Jellyfish and jellyfish vinegared dishes

Remove the salt from the salted jellyfish and rinse with water, then combine with whipped egg whites, knead well, and leave for about 30 minutes

After thoroughly rinsing the salted jellyfish to remove the egg whites, quickly blanch them in water at 70-80 degrees, then place in a colander and add 2 tablespoons of umazu vinegar and leave to soak

Rehydrate the wood ear mushrooms in water, remove the tough stems, and place them in a pot.
Add [A] and simmer for about 3 minutes, then let it cool.

Cut the cucumber into thin slices, add a little salt and rub in the salt. Once softened, wash it thoroughly with water, squeeze out the water and soak it in 1 tablespoon of umazu vinegar

Place the wood ear mushrooms, jellyfish, and cucumber in a bowl and pour the mixed ingredients (B) over it to finish