Jellyfish with Chinese Cabbage(liang ban bai cai zhe tou )

Jellyfish with Chinese Cabbage

Introduction:

"Every family has the same day when they are young. Every winter, the northeast land is covered with ice and snow, and nothing is produced. In one winter, they eat a little bit of green vegetables, and basically can't see anything except cabbage. Maybe I had to go to primary school before I could see a fried garlic table with shredded meat at New Year's Eve dinner. In the winter of Northeast China, the heating is hot, and the people with hot Kang are even more prosperous. People are hot inside, and they prefer to eat a cool cabbage file. The so-called Chinese cabbage file is to take the middle part of Chinese cabbage, which is both helpful and leafy. It tastes crisp and refreshing, and it also brings some fresh and tender vegetables. When you eat it with sweet and sour seasonings, it is very appetizing. Usually, it's just a cabbage file with cold sauce. It's always a little gorgeous during the Chinese new year, and then it's used to match with the skin or head. Jellyfish head is salty, fresh and crisp. Its taste and price are better than those of jellyfish skin. Especially with the Chinese cabbage which is homonymous with Baicai, one can't help but think of the auspicious meaning of Baicai as the head. How can such a kind head of cold cabbage sting not be on the dinner table last year? The delicious and crisp jellyfish meets the fresh cabbage with the same freshness but different fresh taste. It creaks in the mouth and tastes sour, sweet and salty. It is not only appetizing and refreshing, but also suitable for wine and rice. Then there is a loud slogan of "hundred money is the leader". Dear friends, take the menu and the red envelope. I wish you all a hundred money. Congratulations on making a fortune

Production steps:

Step 1: soak the jellyfish in cold water for 30 minutes, wash it repeatedly and remove the fine sand.

Step 2: cut into shreds and soak in cold water until the salty taste becomes light.

Step 3: take the leafy part of the middle side of the cabbage, cut into shreds, add a little salt, stir well and let stand for 10 minutes.

Step 4: rinse the soaked jellyfish with clean water again and drain it.

Step 5: put the shredded jellyfish into the container with shredded cabbage.

Step 6: add appropriate amount of salt, chicken essence, sugar and vinegar.

Step 7: mix well.

Step 8: add sesame oil.

Step 9: add sesame oil.

Step 10: add mustard oil.

Step 11: mix well.

Step 12: put it on a plate and garnish it with cooked sesame and red pepper.

Materials required:

Jellyfish: 200g

Cabbage: 400g

Cooked sesame: right amount

Red pepper: right amount

Water: moderate

Salt: right amount

Chicken essence: 1 / 4 spoon

Sugar: right amount

White vinegar: right amount

Sesame oil: 2 teaspoons

Sesame oil: 1 / 2 teaspoon

Mustard oil: a little

Note: 1. The head of the sting is crisp and tender. It can be eaten raw after being soaked thoroughly. Blanching is not recommended. 2. The jellyfish you bought has its own salty taste. You can change the water several times in the middle of the process after slicing it into silk and soak it until you like the salty taste. 3. When adding salt, you should pay attention not to put too much salt, because the jellyfish itself has a salty taste. 4. Cabbage will seep some water after salting, and the surplus water will be poured out before mixing.

Production difficulty: simple

Process: mixing

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Liang Ban Bai Cai Zhe Tou