Crispy jellyfish skin

In southern Fujian, there is usually a cold dish platter before the banquet, and there must be a compartment of cold jellyfish skin inside. Outside banquets, it is a common dish both in families and restaurants. Using cucumber and cilantro to serve the jellyfish skin cold salad has the best taste and flavor. This dish is crisp and refreshing. You never get tired of eating for a long time.
A good jellyfish head is white, tan or red amber, has thick meat, no sediment and other impurities, and has a crisp and tough taste.
Jellyfish are extremely rich in nutrients. Their unique nutritional components are extremely low in fat content and rich in protein and inorganic salts. Especially contains iodine, which is lacking in people's diet. It is a nutritious food with high protein, low fat and low calories.
According to Li Shizhen's "Compendium of Materia Medica", jellyfish has the functions of clearing heat and detoxifying, resolving phlegm and softening hard masses, lowering blood pressure and swelling, and has curative effects on tracheitis, asthma, hypertension, gastric ulcer and other diseases. In addition, jellyfish has the effect of preventing the spread of wounds and promoting epithelial formation, dilating blood vessels, lowering blood pressure, eliminating phlegm and qi, and moistening the intestines and eliminating accumulation.