Shredded jellyfish and radish
Ingredients: 1 radish, half an onion, 200g jellyfish silk, 3 shallots, a little pepper, a little white sesame, salt, sugar, natural organic brown rice vinegar, and a proper amount of salad oil.
The method of shredded jellyfish and radish
1, jellyfish silk washed and soaked for 2-3 hours in advance.
2. Slice the onion and marinate it with salt for a few minutes.
3. Dump the juice from the pickled onion, wash it with clear water to control the moisture, and knead the radish into filaments and put them together with the shredded onion.
4. Add a little salt, mix well and marinate for a few minutes.
5. Pour out the pickled radish juice and add the soaked jellyfish silk.
Cold salad in autumn
6. Add sugar, salt and organic brown rice vinegar according to taste and mix well.
7. Put the oil in the pot, heat it, and simmer the shallots and pepper granules on low heat. When the onion turns brown, take it out of the pepper.
8. Put the white sesame seeds in hot oil, fry them until they are slightly yellow and fragrant, pour them into jellyfish silk and shredded radish while they are hot, and mix well.
Food tips
1, jellyfish silk should be soaked with clear water in advance, and changed with clear water several times to remove excessive salty taste in jellyfish.
2. There are many kinds of radishes, and the ones with more original juice and less spicy taste are better.
3, radish is cold, and people with spleen deficiency diarrhea should eat carefully or eat less.
Platycodon grandiflorum cold cucumber
Ingredients: Platycodon grandiflorum 100g, Cucumber 1/3, 3 cloves of garlic.
Seasoning: 2 tablespoons of Chili sauce (30g), 1 tablespoon of white vinegar (15ml), 3 tsps of sugar (15g), 1 tsp of salt (5g), and a little white sesame.
Practice of cold salad of platycodon grandiflorum and cucumber
1. Wash and shred Platycodon grandiflorum and soak it in clear water. When it becomes soft, insert a bamboo stick from the tail of Platycodon grandiflorum and tear it into thin strips. Tear all the platycodon grandiflorum into silk with uniform thickness.
2. Soak platycodon grandiflorum in water and drain, sprinkle with salt (3g), and knead thoroughly until there is no obvious astringency. Then dry the water and put it aside.
3. Wash the cucumber and cut it into 3mm thick discs, then cut a knife from the middle and marinate it with the remaining salt for 5 minutes. Dry the water and put it aside.
4. Put the pickled platycodon grandiflorum without bitterness into a container, add garlic paste, Chili sauce, sugar and white vinegar and mix well, then add cucumber slices and white sesame seeds and mix well.
Food tips
1. There are fresh and chopped platycodon grandiflorum in the market. Just use this.
Cold salad in autumn
2. Raw platycodon grandiflorum tastes bitter, so it should be rubbed repeatedly with salt after full soaking, which will alleviate the bitterness.
The amount of garlic should be relatively large, and the ratio of vinegar to sugar should be adjusted according to your own taste. This dish is sweet and sour, so don't make it salty.
4. The vinegar used in Korean cuisine is basically white vinegar. Acid is commonly used because it is colorless.
5. Cucumber can also be put with platycodon grandiflorum, and mixed with platycodon grandiflorum is also delicious.