Jellyfish Cucumber Salad
Lower Blood Pressure with Jellyfish Cucumber Salad
Jellyfish contains iodine, and can help to clear heat, transform phlegm, and relieve constipation. The vitamins in cucumber can help the body to clear toxins and lower cholesterol. Together, they are utilized in Chinese medicine to reduce blood pressure, clear heat, and help to keep you regular.
Cantonese Kitchen Tips
Make sure to cut the jellyfish head into equal-sized strips. When boiling the water, ensure that you control the heat. Make sure you work quickly. Soaking in cold water removes salt and prevents it from becoming too salty.
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Ingredients
- 8 ¾ ounces (250 grams) jellyfish head
- cucumber to taste
- sesame to taste
- green pepper to taste
- red pepper to taste
Seasonings (all to taste)
- mature vinegar
- white sugar
- sesame oil
- fermented soy sauce
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Lay the jellyfish head out flat and cut into pieces. Separately, cut up the red and green peppers.
- Blanch the jellyfish head then leave to cool, soaking it to get rid of the salt.
- Cut the cucumber into pieces and arrange on a plate in an arch shape.
- Squeeze excess water from the jellyfish head and place in a bowl. Add fermented soy sauce, white sugar, sesame oil, and mature vinegar, and mix together. Place on top of the cucumber slices on the plate.
- Scatter the sesame and peppers over the jellyfish and serve.