Very pure Lu flavor cold dishes.
Cabbage and jellyfish are delicious and crisp, and are delicious and spicy.
It is a good small cold dish for clearing away heat and detoxifying in summer.
Mixed cabbage with jellyfish
By ScotFerry
Recipe Recommendations
- Chinese cabbage 100 grams
- carrots 50 grams
- salt 3 grams
- sugar 3 grams
- mature vinegar 20 grams
- sesame oil 5 grams
- chili oil 3 grams
- chicken essence 1 grams
- green onion appropriate amount
- sour and salty
- mix
- ten minutes
- simple
Steps for Mixed cabbage with jellyfish
1
Prepare all ingredients.
2
Wash and shred Chinese cabbage, add a little salt, marinate and stir for a while.
3
Shred carrots and blanch them with boiling water, and set aside with cold water.
4
Also blanch the jellyfish silk with boiling water and cool it for later use.
5
Squeeze the cabbage slightly dry, and place all ingredients into a large bowl.
6
Add 1 gram of chicken essence, 1 gram of salt, and 3 grams of sugar.
7
Add 20 grams of vinegar.
8
Add another 5 grams of sesame oil.
9
Add 3 grams of chili oil.
10
Mix all ingredients evenly and sprinkle with chopped green onion when serving.Mixed cabbage with jellyfish Make Tips
Jellyfish should be soaked in water in advance and replaced with blisters several times to remove the salt taste. Don't blanch for too long, just for about 30 seconds. It is best to choose the heart of cabbage for better taste. Marinate the cabbage with a little salt for a while to remove some lettuce flavor and sterilize it.