[summer Cold Dish] Cucumber Mixed with Jellyfish

Name: [summer Cold Dish] Cucumber Mixed with Jellyfish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 package Instant jellyfish; 1 Cucumber; Some Small red pepper ring; Some ginger; 4 tablespoons Sweet and Sour Sauce; 3 tsp Fish sauce; 2 tsp Red oil; Some Chicken Essence

by YY in the kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Cucumber-the meat is crispy and tender, juicy and sweet, raw food and body fluid to quench thirst, and has a special fragrance; it can calm the mind and help the treatment of insomnia. It also has a diuretic effect, helping to remove potentially harmful substances like uric acid in the blood. Cucumber is sweet in taste and cool in nature. It has the effects of clearing heat, diuresis, and detoxification; it also has obvious effects on dehumidification, intestinal smoothing and analgesia. It also has a good effect on lowering blood pressure and lowering cholesterol.

Jellyfish-jellyfish is extremely nutritious. According to the test, every 100 grams of jellyfish contains 12.3 grams of protein, 4 grams of carbohydrates, 182 mg of calcium, 132 micrograms of iodine, and a variety of vitamins. Jellyfish is still a good medicine blindly. The Chinese medicine believes that jellyfish has the functions of clearing away heat and detoxification, reducing phlegm and softening, reducing blood pressure and swelling. "

Ingredients

[summer Cold Dish] Cucumber Mixed with Jellyfish

1. Prepare the required raw materials.

[summer Cold Dish] Cucumber Mixed with Jellyfish recipe

2. Peel the cucumber and remove the capsule.

3. Cut the decapsulated cucumber into thin slices, marinate with a little salt for 5 minutes, dry the water and set aside.

4. After the instant jellyfish is de-juiced, rinse it twice with cold water, drain the water and set aside.

5. Prepare the right amount of minced ginger and small red pepper rings.

6. Pour the cucumber, jellyfish, minced ginger, small red pepper rings, and chicken essence into a large bowl, then mix the fish sauce and sweet and sour sauce together.

7. Pour the mixed juice into a bowl of cucumber and jellyfish and mix well, then add red oil and mix well.

Tips:
1. The sweet and sour juice here is made by myself when I usually pickle pickles. I usually make more of the leftover and put it in a bottle and keep it for mixing with cold vegetables.

2. The saltiness is seasoned with fish sauce.