Jellyfish head mixed with cabbage(hai zhe tou ban bai cai )

Jellyfish head mixed with cabbage

Introduction:

"Jellyfish head mixed with cabbage is the most classic cold dish in Daocheng family banquet, especially in the Spring Festival family banquet, it is the most popular dish. The sweet taste of Jiaozhou Chinese cabbage and jellyfish head are crisp and delicious, with mashed garlic, sesame oil and absolute wine dishes."

Production steps:

Step 1: prepare materials;

Step 2: This is the head of jellyfish, with a good;

Step 3: soak the jellyfish in clean water. The best jellyfish is not very salty;

Step 4: soak the jellyfish head and taste the saltiness. If the taste is appropriate, rinse and drain the water;

Step 5: put the garlic into the garlic mortar, put a little salt;

Step 6: mash garlic;

Step 7: put the mashed garlic into a small bowl and pour in 3 tbsp soy sauce;

Step 8: pour in 1.5 tbsp rice vinegar;

Step 9: put in a small spoon of sugar;

Step 10: add a spoonful of sesame oil; stir the mashed garlic juice evenly and set aside;

Step 11: wash the cabbage core under running water;

Step 12: drain the water and cut it into filaments longitudinally;

Step 13: put shredded cabbage into a big bowl;

Step 14: put the processed jellyfish head on the cabbage, put a little shredded carrot to adjust the color;

Step 15: mashed garlic juice, jellyfish head and cabbage can be served at this time; mashed garlic can be poured into cabbage when eating, and mixed well to start.

Materials required:

Cabbage core: 300g

Jellyfish head: 200g

Garlic: 4 cloves

Soy sauce: 3 tbsp

Rice vinegar: 1.5 tbsp

Sesame oil: appropriate amount

Sugar: one teaspoon

Note: garlic juice must not be put in early, put early cabbage will kill a lot of water; jellyfish head must not soak to no salty, mixed into the dish will not taste.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: garlic

Chinese PinYin : Hai Zhe Tou Ban Bai Cai