material
Two white cucumbers, 300g jellyfish skin, four cloves of garlic and one parsley. Seasoning: salt, chicken essence, balsamic vinegar and sesame oil.
working methods
1. Wash jellyfish skin repeatedly with clear water, shred it, and soak it in clear water until its astringency and salty taste are removed;
2. Blanch the jellyfish skin with water of about 70 degrees, take it out and soak it in cold boiled water for 3 seconds after cooking, and squeeze out the water when using it;
3. Slice cucumber, mash garlic and cut parsley;
4. Mix all the raw materials, pour in sesame oil and mix well, then add some salt, balsamic vinegar and chicken essence and mix well.
skill
1. Soak jellyfish skin in advance. When blanching, the water temperature should not be too high, and the blanching time should not be too long, otherwise the jellyfish will melt (the store blanchs less, and the weight of jellyfish skin drops sharply after blanching);
2. After blanching, quickly put it into cold boiled water and squeeze out the water as much as possible;
3, first mix well with sesame oil, lock the water, and then add other seasonings and mix well;
4. Add as little liquid seasoning as possible to avoid the feeling of water in the finished dish.
Cucumber jellyfish
Melon is sweet and crisp, and it is the best vegetable to cool off in summer.
material
600g jellyfish skin, 300g bitter gourd, 2 tablespoons salt, 80g white vinegar, sesame 1 tablespoon, a little red pepper, 2 teaspoons salt 1/kloc-0, 2 teaspoons sugar 1/2 teaspoons bean paste/kloc-0.
working methods
1. The jellyfish is rolled up and shredded, soaked in boiling water, fished out, rinsed with cold water and drained for later use. Chop the pepper for later use. Stir-fry sesame seeds in a pan without oil.
2. Cut the cold melon into 4 strips from the pedicle to the tail, remove the pulp and cut it into long slices.
3. Mix the cold melon with salt and marinate for 20 minutes, then rinse and blanch.
4. After blanching, marinate with white vinegar 10 minute, and wash off the sour taste with cold water.
5. Add salt, sugar, bean paste and sesame oil into the sliced cold melon and jellyfish silk, mix well, sprinkle with fried sesame seeds and chopped red pepper, and serve.