Making cold tomato canapes
You can beat the summer heat with a bite. It's making cold tomato canap.
1 serving
Within 120 minutes
에코즈
Ingredients
  • Jellyfish
    1/2handful
  • cherry tomato
    10ea
  • Cucumber
    1/3ea
  • Mustard
    1.5ts
  • Vinegar
    1spoon
  • Sugar
    0.5spoon
  • Salt
    0.6ts
Cooking Steps
STEP 1/14
Jellyfish are washed in cold water to remove the saltiness. And soak it in cold water for an hour.
STEP 2/14
Prepare tomatoes after washing them clean by removing the skin from the top of the tomatoes.
STEP 3/14
After an hour, blanch the jellyfish in boiling water for about 20 seconds.
STEP 4/14
Then wash it again in cold water and wait for a while while draining it.
STEP 5/14
Add all the ingredients to the mustard sauce and mix. You can taste it and add or subtract according to your taste.
STEP 6/14
Cut the cucumber into thick pieces.
STEP 7/14
Mix the dried jellyfish with mustard sauce.
STEP 8/14
First, cut the tip of the tomato slightly.
STEP 9/14
And cut it in half.
STEP 10/14
Place cucumber on top of half-cut tomatoes in half.
If it's too thin, it's good to overlap two sheets.
STEP 11/14
Place the jellyfish salad on it.
STEP 12/14
Lastly, cover it with tomatoes.
STEP 13/14
And stick it on with a skewer.
STEP 14/14
Done! It's easy to eat at once. It's good as a home party dish in summer and perfect as a snack.
If you cut the bottom of the tomato, it won't fall. Add or subtract cold vegetable sauce to taste. It is delicious with various vegetables and crab meat. It's easy to eat and doesn't fall if you poke the skewer.
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