Jellyfish Mixed with Cucumber

Name: Jellyfish Mixed with Cucumber
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Jellyfish; 1 stage carrot; 1 Cucumber; 1/2 tbsp Chili oil; 2 cloves garlic; 1/2 tbsp sesame oil; 1 tbsp Soy sauce (premium); 1 tbsp Rice vinegar; 1 teaspoon Sugar

by Winter Solstice 2467

4.6 (1)

Favorite

9

Difficulty

Easy

Time

10m

Serving

2

Summer refreshing cold salad, crispy taste, jellyfish has the functions of clearing heat and detoxifying, reducing phlegm and softening, reducing blood pressure and swelling

Ingredients

250g Jellyfish
1 stage Carrot
1 Cucumber
1/2 tbsp Chili Oil
2 cloves Garlic

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1/2 tbsp Sesame Oil

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1 tbsp Soy Sauce (premium)
1 tbsp Rice Vinegar
1 teaspoon Sugar

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Jellyfish Mixed with Cucumber

1. The ingredients are ready and washed, the jellyfish is soaked in water in advance to remove the saltiness

2. Shred cucumber and carrot

3. Code on disk

4. Add water to the pot to bring to a boil, turn off the heat, put the jellyfish shreds in a simmer, immediately remove it, put it in cold water and let it cool, remove and drain, and place it on the cucumber shreds

5. Add chili oil, sesame oil, minced garlic, soy sauce, rice vinegar, sugar to the bowl to make a sauce

6. Pour on the jellyfish and mix well when eating

Tips:
High-quality jellyfish head: should be white, yellow-brown or red amber and other natural colors, shiny, complete shape, no stings, thick and tough meat, and crispy taste