Cold dish for dinner(yan xi leng pan xian cui zhe pi )

Cold dish for dinner

Introduction:

"In Southern Fujian, there is a cold dish platter before the banquet, in which there must be a cold jellyfish skin. Besides the banquet, whether it is family or hotel, it is a common dish. With cucumber and coriander to match jellyfish skin salad, taste and flavor can be called the best. This dish is crisp and refreshing. I'm not tired of eating for a long time. Good jellyfish head is white, yellow brown or red amber, thick meat, no sediment and other impurities, taste crisp and tough. Jellyfish is very rich in nutrition. Its unique nutritional components are low fat content, rich in protein and inorganic salts. It is a kind of nutritional food with high protein, low fat and low calorie. According to Li Shizhen's Compendium of Materia Medica, jellyfish has the functions of clearing away heat and toxin, resolving phlegm, softening and firmness, reducing blood pressure and swelling, and has curative effect on tracheitis, asthma, hypertension, gastric ulcer and other diseases. In addition, jellyfish has the function of preventing wound spread, promoting epithelial formation, dilating blood vessels, reducing blood pressure, eliminating phlegm and Qi, moistening intestines and eliminating accumulation

Production steps:

Step 1: cut the jellyfish skin into small strips, wash it repeatedly with clean water, and then soak it in clean water until the astringency and saltiness are removed.

Step 2: add water to the pan, add ginger slices and bring to a boil. When the water cools to 70-80 degrees, blanch the jellyfish skin. Take it out after a few seconds. The time should not be too long.

Step 3: soak in ice water (or cold boiled water) for a while.

Step 4: wash cucumber. (I planted this on my own balcony, so I didn't peel it.)

Step 5: take half of it and cut it into small strips.

Step 6: Chop garlic into minced garlic and put it into a bowl.

Step 7: heat the oil in the pan.

Step 8: heat the garlic and stir.

Step 9: then add delicious, vinegar, sesame oil and chicken essence, and stir well.

Step 10: squeeze the jellyfish skin dry and put it into a bowl.

Step 11: add cucumber strips.

Step 12: pour the seasoning into a bowl, add coriander and mix well.

Step 13: put on a plate, sprinkle with fried white sesame, and enjoy.

Materials required:

Stinging: 300g

Cucumber: half a stick

Coriander: a small tree

White Sesame: a little

Minced garlic: a little

Delicious: 1 teaspoon

Vinegar: 1 teaspoon

Sesame oil: 1 teaspoon

Chicken essence: a little

Note: 1: when the jellyfish skin blanching, the water temperature should not be too high, and the time should not be too long. 2: Don't cut cucumber into strips. It tastes better. 3: After blanching, quickly put into ice water or cold boiled water. 4: Squeeze as much water as possible before mixing. 5: The jellyfish skin must be cleaned several times in the pre-treatment.

Production difficulty: simple

Process: mixing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Yan Xi Leng Pan Xian Cui Zhe Pi