【 Shandong cuisine 】: mixed jellyfish with cabbage heart-You Are Foodie

By Bridget
58

【 Shandong cuisine 】: mixed jellyfish with cabbage heart

The simple way of mixing jellyfish skin with cabbage heart is a common dish in Shandong cuisine.

Main Ingredients

Carrot A moderate amount of
Cabbage heart appropriate amount
Jellyfish appropriate amount

Auxiliary Ingredients

Sesame oil appropriate amount
Chicken essence appropriate amount
Vinegar appropriate amount
salt A moderate amount of

Soak the jellyfish skin and blanch it in hot water, then rinse it quickly, squeeze out the water, and it will maintain a crisp taste. However, do not blanch it for too long because the water temperature is too high, otherwise the jellyfish skin will turn into water.Take the heart of cabbage and put it into the dish. It tastes sweet and crisp.

Step 1 . After cleaning the jellyfish skin, cut it into shreds; Soak in clear water for 2 hours, and change water for three times in the middle.

Step 2 . Cut a Chinese cabbage into two and take its heart.

Step 3 . Cut the cabbage heart into thin shreds obliquely.

Step 4 . Cut coriander and carrots into thin shreds; Blanch the soaked jellyfish skin with hot water, and then shower quickly to squeeze out the water.

Step 5 . Blanch shredded carrots in boiling water, take them out and rinse them to dry.

Step 6 . Mix all the ingredients, add sesame oil, sprinkle salt and chicken essence, sprinkle with balsamic vinegar and mix well.

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