The cabbage is stinging
By VicentaLakin
The cabbage is really amazing, whether it's cold, hot or stewed, whatever it is to do, and it's all over. The sea, the products of the sea, sounds much higher than the cabbage on the ground, but the sea squirms are willing to squirt with a cabbage partner, so the cabbage gets taller. It's a classic one of Luo-Cui. The most important feature of this dish is its delicate taste and taste. The raw materials do not need to be handled in many places, nor do they use a lot of spices, and are well suited for cooking at home。
Recipe Recommendations
- cabbage 200g
- jellyfish 200g
- red pepper half a
- black sesame small amount
- salt 1/2 teaspoon
- Weijixian soy sauce 1/2 teaspoon
- vinegar 1 teaspoon
- sesame oil a little
- salty fragrance
- mix
- ten minutes
- simple
Steps for The cabbage is stinging
1
Sea stings are immersed and purified, and the water is dry。2
The cabbage takes the cabbage, cuts it to the same width as the sea, loads it in a container and sows it with salt, and kills the excess water in the cabbage。3
Paprika slices and codifies all the raw materials together with the spices, which can then be sown in black sesame。The cabbage is stinging Make Tips
1. The refrigerated section of the supermarket has pre-processed bagged shredded jellyfish, saving us a lot of time; you only need to follow the instructions on the back of the bag.
2. You must sprinkle salt on the shredded cabbage to draw out the moisture; otherwise, the finished dish will be very watery, affecting its taste and texture.
3. Garlic lovers can add an appropriate amount of minced garlic, which also tastes excellent.