Shredded cucumber with jellyfish head

Shredded cucumber with jellyfish head

Introduction:

"It's the first time I've mixed cucumber like this. I didn't think it's very popular. I haven't prepared this hot dish yet. I've already eaten it there! It's really refreshing after a taste! It is said that jellyfish is very rich in nutrition. Its unique nutritional components are low in fat and rich in protein and inorganic salts. Each 100 grams of jellyfish contains about 65 grams of water, 6-12 grams of protein, 0.1-0.5 grams of fat, 4 grams of carbohydrate, 66 kilocalories, 182 milligrams of calcium, 132 micrograms of iodine and a variety of vitamins, especially iodine, which is lacking in people's diet. It is a high protein, low-fat, low calorie nutritional food. Jellyfish is not only a delicacy, but also famous for its good medicine. According to the compendium of Materia Medica, jellyfish has the functions of clearing away heat and toxin, resolving phlegm and firmness, reducing blood pressure and swelling, and has curative effect on tracheitis, asthma, hypertension, gastric ulcer, etc. In addition, jellyfish has the function of preventing wound spread, promoting epithelial formation, dilating blood vessels, reducing blood pressure, eliminating phlegm and Qi, moistening intestines and eliminating accumulation. Workers who are exposed to more radiation and dust often eat jellyfish, which can remove dust, resist radiation, clear intestines and stomach, and protect health

Production steps:

Materials required:

Jellyfish head: 300g

Cucumber: 250g

Korean pickled cabbage: 100g

Sesame oil: right amount

Salt: right amount

Ginger: 6g

Garlic: 8g

Scallion: 6g

White Sesame: 3 G

Soy sauce: moderate

Vinegar: right amount

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: slightly spicy