Soak jellyfish skin for 30 minutes, clean and cut into strips, shred cucumber and carrot, cut coriander into sections, pour warm water, scald jellyfish skin for 10 second, take out, add carrot, cucumber, jellyfish skin, coriander, millet pepper, soy sauce, vinegar, salt, chicken essence, sugar and sesame oil, mix well and plate.

How cold is jellyfish skin?

Main ingredients:

Jellyfish skin 200g, cucumber 100g, carrot 50g, coriander1;

Accessories:

3 millet peppers, 2 cloves of garlic, 30g of soy sauce, 20g of vinegar, half a spoon of sesame oil, half a spoon of salt, half a spoon of chicken essence and sugar 1 spoon;

Common practice of cold jellyfish skin;

1. Soak jellyfish skin in water for 30 minutes, peel off the red film on the surface, wash it with cold boiled water and cut it into strips. Shred cucumber and carrot, coriander, millet pepper and garlic.

2. Pour proper amount of warm water, add jellyfish skin, scald for 10 second, remove and drain.

3. Add carrots, cucumbers, jellyfish skin, coriander, millet pepper, 30g soy sauce, 20g vinegar, half a spoonful of salt, half a spoonful of chicken essence, 1 spoonful of sugar and half a spoonful of sesame oil, mix well and serve.

Tips:

Jellyfish has the functions of softening and resolving hard mass, clearing away heat and resolving phlegm, and is beneficial to diseases such as tracheitis, asthma, gastric ulcer and rheumatoid arthritis, and has the function of preventing and treating tumors. It can remove dust, clear the stomach and ensure good health.

Cold jellyfish skin is a delicious cold dish. Has everyone learned how to cool jellyfish skin? This dish is simple in steps and rich in seasonings, especially suitable for summer.