[Shandong cuisine] - jellyfish mixed with cabbage(lu cai bai cai ban hai zhe )

[Shandong cuisine] - jellyfish mixed with cabbage

Introduction:

"It's a pure Lu flavor cold dish. Cabbage and jellyfish are delicious, crisp and sour. It's a good cool dish for clearing heat and detoxifying in summer

Production steps:

Step 1: prepare all the ingredients.

Step 2: wash and shred Chinese cabbage, marinate with a little salt for a while.

Step 3: cut the carrots, blanch them in boiling water and set them aside in cold water.

Step 4: blanch jellyfish in boiling water and cool it.

Step 5: squeeze the cabbage a little dry, and put all the ingredients into a large bowl.

Step 6: add 1 g chicken essence, 1 g salt and 3 G sugar.

Step 7: Add 20 grams of vinegar.

Step 8: add another 5 grams of sesame oil.

Step 9: add 3 grams of chili oil.

Step 10: mix all the ingredients evenly and sprinkle with scallions when serving.

Materials required:

Chinese cabbage: 100g

Carrot: 50g

Salt: 3 G

Sugar: 3 G

Vinegar: 20g

Sesame oil: 5g

Chili oil: 3 G

Chicken essence: 1g

Scallion: right amount

Note: jellyfish should be soaked in clean water in advance, and change the water bubble several times to remove the salt taste. Blanch time is not too long, about 30 seconds is good. White cabbage is the best choice for Chinese cabbage. Cabbage salted for a while, you can remove some lettuce flavor, but also sterilization.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Lu Cai Bai Cai Ban Hai Zhe