Cold jellyfish and cucumber tower
Introduction:
"Crisp and tough, cool and refreshing"
Production steps:
Step 1: prepare the material
Step 2: shred the cucumber
Step 3: wash the jellyfish and drain
Step 4: cut the purple pepper into small pieces, and press the garlic into mashed garlic for use
Step 5: pot sesame, stir fry sesame with a small fire until fragrant
Step 6: put cucumber, jellyfish, mashed garlic and purple pepper into a bowl, add Li Jinji cold sauce, mature vinegar, raw oil, chicken essence, sesame oil and sugar, and sprinkle with cooked sesame
Step 7: jellyfish cucumber tower method: 1, the vegetables into the mold pressed
Step 8: 2. Flip it in the plate and take off the mold
Step 9: Sprinkle decorative food on it
Materials required:
Jellyfish head: 1 Pack
Cucumber: 1
Purple pepper: 5
Garlic: 5
Salad juice: 3 teaspoons
Vinegar: 2 teaspoons
Soy sauce: 2 teaspoons
Chicken essence: 1 teaspoon
Sesame oil: 1 teaspoon
Sugar: 1 teaspoon
Note: in summer, you can put it in the refrigerator for cold storage. It tastes better. You can also add some shredded cabbage
Production difficulty: simple
Process: mixing
Production time: 10 minutes
Taste: salty and sweet
Chinese PinYin : Liang Ban Hai Zhe Huang Gua Ta
Cold jellyfish and cucumber tower
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