Ingredients: jellyfish, purple cabbage, cucumber, minced garlic, vinegar, soy sauce and sesame oil. Practice: 1, jellyfish skin is soaked in cold water for one or two days, in which water is changed for two or three times, then washed, cut into shreds and scalded with hot water of about 80 degrees, and then immediately removed and squeezed to dry. 2. Wash purple cabbage and cucumber and shred them separately. 3. Cut two small garlic into minced garlic, add one tablespoon of balsamic vinegar, one tablespoon of soy sauce, and mix a little more sesame oil into sauce. 4, shredded jellyfish, shredded violet and shredded cucumber in an enlarged bowl, pour the sauce and mix well. It's best to eat it in the refrigerator in summer, which tastes better. 1. When jellyfish silk is overheated, the water temperature should not be too high. The higher the water temperature, the more severe the jellyfish will shrink, the more water will be drained and the taste will become old and tough. 2. Because the jellyfish head is salty when it is bought, it is necessary to soak the salty taste with clear water in advance. When it is cold in the back, the amount of seasoning is adjusted according to the saltiness of jellyfish.

Technology: mixing

Taste: spicy

Time: <; 5 minutes

Heat: lower heat

Ingredients:

Jellyfish head, purple cabbage, cucumber, garlic, vinegar, soy sauce and sesame oil.

Cooking steps:

1. Soak jellyfish skin in cold water for one or two days, change the water two or three times, then wash it, cut it into shreds, scald it with hot water at about 80 degrees, and immediately take it out and squeeze it out for later use.

2. Wash purple cabbage and cucumber and shred them separately.

3. Cut two small garlic into minced garlic, add one tablespoon of balsamic vinegar, one tablespoon of soy sauce, and mix a little more sesame oil into sauce.

4. Enlarge the shredded jellyfish, shredded purple cymbidium and shredded cucumber into a bowl, and pour the sauce into it and mix well. It's best to eat it in the refrigerator in summer, which tastes better.

Cooking tips:

When jellyfish silk has hot water, the water temperature should not be too high. The higher the water temperature, the more severe the jellyfish will shrink, the more water will be drained and the taste will become old and tough.

Because the jellyfish head is salty when it is bought, it should be soaked with clear water in advance. When it is cold in the back, the amount of seasoning is adjusted according to the saltiness of jellyfish.