The practice of cold salad with shredded cabbage, and the practice of mixing cabbage with jellyfish

Ingredient breakdown. Ingredients.

200 grams of sting.

Accessories. 200 grams of cabbage heads.

30 grams of minced garlic.

30 grams of parsley segments.

Ingredient. Rice vinegar to taste.

Salt to taste. Sugar to taste.

Appropriate amount of sesame oil. Appropriate amount of monosodium glutamate.

Salty and umami taste. Mixing process.

Ten minutes takes time.

Easy difficulty. Steps to make cabbage mixed with stinging skin.

Please click Enter a description.

Cut the skin of the jellyfish into thin strips and rinse with water to remove the salt.

Please click Enter a description.

The cabbage is made of the cabbage heart inside the cabbage and cut into thin strips.

Please click Enter a description.

Mash the garlic and add it to the cabbage.

Please click Enter a description.

Add shredded cabbage, garlic, soaked jellyfish skin, and coriander to salt, rice vinegar, sugar, sesame oil, and monosodium glutamate, and mix well to serve.

Tips. The choice of jellyfish skin for this dish is very important, and you must choose the kind of jellyfish skin that is not extra soft when pinched by hand. After shredding, rinse the jellyfish skin with water several times until the salt in the jellyfish skin is rinsed off.

Shred the cabbage. Raw pickled jellyfish skin needs to be soaked in advance and then blanched.

Please click Enter a description.

Slice large pieces of reshredding.

Please click Enter a description.

Minced garlic and parsley finely chopped.

Please click Enter a description.

Heat a spoonful of peppercorn oil, do not use peppercorns.

Please click Enter a description.

Add vinegar, pour hot pepper oil on it, mix well, chili oil at will.

Please click Enter a description.

Ingredients. Change the ingredients.

Cabbage core. 1 small piece.

Coriander. 1 root.

Ready-to-eat stings. 1 bag.

Minced garlic. 1 petal.

Apple cider vinegar. 2 tablespoons.

Sesame oil. 1 scoop.

Vinegar. 2 tablespoons.

Sichuan pepper oil. 1 scoop.

Method: Read step by step.

Shred the cabbage. Ready-to-eat stinging skin is convenient and trouble-free, disassemble and pour out the marinade juice and wash with water to remove the salty taste on the surface.

Raw pickled jellyfish skin needs to be soaked in advance and then blanched.

Slice large pieces of reshredding.

Minced garlic and parsley finely chopped.

Heat a spoonful of peppercorn oil, do not use peppercorns.

Add vinegar, pour hot pepper oil on it, mix well, chili oil at will.

Cabbage mixed with jellyfish skin, is a cold dish made by cutting the cabbage heart into shreds and mixing it with jellyfish skin with accessories, the taste is fresh and fragrant, crisp, sweet and sour, especially suitable for eating in the hot summer. Here's how to mix cabbage with jellyfish skin.

200 grams of Chinese cabbage heart, 200 grams of jellyfish skin, half a carrot, appropriate amount of coriander.

Garlic, red pepper, sugar, vinegar, monosodium glutamate, sesame oil, oil.

01 Rinse the jellyfish skin with water, control the moisture, and cut into shreds. Soak in clean water for two hours to remove the salt (if the jellyfish skin is salted, it will take a little longer). Then rinse with water and control the moisture.

02 Wash the Chinese cabbage hearts with water, control the moisture, and cut into shreds.

03 Peel the carrots, wash them with water, control the moisture and cut them into shreds. Clean the coriander, control the moisture, and cut into small pieces.

04 Wash the red peppers with water, control the moisture, and cut into shreds. Peel the garlic, wash it with water, control the moisture, and mince it.

05 Put oil in the pot and heat it, when the oil is 7 or 80% hot, turn off the heat. After a little cooling, pour into a bowl of shredded red peppers and fry into chili oil.

06 Put the shredded jellyfish skin, chopped Chinese cabbage, shredded carrots, and minced garlic in a bowl together. Add a spoonful of sugar, a spoonful of vinegar, a little monosodium glutamate (no salt), mix well.

07 Add the fried chili oil and sesame oil and mix well.

08 Finally, add the coriander and stir it slightly.

Steps to make the cabbage with the skin:

Method. Method 1.

Crafting materials. Ingredients: 300 grams of jellyfish skin, 250 grams of cabbage Accessories: 50 grams of coriander, seasoning: 30 grams of garlic (white skin), 5 grams of salt, 2 grams of monosodium glutamate, 5 grams of vinegar, 5 grams of sesame oil.

Features: Jellyfish and cabbage are crisp and fragrant, sour and spicy.

Method:1Soak the jellyfish skin for 12 hours, blanch it in the water and soak it for another 2 hours, remove the clean water, and cut it into shreds on the cooked pier.

2.Cut the Chinese cabbage heart horizontally and cut it into thin strips, put it in the jellyfish skin, add salt, monosodium glutamate, vinegar, garlic puree, sesame oil and coriander and mix well.

Practice 2. Crafting materials.

Ingredients: cabbage mixed with jellyfish skin.

Salt, monosodium glutamate, sesame oil, balsamic vinegar.

Steps: 1. After the jellyfish skin is cleaned, cut into shreds;

2. Soak in water for 2 hours, change the water three times in the middle, and wash off the salt and alum from the pickled jellyfish skin;

3. After the soaked jellyfish skin is drained, put it in a drain net, rinse it with hot water of about 80 degrees, and quickly squeeze out the water with cold water (you can also quickly blanch it in hot water and then cool it) for later use;

4. Divide the cabbage into two, take the cabbage heart, and cut it into thin strips obliquely;

5. Crush the garlic, chop into minced garlic, chop the coriander, and cut the carrot into thin strips for later use;

6. Mix all the raw materials, add sesame oil and mix well, sprinkle with salt and monosodium glutamate and balsamic vinegar and mix well.

2. Blanch the soaked jellyfish skin with hot water and then quickly shower it, squeeze out the water, and it will maintain a crisp taste when eating, but do not blanch the water temperature too high and blanch it for too long, otherwise the jellyfish skin will be completely turned into water;

3. Take the cabbage heart into the dish, the taste is sweet and crisp, the effect is the best, and the cabbage in the cellar in winter tastes better;

4. Put oil first when mixing vegetables, and put salt, vinegar and monosodium glutamate when eating, which will lock the moisture of the cabbage cut to the greatest extent, whether it is cabbage and jellyfish skin, it will maintain the best taste, and the jellyfish skin is not easy to taste;

5. Carrots are garnishes and can be omitted.

1. Ingredients: jellyfish skin, cabbage, garlic, salt, balsamic vinegar, sesame oil, monosodium glutamate and coriander.

2. Clean the jellyfish skin and cut it into shreds.

3. Soak in water for 2 hours, change the water three times in the middle, and wash off the salt and alum from the pickled jellyfish skin.

4. After the soaked jellyfish skin is drained, put it in the drain net, rinse it with hot water of about 80 degrees, and quickly cool it (you can also blanch it quickly in hot water and then cool it), squeeze out the water and set aside.

5. Cut the Chinese cabbage into two, take the cabbage heart, and cut it into thin strips obliquely.

6. Crush the garlic, chop into minced garlic, chop the coriander, and cut the carrot into thin strips for later use.

7. Mix all the raw materials, add sesame oil and mix well, sprinkle with salt and monosodium glutamate, pour balsamic vinegar and mix well.

The preparation of cold cabbage shreds is as follows:

Ingredients: Chinese cabbage, dried tofu, cucumber, carrot, kelp, vermicelli, coriander, cooking wine oil, salt, monosodium glutamate, sugar, aged vinegar, sesame oil, garlic, dried chili.

Method: 1. First clean the cabbage, cut it into shreds with a knife, (you can also only use the cabbage heart in the cabbage) dried tofu, kelp, carrots and cucumbers all shredded, and put them in a pot for later use.

2. We put the vermicelli in hot water and cook it, take it out, rinse it in cold water, control the moisture, and put it in a basin.

3. Then we start seasoning, add an appropriate amount of salt, monosodium glutamate, sugar, then pour in two spoons of aged vinegar, a little sesame oil, then put in some minced garlic and coriander, and pour in an appropriate amount of chili oil.

4. Then we heat the oil in the pot, put in the dried chili peppers, pour the hot oil into the basin after heating, and bring gloves to grasp and mix evenly.

5. Finally, put it on a plate, and the sour and spicy cold cabbage shreds are ready!

Cold cabbage is a dish that we often eat at home, cabbage is rich in a variety of vitamins to eat cold, nutrients are scattered and lost less, eat cold cabbage, crispy and delicious to eat crunchy.

Chinese cabbage is a very healthy vegetable because it contains protein, fat, rich in vitamins C and E, minerals such as calcium and phosphorus, and a lot of crude fiber. It is often said that cabbage is not as good as cabbage, which shows the nutritional value and efficacy of cabbage.

Step 1: Wash the Chinese cabbage and soak it in cold water for a while, which can make the Chinese cabbage more crispy.

Step 2: Cut the Chinese cabbage into thin strips, the finer the better, and set aside.

Step 3: Remove the seeds from the green and red peppers, cut them into thin strips, mince the garlic and cut the coriander into sections.

Step 4: Put the chicken essence in a bowl, add a little warm water and stir until it melts.

Step 5: Put the shredded cabbage in a pot and add the green and red peppers and minced garlic.

Step 6: Add refined salt, sugar, rice vinegar, sesame oil, chicken essence water, add coriander and mix evenly before serving.

Brother Qi said - the cold cabbage that everyone loves to eat is mainly sour and refreshing, and it must be eaten and mixed to be delicious. Cabbage should be soaked in water first to eat water, and it will taste refreshing. The essence of the chicken is boiled with water in advance, and the Chinese cabbage mixed in this way tastes delicious.

Ingredients: Jellyfish skin 250g.

Excipients: 200 grams of cabbage 50 grams of coriander.

Seasoning: 5 grams of garlic, 3 grams of salt, 3 grams of monosodium glutamate, 4 grams of sugar, 4 grams of vinegar, 3 grams of sesame oil.

How to mix cabbage heart with jellyfish shreds:

1.Shred the jellyfish, take the cabbage sum, mash the garlic into a puree, then soak the shredded jellyfish for 12 hours (need to change the water many times), put it in a pot of boiling water and blanch it, then soak it in water for 2 hours, remove and drain the water.