沙律
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老醋蜇頭以爽脆蜇頭、青瓜及木耳涼拌，澆上陳醋、蒜蓉及紅椒，酸香開胃。
將蜇頭放入冷水中浸泡，至少需要10小時。在此期間，請記得更換三次水，直到蜇頭的鹹味基本被泡除。
Soak the jellyfish head in cold water for at least 10 hours, changing the water three times in between, until most of the saltiness is leached out.
把處理好的蜇頭切成薄片。準備一鍋水燒至九成開，將蜇頭片放入沸水中汆燙2到3秒鐘，再立即撈出。
Slice the jellyfish head on the bias into thin pieces. Plunge into water heated to about 90 percent boil for just 2-3 seconds, then immediately remove.
將汆燙好的蜇頭迅速投入涼開水中，使其徹底冷卻。
Transfer immediately to cooled boiled water and let soak until completely chilled.
將泡發好的木耳清洗乾淨。另起一鍋水燒開，放入木耳焯水，再撈出備用。
Rinse the rehydrated wood ear. Bring a pot of water to the boil and blanch the wood ear. Set aside.
待木耳自然晾涼。將黃瓜洗淨，用刀拍碎後切成小塊。大蒜切成蒜末，紅椒也切成細末，香菜則切成小段。將海蜇頭瀝乾水分，再把所有準備好的材料混合在一起。
Let the wood ear cool. Wash the cucumber, bash it to crack the flesh, then cut into chunks. Mince the garlic, chop the red chilli, and cut the coriander into short segments. Drain the jellyfish head and combine everything in a bowl.
加入陳醋、味極鮮、鹽、糖和香油，拌勻即可。您可以根據自己的口味適量調整調料，但請記住，這道菜的酸味是主導風味。製作關鍵
Add the aged vinegar, umami soy sauce, salt, sugar, and sesame oil. Toss until well combined. Adjust to taste, keeping a clearly sour profile as the lead flavour. Key technique.
