Shandong cuisine: jellyfish mixed with cabbage(lu cai bai cai xin ban hai zhe )

Shandong cuisine: jellyfish mixed with cabbage

Introduction:

"It's simple to mix jellyfish skin with cabbage, which is a common dish in Shandong cuisine."

Production steps:

Step 1: after cleaning the jellyfish skin, cut it into shreds; soak it in water for 2 hours, and change the water three times.

Step 2: cut one Chinese cabbage into two parts and take the cabbage heart.

Step 3: cut the cabbage heart obliquely.

Step 4: Chop coriander and cut carrot into shreds; blanch the soaked jellyfish skin in hot water for a while, then rinse it quickly and squeeze out the water.

Step 5: blanch the shredded carrots in a boiling water pan, take out the carrots, rinse and squeeze out the water.

Step 6: mix all the ingredients, add sesame oil, sprinkle with salt and chicken essence, sprinkle with vinegar and mix well.

Materials required:

Jellyfish: moderate

Cabbage heart: right amount

Carrot: right amount

Salt: right amount

Vinegar: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Note: soak good jellyfish skin with hot water blanch for a while, and then quickly cool, squeeze dry water, eat will maintain a crisp taste, but do not water temperature is too high, blanch time is too long, otherwise jellyfish skin will turn into water. Take cabbage heart into the dish, taste sweet and crisp.

Production difficulty: simple

Process: mixing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Lu Cai Bai Cai Xin Ban Hai Zhe