Jellyfish head with cucumber(liang ban huang gua hai zhe tou )

Jellyfish head with cucumber

Introduction:

"The cucumber jellyfish head with vinegar fragrance, jellyfish crispness, oyster fragrance, garlic and spicy is a refreshing appetizer. It's a good cold dish with wine in summer. Jellyfish head is one of the best products in jellyfish, with a higher taste and nutritional value. Jellyfish contains a variety of nutrients needed by the human body, especially iodine, which is lacking in people's diet. It is an important nutritional food

Production steps:

Step 1: prepare materials.

Step 2: wash and peel the cucumber, and cut into small hob pieces.

Step 3: open the package of jellyfish head, remove the soup, wash with water, soak for a while.

Step 4: flatten the garlic with a knife and cut it into small pieces.

Step 5: put cucumber, jellyfish head, minced garlic on the plate, and pour into the vinegar bag.

Step 6: pour sesame and salt into the bag, drop a few drops of sesame oil and mix well.

Step 7: garnish with carrots.

Materials required:

Instant jellyfish head: one bag

Cucumber: one

Carrot: one

Garlic: right amount

Sesame salt package: right amount

Vinegar bag: right amount

Note: jellyfish head bought, which should put preservatives or antiseptic liquid, must be soaked in advance, you can also use boiling water simply hot.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Liang Ban Huang Gua Hai Zhe Tou