Jellyfish with shredded cucumber(zhe pi huang gua si hu hen da hai zhe pi )

Jellyfish with shredded cucumber

Introduction:

"A little more QQ crispy taste, coupled with the aroma from the tide, their own luxury dishes. If you eat jellyfish skin with the smell of alkaline water in the restaurant, you must have changed less water or want to make it bigger. Don't patronize next time! "

Production steps:

Step 1: after cleaning the jellyfish, soak it in cold boiled water for 2-3 times

Step 2: shred cucumbers, chop garlic and set aside

Step 3: bring the water to a boil (or boil half a pot of water), place the jellyfish on the filter net, and pour with boiling water

Step 4: Heat makes jellyfish curly and crispy

Step 5: ice water cooling

Step 6: put the shredded cucumber and jellyfish skin on a plate, mix the seasonings and serve.

Materials required:

Jellyfish skin: 200g

Cucumbers: 2

Garlic: 2

Salt: right amount

White vinegar: 1 tsp

Sesame oil: 1 tbsp

matters needing attention: ♠ Jellyfish skin is almost preserved in salt. Always change the water to reduce the saltiness before eating. ♠ Instead of Sichuan scalding, pouring and boiling water can sterilize the bacteria without over heating.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: garlic

Chinese PinYin : Zhe Pi Huang Gua Si Hu Hen Da Hai Zhe Pi