Lemon jellyfish and cabbage core(ning meng zhe pi bai cai xin hu hen da hai zhe pi )

Lemon jellyfish and cabbage core

Introduction:

"Naughty jellyfish bring out the smell of the sea, coupled with refreshing cabbage, mix a cold dish of sweet, sour, salty, spicy and damp!"

Production steps:

Step 1: after washing the jellyfish, soak in cold boiled water and change the water (2 ~ 3 times) to remove the salt

Step 2: cut the middle part of Chinese cabbage stem, cut the leaves of Chinese cabbage, mix with salt and sugar and marinate for 10 minutes.

Step 3: pour out the water exuded from the cabbage, rinse it with cold boiled water, and then squeeze it dry for standby

Step 4: bring the water to a boil (or boil half a pot of water), place the jellyfish on the filter net, pour it with boiling water and cool it with ice water

Step 5: shred pepper and parsley, mix with all seasonings

Step 6: mix the pickled cabbage with shredded jellyfish.

Materials required:

Shredded jellyfish: 200g

Cabbage core: 5 leaves

Coriander: 1 bunch

Lemon juice: 1 tbsp

Sugar: 2 tsp

Fish sauce: a little

Minced garlic: 2

Pepper: 1

Oil: 1 tbsp

Notice: jellyfish skin is almost preserved in salt. Change water frequently before eating to reduce saltiness. The boiling water instead of Sichuan hot water can sterilize the bacteria without affecting the taste due to over heating. The cabbage core can be replaced by cabbage or baby cabbage.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Ning Meng Zhe Pi Bai Cai Xin Hu Hen Da Hai Zhe Pi