How to make cold salad at Hai Ze

Jellyfish has a crispy texture, is cool and refreshing, and is a favorite seafood of many people. Traditional Chinese medicine believes that jellyfish not only has the effect of clearing away heat and detoxifying, but also has the effect of resolving phlegm and softening hard masses, lowering blood pressure and reducing swelling. It is very suitable for daily consumption by people with hypertension and bronchitis. People with internal heat and phlegm in the throat can also eat more jellyfish. In addition, jellyfish can also play a therapeutic role in preventing arteriosclerosis. Cold jellyfish is not only a delicious cold dish, but also a great dish to go with wine.

1. Method 1

Ingredients preparation : 200 grams of jellyfish skin, half a carrot, half a cucumber, 1 coriander, 1 teaspoon of mustard oil, 1 teaspoon of sesame oil, 1 teaspoon of light soy sauce, 1 teaspoon of balsamic vinegar, appropriate amount of salt, appropriate amount of sugar.

Production steps:

1. Put all seasonings into a small bowl and mix well to make the sauce for later use.

2. Wash and cut the jellyfish into strips, blanch it quickly with hot water, remove it and rinse it with ice water for later use.

3. Wash and cut carrots and cucumbers into shreds. Wash and chop coriander.

4. Put all ingredients into a bowl, pour sauce on them and mix well.

2. Method 2

Ingredients : 1/2 chicken breast, 4 taels of jellyfish skin, 1 cucumber, 1/4 cup of carrot segments, appropriate amount of salt, 1 tablespoon of sesame oil, 1/2 tablespoon of sugar, 1/2 chili pepper, and 1/2 tablespoon of minced garlic.

Production steps:

1. Wash and soak the jellyfish skin. Repeat this process several times and taste the saltiness of the jellyfish skin. If it is not too salty, remove it and drain it (you can use a cloth to wring out the moisture from the jellyfish skin). Cut the cucumber into sections and chop the pepper for later use.

2. Boil the chicken breasts in water, remove them and let them cool, then shred them by hand for later use. Use a little salt to soften the cucumber and carrot segments, then drain the salt water and set aside.

3. Add sesame oil, sugar, chili and mashed garlic to all the ingredients and mix well. It is ready to eat after it is well-seasoned.

3. Nutritional value and efficacy of jellyfish

Jellyfish is extremely nutritious. According to measurements, every 100 grams of jellyfish contains 12.3 grams of protein, 4 grams of carbohydrates, 182 milligrams of calcium, 132 micrograms of iodine and a variety of vitamins. Jellyfish is also a good medicine for treating diseases. Traditional Chinese medicine believes that jellyfish has the functions of clearing away heat and detoxifying, resolving phlegm and softening hard masses, lowering blood pressure and reducing swelling. The processed products are called jellyfish skin at the umbrella part and jellyfish head at the wrist part. The commodity value of jellyfish skin is higher than that of jellyfish head. Eating more jellyfish can help lower blood pressure, prevent arteriosclerosis, clear away heat and reduce phlegm, treat bronchitis, asthma, gastric ulcers, rheumatoid arthritis, and prevent and treat tumors.