Cold jellyfish and cucumber tower

Cold jellyfish and cucumber tower

Introduction:

"Crisp and tough, cool and refreshing"

Production steps:

Step 1: prepare the material

Step 2: shred the cucumber

Step 3: wash the jellyfish and drain

Step 4: cut the purple pepper into small pieces, and press the garlic into mashed garlic for use

Step 5: pot sesame, stir fry sesame with a small fire until fragrant

Step 6: put cucumber, jellyfish, mashed garlic and purple pepper into a bowl, add Li Jinji cold sauce, mature vinegar, raw oil, chicken essence, sesame oil and sugar, and sprinkle with cooked sesame

Step 7: jellyfish cucumber tower method: 1, the vegetables into the mold pressed

Step 8: 2. Flip it in the plate and take off the mold

Step 9: Sprinkle decorative food on it

Materials required:

Jellyfish head: 1 Pack

Cucumber: 1

Purple pepper: 5

Garlic: 5

Salad juice: 3 teaspoons

Vinegar: 2 teaspoons

Soy sauce: 2 teaspoons

Chicken essence: 1 teaspoon

Sesame oil: 1 teaspoon

Sugar: 1 teaspoon

Note: in summer, you can put it in the refrigerator for cold storage. It tastes better. You can also add some shredded cabbage

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and sweet