Cold jellyfish and cucumber tower(liang ban hai zhe huang gua ta )

Cold jellyfish and cucumber tower

Introduction:

"This small dish is crisp and tough, cool and delicious, rich in nutrition. It's really simple and delicious. Jellyfish can be divided into jellyfish head and jellyfish skin, but they are both made by processing jellyfish. Jellyfish skin is made of jellyfish umbrella cover, which is characterized by large piece, thin skin, white color and no black film. Jellyfish head refers to the tentacles of jellyfish, the meat is thick. Jellyfish head is one of the best products in jellyfish. It has a higher taste and nutritional value

Production steps:

Step 1: get the material ready.

Step 2: blanch the jellyfish head with boiling water for 3-5 seconds, cool it with cold water, wash it, drain the water, and cut it into shreds.

Step 3: wash cucumber, shred, cut garlic into powder.

Step 4: put shredded cucumber, minced garlic, mature vinegar, sesame oil, cooked sesame, salt into plate, mix well.

Step 5: put the dish into the cup, press it tightly, turn the plate upside down, and take the cup away.

Step 6: cut the red pepper into thin strips.

Step 7: decorate with shredded red pepper.

Materials required:

Jellyfish head: 100g

Cucumber: one

Red pepper: right amount

Cooked sesame: right amount

Garlic: 6

Vinegar: right amount

Sesame oil: appropriate amount

Salt: right amount

Precautions: 1, jellyfish before eating must be washed with water, remove salt, alum, blood, sand, and then blanch in hot water. 2. Summer can be put in the refrigerator, refrigerated for a while, the taste will be better.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Liang Ban Hai Zhe Huang Gua Ta