[summer cold dish] jellyfish with cucumber(xia ri xiao liang cai qing gua ban hai zhe )

[summer cold dish] jellyfish with cucumber

Introduction:

"Qinggua is crisp and tender, juicy and sweet. It can be eaten raw to relieve thirst, and has special fragrance. It can calm the nerves and calm the mind, and assist in the treatment of insomnia. There is also a diuretic effect, which helps to remove potentially harmful substances like uric acid from the blood. Cucumis Melo is sweet and cool, with the effect of clearing heat, promoting diuresis and detoxification; it also has obvious effect on dehumidification, smoothing intestines and analgesia. It has a good effect of lowering blood pressure and cholesterol. Jellyfish - jellyfish is very rich in nutrition, according to the determination: every 100 grams of jellyfish contains 12.3 grams of protein, 4 grams of carbohydrate, 182 mg of calcium, 132 micrograms of iodine and a variety of vitamins. Jellyfish is still a good medicine. Traditional Chinese medicine believes that jellyfish has the functions of clearing away heat and toxin, resolving phlegm, softening and firmness, reducing blood pressure and swelling

Production steps:

Step 1: prepare the raw materials.

Step 2: peel and bag the cucumber.

Step 3: cut the cucumbers into thin slices, marinate them with a little salt for 5 minutes, and then dry them.

Step 4: after removing the juice of the instant jellyfish, rinse it twice with cold boiled water, and then drain the water for use.

Step 5: prepare the right amount of ginger and red pepper ring.

Step 6: pour cucumber, jellyfish, ginger, red pepper ring and chicken essence into a large bowl, and then mix fish sauce and sweet and sour juice.

Step 7: pour the mixed juice into the bowl of cucumber and jellyfish, mix well, then add red oil and mix well.

Materials required:

Instant jellyfish: 1 Pack

Cucumber: 1

Small red pepper ring: right amount

Ginger powder: appropriate amount

Sweet and sour juice: 4 tablespoons

Fish sauce: 3 tsp

Red oil: 2 teaspoons

Chicken essence: appropriate amount

Note: 1. The sweet and sour juice here is usually made by myself when I pickle. I usually make the rest in bottles and keep it for cold dishes. 2. Saltiness is seasoned with fish sauce.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Xia Ri Xiao Liang Cai Qing Gua Ban Hai Zhe