Shredded jellyfish with purple cabbage(zi gan lan ban hai zhe si )

Shredded jellyfish with purple cabbage

Introduction:

"Purple cabbage with shredded jellyfish is a common home dish in hot summer. This dish is light and refreshing, and can be used as an appetizer in summer. "

Production steps:

Step 1: prepare materials.

Step 2: shred the purple cabbage, the finer the better.

Step 3: cut the cucumber.

Step 4: Sprinkle the purple cabbage with salt and marinate for a long time.

Step 5: Sprinkle with salt and marinate for 40 minutes, the time can be longer.

Step 6: soak the jellyfish in water for 4 hours after repeated cleaning.

Step 7: Chop garlic and set aside.

Step 8: remove the excess water from the pickled purple cabbage and put it in a large bowl with shredded cucumber and jellyfish. Add salt, sugar, vinegar and chili oil. Top with minced garlic.

Step 9: Fry pepper in wok over low heat.

Step 10: pour hot pepper oil on the garlic, sprinkle a little white sesame and stir well.

Materials required:

Shredded jellyfish: 250g

Purple cabbage: 50g

Cucumber: 50g

White Sesame: right amount

Salt: right amount

Soy sauce: moderate

Vinegar: right amount

Garlic: right amount

Chili oil: right amount

Oil: right amount

Note: 1 purple cabbage taste hard and a little green soil flavor, with salt will remove the green taste and soft body, taste will be crisp a lot. Before eating, rinse the salt with clear water, subcool the boiling water and squeeze out the water. 2. It is generally unnecessary to change the knife for the finished jellyfish silk. If it is the kind of super salty jellyfish silk, it is recommended to soak it in clean water to remove the excess salt.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Zi Gan Lan Ban Hai Zhe Si