Jellyfish skin with cold sauce
By VicentaLakin
Recipe Recommendations
- Jelly skin shredded appropriate amount
- radish appropriate amount
- shredded cucumber appropriate amount
- red pepper appropriate amount
- juvenile sugar appropriate amount
- cranberry juice appropriate amount
- red pepper appropriate amount
- soy sauce a little
- chopped garlic appropriate amount
- sweet and sour
- mix
- ten minutes
- simple
Steps for Jellyfish skin with cold sauce
1
Shred radish, cucumber, and red pepper.
2
Cut the jellyfish skin into small strips, rub it clean, and soak it in water. Change the water several times occasionally until the jellyfish skin is not salty.
3
Boil a pot of water, put down the jellyfish rice river and scalp it for a while, pick up the water and then wrangle it dry.
4
Mix all the seasonings well into a sauce.
5
Put all the ingredients into a larger bowl, pour in the appropriate amount of sauce and mix well.
6
The mixed jellyfish skin will taste better if it is placed in the refrigerator and chilled.
7
Sour and sweet, cold and cool [Cold Jellyfish Skin]