Jelly salad cucumber tower
By AglaeKlein
Crispy and tough, cool and refreshing
Recipe Recommendations
- sea bream head 1 Pack
- cucumber art. 1
- Purple pepper of 5
- garlic 5 capsules
- cold sauce 3 scoops
- mature vinegar 2 tablespoons
- soy sauce 2 tablespoons
- chicken essence 1 teaspoon
- white sugar 1 teaspoon
- salty and sweet
- mix
- ten minutes
- simple
Steps for Jelly salad cucumber tower
1
Prepare materials
2
Shred cucumber
3
Wash the jellyfish and drain the water before use
4
Cut the purple pepper into small pieces, press the garlic into garlic paste for later use
5
Put sesame seeds in the pan, stir-fry them with a low heat until fragrant
6
Put cucumber, jellyfish, garlic paste and purple pepper into a bowl, add Lee Kum Kee cold sauce, aged vinegar, oil, chicken essence, sesame oil and white sugar, mix and sprinkle with cooked sesame seeds
7
Jellyfish cucumber tower practice: 1. Put the vegetables into the mold and press them tightly
8
2. Put it upside down in the plate and remove the mold
9
Sprinkle with decorative food on top at willJelly salad cucumber tower Make Tips
It tastes better if refrigerated in the summer, and you can also add some shredded cabbage.