Salad Jellyfish Head

Name: Salad Jellyfish Head
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: (Head) 400g Jellyfish skin; 1 Cucumber; 3 cloves garlic; 1.5 tablespoons Soy sauce; 2 tablespoons Balsamic vinegar; 0.5 tablespoon Sugar; a little sesame oil

by Silence into a poem

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

The nutrition of jellyfish is very rich. According to the measurement, jellyfish contains more than 10 kinds of nutrients such as protein, fat, inorganic salt, calcium, phosphorus, iron, iodine, vitamin A, and vitamin B group.

Jellyfish contains a substance similar to acetylcholine, which can dilate blood vessels and lower blood pressure; the mannan gum contained in it has certain effects on preventing and treating atherosclerosis; jellyfish can soften firmness, relieve stasis, clear heat and reduce phlegm, It is beneficial to diseases such as bronchitis, asthma, gastric ulcer, rheumatoid arthritis, and has the effect of preventing and treating tumors.

The cold jellyfish head is a refreshing and crispy dish that goes well with wine in summer. The jellyfish is delicious, but many people don't know how to choose it and don't make it well. The jellyfish made is often hard to bite. What should I do? You continue to look at.

The recipe is presented.

Ingredients

(Head) 400g Jellyfish Skin
1 Cucumber
3 cloves Garlic
1.5 tablespoons Soy Sauce
2 tablespoons Balsamic Vinegar
0.5 tablespoon Sugar
a little Sesame Oil

Salad Jellyfish Head

1. Choose a jellyfish head that is yellow or brown, shiny, free of impurities, firm flesh, and tough. Check before eating jellyfish head to avoid intestinal diseases. Soak in clean water and wash repeatedly before eating to replace the salt and alum in the jellyfish head

2. Mince garlic and shred cucumber

3. After the jellyfish head is cleaned, boil some boiling water, pour it into a bowl containing the jellyfish, blanch it for a few seconds, and never exceed ten seconds, otherwise the jellyfish will harden. Be sure to master this time. Then drain the water and change the jellyfish head to a knife

4. Mix in light soy sauce, vinegar, sugar and sesame oil, mix well

Tips:
Choose a jellyfish head that is yellow or brown, shiny, free of impurities, firm flesh, and tough. Check before eating jellyfish head to avoid intestinal diseases. The inspection method is: use two fingers to pick up the jellyfish head. If it is easy to break, the flesh is crispy, and the color is purple and black, it means that there is a problem with the quality and cannot be eaten.