Cucumber-The meat is crispy and tender, juicy and sweet. It is eaten raw, and it has a special aroma; it can soothe the nerves and calm the mind and assist in treating insomnia. It also has a diuretic effect and helps clear potentially harmful substances such as uric acid from the blood. Cucumber is sweet and cool, and has the effects of clearing heat, moistening water, and detoxifying; it also has obvious effects on removing dampness, smoothing intestines, and relieving pain. It also has a good effect on lowering blood pressure and cholesterol.
Jellyfish-Jellyfish are extremely rich in nutrients. It has been determined that every 100 grams of jellyfish contains 12.3 grams of protein, 4 grams of carbohydrates, 182 mg of calcium, 132 micrograms of iodine and multiple vitamins. Jellyfish are still a good medicine for treating diseases. Motherland medicine believes that jellyfish have the effects of clearing heat and detoxifying, resolving phlegm and softening hard masses, lowering blood pressure and swelling.
Cucumber mixed with jellyfish
By AlexaWiza
Recipe Recommendations
- cucumber 1 piece
- ginger appropriate amount
- sweet and sour sauce 4 tablespoons
- fish sauce 3 tsp
- red oil 2 tsp
- chicken essence appropriate amount
- sweet and sour
- mix
- ten minutes
- simple
Steps for Cucumber mixed with jellyfish
1
Prepare the required raw materials.
2
Peel and remove the sacs of the cucumber.
3
Cut the cucumbers into thin slices, marinate with a little salt for 5 minutes, and drain the water.
4
After removing juice, rinse twice with cold boiling water, drain and set aside.
5
Prepare appropriate amount of shredded ginger and small red pepper rings.
6
Pour the cucumber, jellyfish, ground ginger, red pepper rings, and chicken essence into a large bowl, and then mix the fish sauce and sour sauce.
7
Pour the mixed juice into a bowl of cucumber and jellyfish and mix well, then add the red oil and mix well.Cucumber mixed with jellyfish Make Tips
1. The sweet and sour juice here is the juice I make when I usually pickle kimchi. I usually make the rest in bottles and keep it for cold dishes. 2. Salty taste is added and subtracted with fish sauce.