Ingredients: jellyfish skin, purple cabbage, cucumber, minced garlic, vinegar, soy sauce and sesame oil. Practice: 1. Soak jellyfish skin in cold water for a day or two, change the water for two or three times, then wash it, cut it into shreds, scald it with hot water of about 80 degrees, take it out immediately, and squeeze it dry for 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 to make a sauce. 4, shredded jellyfish, shredded violets, shredded cucumbers into an enlarged bowl, pour in the sauce and mix well. It's best to eat in the refrigerator in summer, which tastes better. When jellyfish silk is overheated, the water temperature should not be too high. The higher the water temperature, the more the jellyfish will shrink, the more water will be discharged, and the taste will become old and tough. 2. Because the jellyfish head is salty, you should soak it in water in advance. When it is cold in the back, adjust the amount of seasoning according to the salinity of jellyfish.

Technology: mixing

Taste: spicy

Time:

Heat: Lower heat.

Composition:

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

Cooking steps:

1. Soak jellyfish skin in cold water for one or two days, change the water for two or three times, then wash it, cut it into shreds, scald it with hot water of about 80 degrees, and immediately take it out and squeeze it dry for 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 to make a sauce.

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

Cooking skills:

When there is hot water in jellyfish silk, the water temperature should not be too high. The higher the water temperature, the more the jellyfish will shrink, the more water will be discharged, and the taste will become old and tough.

Because the jellyfish head is salty, it should be soaked in water in advance. When it is cold in the back, adjust the amount of seasoning according to the salinity of jellyfish.