Jelly salad

By RustyHuels

Jelly salad
Jellyfish are high-protein, low-fat seafood, rich in vitamins, iodine, iron, zinc and calcium and other indispensable trace elements for the human body. It is said that frequent eating can reduce phlegm and lower blood pressure. It is an ideal health food for the family and a must-have ingredient in Chinese cuisine platters.
Cucumber is rich in vitamin E, which can fight aging, cucumber enzymes can promote the body's metabolism, and cucurbitacin C can improve the body's immunity. There are many so-called benefits. But recently, China should be talking about cucumber color change, right? The unscrupulous person actually applied hormones to cucumbers in order to make them look tender and tender. He really can't feel at ease about eating anything! I was panicked when I saw it. There should be no such situation in the United States, but I bought cucumbers, but I still eliminated them.

Recipe Recommendations

  • carrots 1 piece
  • sushi vinegar 1 tablespoon
  • sesame oil 1 tablespoon
  • sugar 1/2 teaspoon
  • salt 1 teaspoon

Steps for Jelly salad

  • Make  step 0
    1
    Wash the jellyfish silk, soak it in cold water for 4 hours, change the water 4-5 times in between, then pick it up and squeeze it dry.
  • Make  step 1
    2
    Peel and shred the carrot.
  • Make  step 2
    3
    Blanch shredded carrots until they are raw, pick up, and drain.
  • Make  step 3
    4
    Wash the cucumber, cut it into thick shreds, marinate with salt for 10-15 minutes, then squeeze out the water.
  • Make  step 4
    5
    Place the three materials on a plate.
  • Make  step 5
    6
    Add vinegar, soy sauce, sesame oil and sugar and mix well. Put in the refrigerator for 30 minutes to taste.
  • Make  step 6
    7
    It's crispy and delicious, and my son likes it very much.