Mixed cucumber with jellyfish(zhe tou ban huang gua )

Mixed cucumber with jellyfish

Introduction:

"Stay up every night for the European Cup, which starts at midnight. Waiting for the start of the game is lonely, a little wine, coupled with a plate of refreshing dishes may not be a beautiful ornament in this night

Production steps:

Step 1: soak the head of jellyfish in clean water until the salt taste is very weak. Take out the pieces and make them into thin slices.

Step 2: peel cucumber, cut into small hob pieces, red pepper slices and diamond slices.

Step 3: put the cucumber and red pepper slices into a clean small basin, sprinkle a little salt for taste.

Step 4: cut garlic into pieces and add half a teaspoon sugar.

Step 5: 1 tablespoon of soy sauce.

Step 6: pour a little sesame oil into the sauce.

Step 7: take water in the pot and put in a piece of jellyfish when the water bubbles.

Step 8: blanch quickly, remove and pour into a small basin with cucumber pieces.

Step 9: pour in the mixed juice, mix well and put it on the plate.

Materials required:

Jellyfish head: 150g

Cucumber: moderate

Refined salt: right amount

Sugar: right amount

Garlic: right amount

Sesame oil: appropriate amount

Fresh red pepper: right amount

Soy sauce: moderate

Precautions: 1. When eating cold jellyfish, you should put some vinegar properly, otherwise it will make the jellyfish "bad taste". 2. Before eating, you must wash the jellyfish with clean water, remove the salt, alum, blood and sand, blanch it with hot water, and then cut it into shreds to mix with cold dishes. 3. When blanching the jellyfish head, the water temperature should not be too high, 50% to 60% hot.

Production difficulty: simple

Process: mixing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Zhe Tou Ban Huang Gua