Jelly fish and cucumber salad
This small dish is crisp and tough, cool and delicious, rich in nutrition. It is really simple and delicious.Jellyfish can be divided into jellyfish head and jellyfish skin, but both of them are processed by jellyfish. Jellyfish skin is made from the umbrella cover of jellyfish. It is characterized by large piece, thin skin, white color and no black film. Jellyfish head refers to the tentacles of jellyfish, with thick meat. Jellyfish head is one of the finest jellyfish. It has a higher taste and nutritional value.1. Before eating jellyfish, wash them with clean water, remove salt, alum, blood and sand, and then boil them in hot water.2. In summer, it can be put into the refrigerator and refrigerated for a while. The taste will be better.
Step 1 . Get the materials ready.
Step 2 . Scald the jellyfish head with boiling water for 3-5 seconds, cool it with cold water, wash it and drain the water, then cut it into shreds.
Step 3 . Rinse cucumber, shred, chop garlic.
Step 4 . Put shredded cucumber, chopped garlic, aged vinegar, sesame oil, cooked sesame, salt into the plate and mix well.
Step 5 . Press the vegetables into the cup, turn the plate upside down, and remove the cup.
Step 6 . Cut red pepper into thin shreds.
Step 7 . Decorate with shredded red pepper.
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