Chinese cabbage mixed with jellyfish(bai cai ban zhe pi )

Chinese cabbage mixed with jellyfish

Introduction:

"When it comes to jellyfish skin, there are few people who don't know about it. It's one of the side dishes you must order when you drink in Qingdao. Jellyfish is also of great benefit to human body: clearing away heat and toxin, reducing swelling and blood pressure, softening and firming phlegm, and inhibiting cancer. It is used for hypertension, women's strain, leucorrhea, infantile wind heat, tracheitis, asthma, gastric ulcer, etc

Production steps:

Step 1: cut the jellyfish skin into thin filaments and rinse with water to remove the salt.

Step 2: select the cabbage heart inside the cabbage and cut it into thin wires.

Step 3: mash garlic and add it to cabbage.

Step 4: add salt, rice vinegar, sugar, sesame oil and monosodium glutamate into the shredded cabbage, mashed garlic, pickled jellyfish skin and coriander section, mix well and put them on the plate.

Materials required:

Jellyfish: 200g

Cabbage head: 200g

Garlic powder: 30g

Coriander section: 30g

Rice vinegar: right amount

Salt: right amount

Sugar: right amount

Sesame oil: appropriate amount

MSG: right amount

Note: to do this dish jellyfish skin selection is very important, we must choose which kind of hand pinch up is not very soft jellyfish skin. Cut a good silk jellyfish skin to use water to wash several times, until the jellyfish skin in the salt can be washed clean.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Bai Cai Ban Zhe Pi