Shredded jellyfish and radish
Materials: 1 small radish, half an onion, 200g shredded jellyfish, 3 green onions, a little pepper, a little white sesame seeds, salt, sugar, Harvest Organic Brown Rice Vinegar, salad oil, moderate.
How to Make Jellyfish and Radish Shreds
1. Wash and soak the jellyfish shreds for 2-3 hours in advance.
2, onion finely shredded, add salt marinade a few minutes.
3, the onion pickle out of the juice pour, wash with water to control the water, the radish into a fine julienne with the onion julienne together.
4, and then add a little salt, also mix well, marinate for a few minutes.
5, the pickled radish juice is also poured out, will be soaked in the jellyfish wire to add.
Autumn coleslaw
6, according to taste into the sugar, salt, Harvest Organic Brown Rice Vinegar and mix well.
7, put the oil in the pot, after the heat with a small fire will be the shallot section, pepper grain simmering flavor, to the shallot becomes brown when the pepper to get the shallot segments out do not.
8, the white sesame seeds in hot oil, fried to slightly yellow flavor, while hot pour in jellyfish radish silk, mix well.
Food Tips
1, jellyfish should be soaked in water in advance, more than a few changes of water, to remove the jellyfish in the excessive salty flavor.
2, there are many types of radish, eaten raw with more juice and less spicy varieties of people better.
3, radish sex is cold, spleen deficiency and diarrhea eat carefully or eat less.
Cool cucumbers
Raw materials: 100 grams of cucumber, cucumber 1 / 3, garlic 3 cloves.
Seasoning: 2 tablespoons (30 grams) of chili sauce, 1 tablespoon (15 ml) of white vinegar, 3 teaspoons (15 grams) of sugar, 1 teaspoon (5 grams) of salt, a little white sesame.
How to make cold orange stem and cucumber
1. Wash and soak the shredded orange stem in water, then when soft, insert a bamboo skewer through the end of the stem and tear it into thin strips. Just tear all the frangipani into uniformly thick and thin shreds.
2, will be soaked in water, drain the water, sprinkle salt (3 grams), fully rubbed, until tasted, there is no very obvious astringent flavor can be. Then dry the water, standby.
3, cucumber washed and cut into 3mm thick slices, in the center of a cut, and then marinate with the remaining salt for 5 minutes. Clench dry and set aside.
4, the pickled, no bitter taste of the orange stalks into a container, add garlic paste, chili sauce, sugar, white vinegar, mix well, then add the cucumber slices, white sesame seeds, mix well, can be.
Food Tips
1, the market sells fresh orange stalks and already torn orange stalks silk, use this can be.
Autumn coleslaw
2, raw frangipani tastes, there is a bitter flavor, so, after fully soaked and softened, it should be rubbed repeatedly with salt, which will reduce the bitter taste.
3, the amount of garlic should be relatively large, and the ratio of vinegar and sugar should be adjusted according to their own taste. This small dish, is sweet and sour mouth, so do not make it salty flavor.
4, the vinegar used in the mixed vegetables in Korean food is basically white vinegar. Because it is more acidic and has no color, it is very commonly used.
5, the cucumber can also not be put into the orange stalks in the single mix of orange stalks is also very tasty