Cabbage with jellyfish skin, is the heart of cabbage cut into julienne, and jellyfish skin with auxiliary ingredients mixed into the cold dishes, taste fresh and crisp, sweet and sour, especially suitable for consumption in the hot summer. Here's how to make cabbage with jellyfish skin.

200 grams of cabbage, 200 grams of jellyfish skin, half a carrot, parsley, moderate.

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

Wash the jellyfish skin with water, control the water, cut into julienne. Put into the water to soak for two hours, remove the salt (if more salt jellyfish skin soaking time to be a little longer). Then rinse with water and control the water.

Cabbage hearts rinsed with water, dry water, cut into julienne.

Peel the carrots, wash them with water, control the water and cut them into julienne strips. Cilantro, cleaned, dry water, cut into small pieces.

Red pepper cleaned with water, dry water control, cut into julienne. Garlic peeled, cleaned with water, dry water, cut into pieces.

Put the oil in the pan and heat it up, when the oil is seven or eight percent hot, turn off the heat. After a little cool, pour into the bowl of cut red pepper shreds, fried into chili oil.

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

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

Finally, add the cilantro and mix a little.