Jellyfish Salad with Hawthorn
Hawthorn Jellyfish Salad: A Recipe for Cancer Prevention and Blood Circulation
Introducing Hawthorn Jellyfish Salad, a healthy and exquisite dish featuring the delightful chewiness of jellyfish, fresh vegetables, and the fragrant essence of hawthorn. Jellyfish is rich in protein and gelatin, making it filling yet low in calories, thus ideal for weight management. It’s also known to aid in blood pressure regulation and nervous system calming, making it a beneficial ingredient for those undergoing cancer treatment. Hawthorn, with its warm nature, promotes smooth blood circulation and is excellent at clearing cholesterol and fats from blood vessels, effectively preventing high blood pressure. It also aids digestion, combats obesity, and soothes excess stomach acid. The sweet and sour taste and aromatic notes of hawthorn perfectly complement the jellyfish salad, stimulating the appetite of patients. Experience a dish that offers both exquisite taste and remarkable health benefits with this recipe.
Main Ingredients- Salted jellyfish 200g
- Medium shrimp 5 pcs
- Cucumber 1/2
- Red bell pepper 1/3
- Carrot 1/2
- Crab sticks 2 sticks
- Pear 1/4
- Eggs 2
- Dried hawthorn 7g
Garlic Sauce- Minced garlic 2 Tbsp
- Prepared mustard 1/2 Tbsp
- Sugar 2 Tbsp
- Vinegar 2 Tbsp
- Mayonnaise 3 Tbsp
- Lemon juice from 1/2 lemon
- Olive extra virgin oil 2 Tbsp
- Sesame oil, a little
Jellyfish Seasoning and Brine- Hawthorn infusion 1 cup
- Sugar 1 Tbsp
- Vinegar 1 Tbsp
- Salt, a pinch
- Minced garlic 2 Tbsp
- Prepared mustard 1/2 Tbsp
- Sugar 2 Tbsp
- Vinegar 2 Tbsp
- Mayonnaise 3 Tbsp
- Lemon juice from 1/2 lemon
- Olive extra virgin oil 2 Tbsp
- Sesame oil, a little
Jellyfish Seasoning and Brine- Hawthorn infusion 1 cup
- Sugar 1 Tbsp
- Vinegar 1 Tbsp
- Salt, a pinch
Cooking Instructions
Step 1
First, rinse the 7g of dried hawthorn thoroughly and place it in a pot with water. Bring to a boil and let it steep to create a hawthorn infusion. Strain the liquid to prepare it. (This liquid will be used later for the jellyfish brine and the sauce.) Boil the medium shrimp, then peel them and cut them in half. Thinly julienne the cucumber, red bell pepper, and carrot. Julienne the crab sticks to a similar size. Peel, core, and julienne the pear. Separate the egg whites and yolks. Make thin omelets from each, and then julienne them. With all these prepared ingredients – hawthorn, jellyfish, carrots, bell peppers, cucumbers, shrimp, eggs, pear, and crab sticks – the jellyfish salad is ready to be assembled.
Step 2
Rinse the salted jellyfish under running water to remove excess salt. Bring a pot of water to a boil, turn off the heat, add the jellyfish, stir once, and immediately remove it. Rinse under cold water and drain well. Squeeze out any excess water. In a large bowl, place the prepared jellyfish. For the brine, mix the remaining hawthorn infusion (reserving some for the sauce) with 1 Tbsp of sugar, 1 Tbsp of vinegar, and a pinch of salt. Gently mix the jellyfish with this brine and let it marinate in the refrigerator for about 15-20 minutes to achieve a firmer, more delicious texture.
Step 3
Now, let’s prepare the egg omelets. For the egg whites, remove the chalazae and strain them through a sieve for a smoother texture. Mix in a tiny amount of cornstarch and cook thinly on a lightly oiled pan. For the egg yolks, mix in a drop of water, then cook slowly on a lightly oiled pan over low heat until set, like a baked custard. Once cooled, thinly julienne both the white and yolk omelets.
Step 4
Next, prepare the other vegetable ingredients for presentation. Finely julienne the carrots, cucumbers, and red bell peppers. You can also add green bell peppers for extra color, though this is optional. Julienne the crab sticks similarly. Use the boiled and halved shrimp prepared earlier.
Step 5
Let’s make the delicious garlic sauce! In a bowl, combine 2 Tbsp of minced garlic, 1/2 Tbsp of prepared mustard, 2 Tbsp of sugar, 2 Tbsp of vinegar, and 3 Tbsp of mayonnaise. Add the fresh juice from 1/2 lemon and 2 Tbsp of flavorful olive extra virgin oil, and mix well. Finally, add a little sesame oil for aroma. This creates a refreshing and creamy garlic sauce.
Step 6
Arrange the prepared ingredients on a large serving plate. Start by artfully arranging the julienned carrots, cucumbers, and bell peppers. Then, place the julienned egg white and yolk omelets attractively on top. Finally, artfully arrange the marinated jellyfish and the halved boiled shrimp over the vegetables, bringing us close to completion.
Step 7
To finish, generously drizzle the freshly made, sweet and sour garlic sauce over the beautifully plated jellyfish salad. You can also serve the sauce on the side for dipping, according to your preference. Enjoy the refreshing combination of fresh ingredients, the fragrant hawthorn, and the perfectly balanced garlic sauce in this appetite-stimulating Hawthorn Jellyfish Salad!
