Skinned cucumbers

By VicentaLakin

Skinned cucumbers
A LITTLE MORE QQ-QUICK, A LITTLE FRAGRANCE FROM THE TIDE, A LITTLE LUXURIOUS. IF ALKALINE-SMELLING SKINS WERE TO BE EATEN IN RESTAURANTS, IT MUST HAVE BEEN LESS WATER FOR THE SHOP OR MORE. DON'T BOTHER NEXT TIME

Recipe Recommendations

  • Jelly skin shredded 200g
  • Gherkin 2 pieces
  • garlic 2 capsules
  • salt appropriate amount
  • white vinegar 1 tsp
  • sesame oil 1 tablespoon

Steps for Skinned cucumbers

  • Make Skinned cucumbers step 0
    1
    After the sea swirl was washed, it continued to soak and water for salt (2-3 times)
  • Make Skinned cucumbers step 1
    2
    The cucumber cut, the garlic cut, the spare
  • Make Skinned cucumbers step 2
    3
    Water boils (or half a pot of water) and sea swirls are filtrated to pour water
  • Make Skinned cucumbers step 3
    4
    The heat turns sea swirls into curls and increases the brittle
  • Make Skinned cucumbers step 4
    5
    Cold water cooling
  • Make Skinned cucumbers step 5
    6
    The cucumbers and sea scavengers will be mixed in a mix。

    • Skinned cucumbers Make Tips

    ♠ Jellyfish skin is usually preserved in salt; soak it and change the water frequently before eating to reduce the saltiness. ♠ Pour boiling water over it instead of blanching to sterilize it without overheating.

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