Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chinese-style jellyfish-like frozen konyaku and cucumber salad. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chinese-Style Jellyfish-Like Frozen Konyaku and Cucumber Salad is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Chinese-Style Jellyfish-Like Frozen Konyaku and Cucumber Salad is something which I’ve loved my whole life.
Chinese-Style Jellyfish-Like Frozen Konyaku and Cucumber Salad. It's easy to learn how to make frozen chinese food recipe ideas. frozen In this recipe you will discover the simplest yet most flavourful way to make the frozen chinese food recipe ideas! Chinese cucumber salad is one of the most popular homemade cold dishes in China.
To get started with this particular recipe, we must first prepare a few components. You can cook chinese-style jellyfish-like frozen konyaku and cucumber salad using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chinese-Style Jellyfish-Like Frozen Konyaku and Cucumber Salad:
- Prepare 1 block Konyaku (White konyaku, if available)
- Make ready 1 Cucumber
- Prepare 1 tsp ☆ Soy sauce
- Make ready 2 tsp ☆ Vinegar
- Make ready 1/2 tsp ☆ Sugar
- Make ready 1/2 tsp ☆ Dashi stock granules
- Take 1/4 tsp ☆ Doubanjiang
- Get 1 tsp ☆ Sesame oil
Smashed, chopped, salted, chili oil-ed, and vinegar-ed they're a great option for easy summer In fact, the cucumbers you see here are from her garden! As you're selecting cucumbers, it's best to use ones that have fewer seeds like English or. Chinese Cucumber Salad (拍黄瓜, pai huang gua) is a light and refreshing appetizer. It even goes very well with some Western-style food, such as bread and cheese.
Instructions to make Chinese-Style Jellyfish-Like Frozen Konyaku and Cucumber Salad:
- Cut the konyaku into 2-mm thickness and slice the pieces into fine short noodle-like rectangles.
- Put water, two pinches of salt (not listed among the ingredients) and konyaku in a pot, and let the water boil for five minutes. Strain the cooked konyaku in a colander; rinse it with cold water, and drain.
- Wrap up the drained konyaku in saran wrap and leave in the freezer for 24 hours.
- Thaw konyaku in running water and remove moisture. (See photo)
- Cut cucumber lengthwise into halves, and then each piece diagonally into thin slices. Sprinkle and mix 1/2 teaspoon salt (not listed among the ingredients) with the cucumber slices, and let sit for five minutes. Rinse off the salt and remove the excess water.
- Place the konyaku and cucumber into a bowl. Mix the ☆ ingredients, then add the mixture to the bowl and stir.
- Most konyaku turns out this way. White konyaku looks more like jellyfish.
- This is what regular konyaku looks like after the freezing and thawing process.
Salad with cucumbers and chili pepper. Korean Jellyfish Salad (Haepari Naengchae) is an essential dish to any Korean party menu. Traditional Haepari Naengche only uses cucumber and jellyfish and only uses vinegar for the sour taste. But I have a beautiful Meyer Lemon tree in my back yard and I just love the freshness a lemon. In China, cucumbers are considered the ideal foil for hot weather and hot food.
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