How to mix cucumber jellyfish shreds? Cucumber mixed with shredded jellyfish

Ingredients: 1 jellyfish skin, 1 cucumber.

Excipients: 1 4 teaspoons of refined salt, 1 tablespoon of vinegar, 1 teaspoon of light soy sauce, 1 teaspoon of sugar, 1 teaspoon of sesame oil.

Cucumber shreds mixed with jellyfish.

1. Soak the jellyfish skin in water in advance and clean it.

2. Cut the cleaned jellyfish skin into shreds.

3. Blanch it with water at about 65 degrees, and then cool it.

4. Shred the cucumber.

5. Put the shredded jellyfish and cucumber into a bowl.

6. Put the condiments in the auxiliary materials together and stir well.

7. Pour the mixed juice into the bowl.

8. Mix well.

200 grams of jellyfish, 80 grams of cucumber, 5 ml of sesame oil, 1 g of salt, 8 grams of sugar, 8 ml of sweet vinegar, the method is as follows:

1. Wash the jellyfish.

2. Wash the cucumbers.

3. Cut the cucumber into shreds.

4. Put the jellyfish and cucumber in a container, add salt and sugar and stir well.

5. Add sweet vinegar and stir well.

6. Add sesame oil and stir well to serve.

7. Finished product diagram of jellyfish mixed with cucumber.

200g cucumber, 100g shredded jellyfish, 2 tablespoons oil, 1 tablespoon salt, 1 tablespoon light soy sauce, tablespoon chicken essence, 1 tablespoon sugar, 1 tablespoon aged vinegar.

1. Clean the cucumbers.

2. Drain the washed cucumber and put it on the cutting board to pat it flat and cut into pieces.

3. Wash the jellyfish silk twice with clean cool boiled water.

4. Drain the jellyfish silk and set aside.

5. Put the cucumber and jellyfish shredded in a pot.

6. Add an appropriate amount of light soy sauce.

7. Add an appropriate amount of salt.

8. Add an appropriate amount of chicken essence.

9. Add an appropriate amount of white sugar.

10. Drizzle an appropriate amount of cooking oil.

11. Add an appropriate amount of aged vinegar and mix all the ingredients evenly.

12. Done, problem solved.

The preparation of cucumber mixed with jellyfish shreds is as follows:1. Cut the jellyfish skin into thin strips.

2. Brew the salt with water repeatedly, and keep kneading, and the salted jellyfish skin needs to be brewed in advance until there is no salty taste.

3. Shred or shred cucumbers.

4. Break the garlic, chop it, put it in a small bowl, put a small spoonful of salt and pound it into garlic paste with a lead rolling pin, and put two spoons of pure water to make garlic juice.

5. Put two teaspoons of sesame oil in the cucumber shreds and mix well.

6. Add the brewed jellyfish shreds and mix well.

7. Add a teaspoon of sugar and mix well.

8. Add two tablespoons of white vinegar and mix well.

9. Mix half a teaspoon of Huaichang evenly.

10. Finally, add the garlic sauce and mix well.

11. After the seasoning is mixed evenly, try the taste, I added half a spoonful of salt and put it on a plate.

Ingredients: cucumber, jellyfish skin, garlic, sesame oil, white vinegar, sugar, monosodium glutamate, salt.

Steps: <>

Step 1: Cut the jellyfish skin into thin strips.

Step 2: Repeatedly brew with water to remove the salt ridge scores, and keep kneading the answers, and the salted jellyfish skin needs to be brewed in advance until there is no salty taste.

Step 3: Shred or shred the cucumber.

Step 4: Break the garlic, chop the cherry blossoms, put them in a small bowl, put a small spoonful of salt and pound them with a rolling pin to make garlic paste, and put in two spoons of pure water to make garlic juice.

Step 5: Put two teaspoons of sesame oil in the cucumber shreds and mix well.

Step 6: Add the brewed jellyfish shreds and mix well.

Step 7: Add a teaspoon of sugar and mix well.

Step 8: Add two tablespoons of white vinegar and mix well.

Step 9: Mix well with half a teaspoon of MSG.

Step 10: Finally, add the garlic sauce and mix well.

Step 11: After mixing the seasonings evenly, try the taste, I added half a spoonful of salt and put it on a plate.

Tips: If it is a finished jellyfish silk, it does not need to be brewed, and can be used directly.

Cucumber salad with shredded jellyfish.

Step 1

Wash the cucumbers.

Step 1

Drain the washed cucumbers and place them on a cutting board to pat the flattened and chopped pieces.

Step 1

Wash the jellyfish twice with clean, cooled water.

Step 1

Drain the jellyfish shreds and set aside.

Step Sleepy step

Place the cucumber and shredded jellyfish in a pot.

Step 1

Add an appropriate amount of light soy sauce.

Step 1

Add salt to taste.

Step 1

Add an appropriate amount of chicken bouillon.

Step 1

Add an appropriate amount of sugar.

Step 1

Drizzle with an appropriate amount of cooking oil.

Step 1

Add an appropriate amount of aged vinegar and mix all the ingredients evenly.

Picture of the finished product of cucumber salad jellyfish shreds.

<> cooking tips for cucumber salad with shredded jellyfish.

Tips and tricks

I bought the jellyfish silk and ate it, and I can eat it after I buy it and wash it twice.

Ingredient main

200 grams of cucumber 100 grams of shredded jellyfish for 3 people.

Excipients others

2 tablespoons oil, 1 tablespoon salt, 1 tablespoon light soy sauce, tablespoon chicken essence, 1 tablespoon sugar, 1 tablespoon aged vinegar.

Cucumber salad with shredded jellyfish.

Step 1

Wash the cucumbers.

Step 1

Drain the washed cucumbers and place them on a cutting board to flatten and cut into cubes.

Step 1

Wash the jellyfish twice with clean, cooled water.

Step 1

Drain the jellyfish shreds and set aside.

Step 1

Place the cucumber and shredded jellyfish in a pot.

Footsteps are missing step

Add light soy sauce.

Step 1

Add salt to taste.

Step 1

Add an appropriate amount of chicken bouillon.

Step respectful slippery step

Add an appropriate amount of sugar.

Step 1

Drizzle with an appropriate amount of cooking oil.

Step 1

Add the vinegar and mix all the ingredients evenly.

Method: 1. Soak the jellyfish in cold water for 3-4 hours, and change the water 3-4 times during the period;

2. Clean the jellyfish until there is no salty smell, blanch it at 70C-80C, and soak it in clean water for later use;

3. Shred the jellyfish and cucumber, and mince the ginger, garlic and coriander;

4. Light soy sauce, sugar, salt, chicken essence, cooking wine, vinegar, pepper oil or sesame oil to make a sauce;

5. Stir the sauce into the shredded jellyfish and cucumber before eating.

Pay attention to limb noise:

1. The time of blanching jellyfish should not be too long, and it is best to put it in cold water immediately after blanching, so that the jellyfish will be more crisp and tender;

2. The hot water temperature of blanched jellyfish should not be too high or too low, because the temperature is high, and the jellyfish shrinks seriously; When the temperature is low, the jellyfish does not feel brittle;

3. The seasoning juice can be adjusted in advance, and the garlic can only be volatilized after contact with the air, and then poured in before eating to avoid affecting the taste;

4. Jellyfish skin is a cold food, and it is best to put more "minced ginger" to neutralize it.

Steps: 1. Soak the jellyfish in cold water for 3-4 hours, during which the water is changed 3-4 times; 2. Clean the jellyfish until there is no salty smell, blanch it at 70C-80C, and soak it in clean water for later use; 3. Shred the jellyfish and cucumber, and mince the ginger, garlic and coriander; 4. Light soy sauce, sugar, salt, chicken essence, cooking wine, vinegar, pepper oil or sesame oil to make a sauce; 5. Stir the sauce into the shredded jellyfish and cucumber before eating.

2. The hot water temperature of blanched jellyfish should not be too high or too low, because the temperature is high, and the jellyfish shrinks seriously; When the temperature is low, the jellyfish does not feel brittle;

3. The seasoning juice can be adjusted in advance, and the garlic can only be volatilized after contact with the air, and then poured in before eating to avoid affecting the taste;

4. Jellyfish skin is a cold food, and it is best to put more "minced ginger" to neutralize it.

Jellyfish is very nutritious, according to the measurement, jellyfish contains protein, fat, inorganic salts, calcium, phosphorus, iron, iodine, vitamin A, vitamin B and other more than 10 kinds of nutrients. Jellyfish has a salty taste, flat nature, enters the liver and kidney meridians, and has the effects of clearing heat and dissolving phlegm, dissipating accumulation and stagnation, and moistening the intestines and laxative; It is used for yin deficiency, dry lungs, dry stools and other symptoms.

Cucumber nutritional value:

Cucumber is rich in vitamin E, which can play a role in prolonging life and anti-aging; The cucumber enzyme in cucumber has strong biological activity and can effectively promote the body's metabolism. Rub with cucumber juice**, which has the effect of moisturizing and stretching wrinkles; The glucosides and fructose contained in cucumber do not participate in the usual sugar metabolism, so diabetics and cucumbers replace starchy foods to satisfy hunger, and blood sugar will not only not rise, but even decrease.

Ingredients: jellyfish, cucumber, ginger.

Garlic, coriander, light soy sauce.

Salt, chicken essence, cooking wine, vinegar.

Sichuan pepper oil sesame oil.

Preparation of cold jellyfish cucumber shreds.

Soak the jellyfish in cool water for 3-4 hours, changing the water 3-4 times.

Wash the jellyfish until there is no salty smell, blanch it at 70 C-80 C, soak it in clean water and set aside.

Shred the jellyfish and cucumber, and mince the ginger, garlic and coriander.

Light soy sauce, sugar, salt, chicken essence, cooking wine, vinegar, peppercorn oil or sesame oil to make a sauce.

Stir the sauce into the shredded jellyfish and cucumber before serving.

Material. 25 grams of jellyfish, 100 grams of cucumber, l g of mustard oil, 5 grams of vinegar, 1 gram of sesame oil, 2 grams of soy sauce, 5 grams of coriander, 1 gram of monosodium glutamate, 1 gram of refined salt.

Method. Wash the shredded jellyfish and soak in vinegar for 10 minutes. Wash the cucumbers and cut them into shreds and place them on a plate. Mix mustard oil, soy sauce, sesame oil, refined salt, and monosodium glutamate into juice, pour it on top of the jellyfish, sprinkle with coriander, and mix well when eating.

1. The time of blanching jellyfish should not be too long, it is best to put it in cold water immediately after blanching, so that the jellyfish will be more crisp and tender;

2. The hot water temperature of blanched jellyfish should not be too high or too low, because the temperature is high, and the jellyfish shrinks seriously; When the temperature is low, the jellyfish does not feel brittle;

3. The seasoning juice can be adjusted in advance, and the garlic can only be volatilized after contact with the air, and then poured in before eating to avoid affecting the taste;

4. Jellyfish skin is a cold food, so it is best to put more"Minced ginger"Neutralize it.

100 grams of cucumber, l gram of mustard oil, 5 grams of vinegar, 1 gram of sesame oil, 2 grams of soy sauce, 5 grams of coriander, grams of monosodium glutamate, 1 gram of refined salt.

1.Preparation of materials; 2.Wash the jellyfish head with clean water, soak it in pure water to remove most of the salty taste, and drain it when it feels salty and light.

3.Cucumbers washed and shredded;

4.Gather the garlic into minced garlic and put two tablespoons of light soy sauce;

5.A tablespoon of rice vinegar.

6.an appropriate amount of sesame oil;

7.Add a small spoon of sugar, a little monosodium glutamate, mix evenly into garlic sauce;

8.Put the cucumber shreds on the plate, put the jellyfish head on the cucumber, pour in the garlic juice before eating, mix well and eat.

Jellyfish head mixed with cucumber home cooking:Ingredients: 1 cucumber, 400 grams of jellyfish, 4 cloves of garlic, 1 coriander, 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sugar.

Steps: 1. Prepare all the ingredients, and soak the jellyfish head in advance to remove salt.

2. Pat the cucumber with the back of the knife and cut it into small pieces, and cut the jellyfish head into small pieces with an oblique knife.

3. Chop the garlic and pour it in together.

4. Add soy sauce, fragrant rice vinegar and sugar.

5. Mix gently.

6. Finally, add the chopped coriander, mix well and put on a plate.

7. Finished product photo.

Jellyfish skin is a finished product of jellyfish, which has a salty taste, crunchy and tough, and has the effects of clearing heat and detoxifying, reducing swelling and blood pressure, and relieving heat and thirst. Mixed with cucumber and jellyfish skin to make a cold dish, the taste is refreshing, and the chew is crisp and tender, which can be called delicious. Here's how to mix cucumber with jellyfish skin.

1 cucumber, 200 grams of jellyfish skin, half a carrot, appropriate amount of coriander.

Garlic, salt, monosodium glutamate, red pepper, sugar, vinegar, sesame oil, oil.

01 Clean the jellyfish skin with water, cut it into shreds with a knife, soak it in water for two hours (salty, soak it for a longer time), remove the salty taste, and then rinse it with water to control the moisture.

02 Wash the cucumber with water, control the moisture, and cut into shreds.

03 Clean up the coriander, control the moisture, and cut into sections. Peel the carrots, wash them with water, control the moisture and cut them into shreds.

04 Finely chop the garlic. Wash the red peppers with water, control the moisture, and cut them into small pieces.

05 Put oil in the pot and heat it, when the oil is 7 or 80% hot, turn off the heat. Once it has cooled slightly, pour it into a bowl of dried red peppers and fry into chili oil.

06 Put the shredded jellyfish skin, cucumber shreds, shredded carrots and minced garlic in a bowl. Add a little salt, monosodium glutamate, sugar, vinegar, mix well (taste it, if the jellyfish skin is salty, don't put salt).

07 Add the fried chili oil and sesame oil and mix well.

08 Finally, add the coriander and mix together. If you like the taste of mustard oil, a little more mustard oil will taste better.

Ingredients: 400g jellyfish head, 100g cucumber, 30g black fungus Auxiliary materials: appropriate amount of rice vinegar, appropriate amount of salt, appropriate amount of sugar, appropriate amount of sesame oil, appropriate amount of Maggi umami juice Steps: 1Prepare the materials. Wash the jellyfish head and soak overnight.

2.When the water in the pot is warm, blanch the jellyfish head and immediately remove it and put it in cold water.

3.Blanch the black fungus in a pot for about 1 minute.

4.Mix the jellyfish head, cucumber and black fungus together and add the rice vinegar.

5.Pour in Maggi umami juice.

6.Add the sugar.

7.Drizzle in sesame oil.

8.Add an appropriate amount of salt and chicken essence and mix well.

Ingredients: 500 grams of jellyfish head, 250 grams of cucumber.

Seasoning: garlic, rice vinegar, salt, monosodium glutamate, sugar, sesame oil.

Method: 1Rinse the jellyfish head with cold water until it is light, put it in hot water at about 80 degrees Celsius and blanch it slightly, and take out the knife. Rinse with cold boiled water and drain.

2.Cut the washed cucumber into two slices and pat it gently with a knife. Then cut the cucumber into oblique slices, marinate it with salt and drain it, put in the jellyfish head, add salt, monosodium glutamate, sugar, garlic paste, sesame oil, rice vinegar, and mix well.

Features: Distinct colors and crispness.