Sea-head cabbage
By VicentaLakin
Sea stingers are one of the most classic cuisine in the Island City, especially for the Spring Festival, the most popular dish, the silk sweetness of the gelatinous cabbage, which is purified with the head of the sea, with garlic, oil, and absolute wine。
Recipe Recommendations
- cabbage core 300 grams
- sea bream head 200 grams
- garlic 4-merous
- soy sauce three tablespoons
- rice vinegar 1.5 tablespoon
- sesame oil appropriate amount
- white sugar a small spoonful
Steps for Sea-head cabbage
1
Preparation materials
2
It's a seahead. It's good
3
Infiltration with fresh water. Good sea-heads are not very salty
4
A bathed seahead tastes salty, washes it clean and drys it
5
And the garlic shall be put into the garlic moths, and a little salt shall be placed
6
Scratch it up
7
Garlic mud pours into the bowl and pours three spoons of sauce
8
(b) A 1.5 spoonful of rice vinegar
9
Put a small spoon of sugar in it
10
Put a spoonful of perfume; mix the garlic juice evenly
11
- Cleaning up of cabbage cores
12
Longitudinal filamentation following dry moisture
13
The cabbage is in the bowl
14
(b) Placing well-treated sea stings on cabbage with a few carrots to adjust the colour
15
Garlic juice and sea-head cabbage can come to the table at this time; while the garlic is in the cabbage, the mix can start。Sea-head cabbage Make Tips
Do not add the minced garlic sauce too early, otherwise the cabbage will release a lot of water; do not soak the jellyfish heads until they are no longer salty, or the dish will be tasteless.