There are many autumn salad dishes, so do you know which ones are more delicious and nutritious? Autumn salads are really appetizing and go well with meals. You must also want to eat some of them! Let’s talk to Xiao Let’s take a look at some recipes for autumn salads!

Shredded jellyfish and radish

Materials: 1 small radish, half onion, 200g shredded jellyfish, 3 chives, Sichuan peppercorns A little, a little white sesame seeds, salt, white sugar, Heran organic brown rice vinegar, appropriate amount of salad oil.

How to make shredded jellyfish and radish

1. Wash the shredded jellyfish and soak them for 2-3 hours in advance.

2. Cut the onion into thin strips, add salt and marinate for a few minutes.

3. Pour away the pickled juice from the onion, wash it with clean water and drain it. Grate the radish into thin shreds and put them together with the onion shreds.

4. Add a little salt, mix well, and marinate for a few minutes.

5. Pour away the pickled radish juice and add the soaked shredded jellyfish.

Autumn Cold Dishes

6. Add sugar, salt, and Heran organic brown rice vinegar according to taste and mix well.

7. Put oil in the pot, heat it up and use low heat to simmer the scallions and peppercorns until they become fragrant. When the scallions turn brown, remove the peppercorns and scallions.

8. Put the white sesame seeds in hot oil and fry until they are slightly yellow and fragrant. Pour the shredded jellyfish and radish over the hot oil and mix well.

Food Tips

1. Soak shredded jellyfish in clean water in advance, and change the water several times to remove the excessive saltiness in the jellyfish.

2. There are many types of radish, and those with more juice and less spiciness are better when eaten raw.

3. Radish is cold in nature, and those with spleen deficiency and diarrhea should eat it with caution or in small amounts.

Cold Platycodon and Cucumber

Ingredients: 100 grams of platycodon shreds, 1/3 cucumber, 3 cloves of garlic.

Seasoning: 2 tablespoons chili sauce (30g), 1 tablespoon white vinegar (15ml), 3 teaspoons sugar (15g), 1 teaspoon salt (5g), a little white sesame seeds.

How to make cold platycodon cucumber

1. Wash the platycodon shreds and soak them in water. After they become soft, insert a bamboo skewer from the tail of the platycodon and tear it into thin strips. Tear all the platycodon into shreds of even thickness.

2. Drain the platycodon soaked in water, sprinkle with salt (3 grams), and rub thoroughly until there is no obvious astringency after tasting. Then squeeze out the water and set aside.

3. Wash the cucumber and cut it into 3mm thick discs, cut it in the middle, and then marinate it with the remaining salt for 5 minutes. Drain the water and set aside.

4. Put the pickled platycodon without bitter taste into a container, add minced garlic, chili sauce, sugar, and white vinegar, mix well, then add cucumber slices, white sesame seeds, and mix well. That’s it.

Food Tips

1. There are fresh platycodon and shredded platycodon sold in the market, just use this.

Autumn cold dishes

2. Raw platycodon tastes bitter, so after it is fully soaked, rub it repeatedly with salt to reduce the bitterness. the taste.

3. The amount of garlic should be larger, and the ratio of vinegar and sugar should be adjusted according to your own taste. This side dish is sweet and sour, so don't make it salty.

4. The vinegar used in Korean food is basically white vinegar. Because it is relatively acidic and colorless, it is commonly used.

5. You don’t need to add cucumber to platycodon, it’s also delicious just mixed with platycodon