under running water. Gently rub the jellyfish to remove any residual sand or impurities. If the jellyfish head is particularly thick, slice it open and check for any hidden grit.
   • Slicing: Slice the jellyfish into thin, even strips, about 0.5 cm wide. Uniform slicing ensures even texture and flavor absorption.
   • Blanching: Bring a pot of water to a rolling boil. Blanch the jellyfish strips for 5–10 seconds only—overcooking will make them tough. Immediately transfer to an ice bath to halt cooking and lock in crunchiness. Drain well and pat dry with paper towels.
   • Maturity Identification: Fresh jellyfish head should be crisp and slightly elastic. If it feels mushy or has a strong fishy smell after soaking, it may be past its prime and should not be used.

2. Making the Sauce:

   • In a mixing bowl, combine minced garlic, soy sauce, vinegar, chili oil, sugar, sesame oil, and salt. Stir until the sugar dissolves and the sauce is well blended.
   • Flavor Balancing: Taste and adjust the seasoning as needed, balancing salty, sour, spicy, and aromatic notes. For extra umami, add a dash of fish sauce or a sprinkle of MSG if desired.
   • Optional Additions: A small amount of finely chopped fresh red chili or a few drops of lemon juice can add brightness to the dressing.

3. Combining and Marinating:

   • Toss the prepared jellyfish strips with the sauce until evenly coated.
   • Marination: For deeper flavor, cover and refrigerate for 20–30 minutes before serving, allowing the jellyfish to absorb the dressing. Stir once halfway through marinating for even flavor distribution.
   • Vegetable Additions: For extra freshness and color, add thinly sliced cucumber, carrot, or celery to the salad before marinating.

4. Finishing Touches:

   • Just before serving, garnish with chopped green onions and sesame seeds for added color and texture.
   • Serving: Serve the salad well-chilled as an appetizer or side dish. For banquets, arrange the jellyfish attractively on a platter and garnish with additional fresh herbs or edible flowers if desired.

5. Ingredient Handling Tips:

   • Always soak and rinse jellyfish thoroughly to remove excess salt and improve texture.
   • Blanching is optional but helps achieve a firmer, crunchier bite.
   • Adjust chili oil and vinegar to your preferred taste.
   • For extra freshness, add thinly sliced cucumber or carrot as a garnish.
   • Use only clean utensils and bowls when handling jellyfish to avoid contamination.
   • If preparing ahead, keep the salad refrigerated and consume within 24 hours for best texture and flavor.

💡 Tips

• Soak jellyfish well to remove excess salt and improve texture.
• Adjust vinegar and chili oil for desired tang and spice.
• Serve immediately for best crunch.
• Use fresh aromatics for a more vibrant flavor.