Cucumber Mixed Jellyfish

Name: Cucumber Mixed Jellyfish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A bag Jellyfish; 2 Cucumber; A small amount Soup; Several petals garlic; A small amount Vinegar; A small amount sesame oil; a little bit Mustard oil; Some Soy sauce

by Achen Qingcheng

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The nutrition of jellyfish is extremely rich. According to the test, each 100g of jellyfish contains 12.3 grams of protein, 4 grams of carbohydrates, 182 mg of calcium, 132 micrograms of iodine, as well as a variety of vitamins, as well as rich collagen and other active substances. High seafood food. Jellyfish is also a good medicine for treating diseases blindly. It is an important ingredient in many traditional Chinese medicine prescriptions. According to the "Compendium of Materia Medica": it is odorous, alkali-temperature non-toxic, and it is used to treat women's strains, hemorrhages, erysipelas in children, scalds, and many others. Empirical prescriptions and research reports have shown that Haixu has a good effect on hypertension, chronic bronchitis, asthma, gastric ulcer, rheumatism and other diseases. Some prescriptions containing oceanic ingredients are used for cancer treatment, according to reports. It also has the effects of eliminating fatigue and beautifying skin. Chinese medicine believes that jellyfish has the effects of clearing away heat and toxins, reducing phlegm and softening, reducing blood pressure and swelling.
This cucumber salad with jellyfish has a fresh taste and rich nutrition, which is very suitable for summer consumption."

Ingredients

A bag Jellyfish
2 Cucumber
A small amount Soup
Several petals Garlic
A small amount Vinegar
A small amount Sesame Oil
a little bit Mustard Oil
Some Soy Sauce

Cucumber Mixed Jellyfish

1. Peel the garlic, wash, pat finely chopped for later use

2. Peel the cucumber, pat, and cut into small pieces

3. Wash the jellyfish more than a few times with water. You can blanch it with hot water. Use cold water and set aside.

4. The jellyfish yard is placed on the cucumber

5. Take a small bowl, add light soy sauce, sugar, vinegar, sesame oil, a little mustard oil, friends who like spicy food can also add a little fried chili oil, stir well

6. Add the minced garlic to the prepared sauce

7. Pour the garlic sauce on the cucumber jellyfish, mix well, and eat

8. This cucumber jellyfish is salty and delicious, the jellyfish is crispy and tender, and the cucumber is fresh and fresh, with garlic juice, it is very appetizing

Tips:
1. The time for blanching jellyfish should not be too long. After blanching, it is best to put it in cold water to cool down immediately.
2. The hot water temperature for blanching jellyfish cannot be too high or too low. The jellyfish shrinks seriously when the temperature is high; the jellyfish does not feel brittle when the temperature is low;
3. The seasoning juice can be adjusted in advance, the garlic can only volatilize after contact with the air, and then pour it in before eating to avoid affecting the taste;