Jellyfish head mixed with celery
Overview
Jellyfish is sweet, salty and neutral in nature. Returns to the lung, liver, and kidney meridians; it has the effects of clearing away heat and reducing phlegm, eliminating accumulation and dampness, moistening the intestines and laxative, treating yin deficiency and lung dryness, and lowering lipids and blood pressure. Celery is sweet, bitter, cool in nature, non-toxic, and belongs to the lung, stomach and liver meridians. It has the functions of calming the liver and clearing away heat, dispelling wind and dampness, removing irritability and reducing swelling, cooling blood and stopping bleeding, detoxifying and nourishing the lungs, strengthening the stomach and promoting blood circulation, clearing the intestines and easing bowels, moistening the lungs and relieving cough, lowering blood pressure, strengthening the brain and sedating. It is especially suitable for patients with high blood pressure, arteriosclerosis and high blood sugar.
Tags
Ingredients
Steps
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Ingredients: Instant jellyfish, celery, ginger, Vida soy sauce, sesame oil, rice vinegar, salt.
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Wash the celery, cut the celery stems into three-centimeter-long sections, and cut the celery leaves into two pieces.
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Boil the pot and add the celery stems and leaves.
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Immediately put it into cold water (must be cold boiled water or purified water) and let it cool down.
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Place in a strainer to control water.
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Put the jellyfish head into purified water and set aside.
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Chop the ginger into mince and put it into a bowl, add in the soy sauce, rice vinegar, sesame oil and salt, mix well and set aside.
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Put the celery and jellyfish heads into the container.
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Pour in the prepared sauce and mix well.
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Just load it into a plate.
