Jellyfish are rich in iodine, can lower lipids and blood pressure, can be soft and firm, stalt accumulation, clear heat and phlegm, and are beneficial to tracheitis, asthma, gastric ulcers, rheumatoid arthritis and other diseases. Cucumber refreshing to relieve the heat, cold mixed with aged vinegar is very flavorful.
By Purple Jasmine
<h2>Royalties</h2>
Jellyfish head 200 g
Cucumber. One
Garlic a few
A pinch of table salt
Old vinegar a few
Sesame sesame oil 1 tsp
Soy sauce to taste
<h2>Practice steps</h2>
1: Wash the cucumber and pat it flat with a kitchen knife
2: Cut the cucumber into small pieces and set aside
3: Soak the jellyfish in water for 20 minutes, then wash and set aside.
4: After serving, put the minced garlic, salt, a little soy sauce, an appropriate amount of vinegar, 1 tsp of sesame oil, and mix well.
<h2>Tips</h2>
In the summer, the cold mix must choose fresh ingredients Raw garlic can not only be seasoned, but also can be sterilized Jellyfish must be soaked in water in advance and washed in order to remove alum
<h2>Dietary contraindications for jellyfish heads</h2>
Jellyfish should not be pickled with sugar, otherwise they cannot be hidden for a long time.
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