Ingredients: jellyfish head, Jiaozhou Chinese cabbage core, three tablespoons of soy sauce, 0.5 tablespoon of 65438+ rice vinegar, one teaspoon of sugar, four cloves of garlic and appropriate amount of sesame oil.

Exercise:

1, this is jellyfish head, and the material is good; Soak in clear water, good jellyfish head is not very salty; Taste the salty taste of the soaked jellyfish head, rinse it if it tastes right, and drain it;

Braised jellyfish with cabbage

2. Put the garlic into the garlic mortar and add a little salt; Garlic mashed;

Braised jellyfish with cabbage

3. Put the mashed garlic into a small bowl and pour in three tablespoons of soy sauce; Pour 1.5 tbsp rice vinegar; Add a spoonful of sugar;

Braised jellyfish with cabbage

4. Add a spoonful of sesame oil and stir the garlic juice evenly for later use;

Braised jellyfish with cabbage

5. Choose yellow-heart JIAOZHOU Chinese cabbage, rinse it under running water, drain the water, and cut it into filaments longitudinally;

Braised jellyfish with cabbage

6. Put shredded cabbage into a large bowl, put the processed jellyfish head on the cabbage, and add a little shredded carrot to adjust the color;

Braised jellyfish with cabbage

7. Garlic juice and jellyfish cabbage can be served at this time; Garlic juice must not be put early, if put early, cabbage will kill a lot of water; When eating, pour the garlic paste into the cabbage and mix well to eat.

Braised jellyfish with cabbage

Wordy:

The jellyfish head itself is well handled and does not need to be blanched; Don't get salty when soaking, it will be tasteless when mixed with vegetables. Cabbage doesn't need salt to kill water first, and it doesn't taste crisp.