Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, chinese-style jellyfish-like frozen konyaku and cucumber salad. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chinese-Style Jellyfish-Like Frozen Konyaku and Cucumber Salad is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Chinese-Style Jellyfish-Like Frozen Konyaku and Cucumber Salad is something that I have loved my entire life.
Now I make this variation of jellyfish salad with chopped or grated veggies and a spicy sesame sauce. This makes a refreshing and delicious side dish or Chinese-style shared dish. Jellyfish is flavourless, but it is delightfully crunchy and lends itself to various flavour combinations.
To get started with this recipe, we have to first prepare a few ingredients. You can cook chinese-style jellyfish-like frozen konyaku and cucumber salad using 8 ingredients and 8 steps. Here is how you can achieve 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
- Make ready 1 tsp ☆ Soy sauce
- Get 2 tsp ☆ Vinegar
- Get 1/2 tsp ☆ Sugar
- Prepare 1/2 tsp ☆ Dashi stock granules
- Prepare 1/4 tsp ☆ Doubanjiang
- Take 1 tsp ☆ Sesame oil
Ever since my Mother showed me how to. So today I'm sharing three Chinese cucumber salads which are perfect for the summer (or any time of the year): ① Smashed cucumber with garlic dressing/蒜蓉拍黄瓜; ② Sliced cucumber with ginger dressing/姜末黄瓜片; ③ Coir raincoat cucumber with mala dressing/麻辣蓑衣黄瓜. Cucumber is really great for summer. The cool and crispy taste can help us against the hot weather.
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.
There are many cold dishes in China which equals to salad in western centuries for example Chinese cabbage salad, cucumber salads, spicy chickens salad. Usually Elaine has two ways of making easy Chinese cucumber salad: one is to smash it directly before mixing and the other one is to pickle. (We like to chop at a diagonal.) Do the same to each cucumber. Squeeze cucumber lightly to remove most of the juice. Mix together the chopped cucumber, garlic, soy sauce, vinegar, sugar, and sesame oil. See more ideas about Jelly, Jelly recipes, Food.
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