Composition:

Jellyfish silk, cucumber, edible oil, edible salt, rice vinegar, soy sauce, sesame oil, sugar, millet pepper, pepper, coriander, minced garlic and purified water.

Exercise:

Blanch in boiling water at 1.70 degrees for 3 seconds, and take out.

2. Soak in pure water or cold water.

3. Cut the millet pepper into rings for use, and cut the coriander into sections.

Put it aside, pat the garlic and cut it into powder for later use.

4. Peel the cucumber, shred it and spread it at the bottom of the bowl.

5. Hot pot with thin oil, add pepper and burn some pepper oil.

6. pour it on the minced garlic while it is hot to stimulate the fragrance of minced garlic.

7. Add two spoonfuls of rice vinegar, two spoonfuls of fresh soy sauce, a little sugar, a little sesame oil, a little salt and a proper amount of purified water to an empty bowl and mix well for later use.

8. Put the jellyfish skin into the dish, add the coriander section, sprinkle with white sesame seeds and pour the juice. Stir well.

9. Enjoy it immediately.