Ingredients
Dried jellyfish skin, imitation crab sticks, celery, and spiced dried tofu, each to taste.
Seasonings
to taste: vinegar, light soy sauce, and sesame oil.
Instructions
1. Rinse the dried tofu and imitation crab sticks with boiling water, then cut into thick strips and set aside.
2. Wash the jellyfish skin, soak for two days while changing the water frequently, then blanch in very hot water; cut half into 3 cm (about 1.2 inch) wide strips, and shred the other half, then drain well.
3. Remove the tough fibers from the celery, cut into thick strips, then blanch in boiling water with a little oil and salt until tender.
4. Lay the jellyfish skin flat, place one strip each of pressed tofu, imitation crab stick, and celery on top, roll them up tightly, and arrange on a plate. Place the shredded jellyfish in the center. Mix the dipping sauce well and serve alongside. This dish features a unique combination with a light, fresh flavor.