150g ready-to-eat jellyfish skin, 300g watermelon rind, half a red chili pepper, 1 scallion, 1/2 tablespoon sesame oil, 1/2 tablespoon sugar, salt to taste.Shred the jellyfish skin and set aside. Thinly peel the watermelon rind, wash thoroughly, then shred. Salt lightly and marinate for 15 minutes until softened and watery; squeeze out excess moisture. Wash the red chili pepper and scallion, then shred separately. Combine all ingredients with seasonings, mix well, and marinate for about 20 minutes before serving.
Bitter Melon Soup
Cool in nature and bitter in taste, it offers a refreshing, non-greasy sensation that leaves you feeling cool and comfortable, clearing the mind and stimulating the appetite. Though bitter, it never transfers its bitterness to other ingredients in soups or dishes. Instead, it absorbs their flavors, making the finished soup exceptionally refreshing and delicious.Today's recommended soup is Bitter Melon and Soybean Stew with Chicken Feet. It also has heat-clearing, summer-heat-relieving, and moisturizing effects, suitable for all ages.
Ingredients: 500g bitter melon, 100g soybeans, 3 pairs chicken feet, 150g lean pork, 3 slices ginger.
Preparation: Rinse all ingredients. Cut bitter melon into chunks, soak soybeans, remove nails from chicken feet and crack them slightly, dice lean pork. Place all ingredients into an earthenware pot. Add 2500ml (about 10 bowls) of water. Bring to a boil over high heat, then reduce to low heat and simmer for about 2 hours. Season with salt to taste. Serves 3-4 people.
Sweet and Sour Lotus Root Slices
Ingredients: Lotus root
Preparation: Wash lotus root, slice, and blanch in hot water. Heat wok, stir-fry minced ginger briefly, then add lotus root slices. Stir-fry, add sugar and vinegar, continue stir-frying. Thicken with cornstarch slurry before serving.
Key Points: Blanching is optional; the blanching water can be consumed. Avoid burning the lotus root and minimize use of iron utensils, as they may discolor it. Keep the sauce thin.