Steps of making cabbage mixed with sting skin:
Method
Method 1
Making materials
Main ingredients : 300 grams of jellyfish skin, 250 grams of cabbage Accessories: 50 grams of coriander,
Seasoning: 30 grams of garlic (white skin), 5 grams of salt, 2 grams of MSG, 5 grams of vinegar, 5 grams of sesame oil
Features:
Jellyfish and cabbage are crisp and fragrant, sour and spicy.
Method:
1. Soak the jellyfish skin for 12 hours, blanch it in boiling water and soak it for another 2 hours, remove it from the purified water, and cut it into shreds on a cooked pile.
2. Cut the Chinese cabbage heart into thin strips crosswise, put it into the jellyfish skin, add salt, monosodium glutamate, vinegar, garlic paste, sesame oil and coriander segments and mix well.
Method 2
Making materials
Ingredients:
Chinese cabbage mixed with jellyfish skin
Salt, monosodium glutamate, sesame oil , balsamic vinegar.
Production steps
1. Clean the jellyfish skin and cut it into shreds;
2. Soak in water for 2 hours, change the water three times in the middle, and wash it off Salt and alum for pickling jellyfish skin;
3. After the soaked jellyfish skin is dried, place it in a drain, rinse it with hot water of about 80 degrees, and quickly rinse it with cold water (you can also Blanch it quickly in hot water and then rinse it with cold water) squeeze out the water and set aside;
4. Cut the Chinese cabbage into two halves, take the cabbage heart and cut it diagonally into thin strips;
5 , smash the garlic, chop into minced garlic, chop the coriander, cut the carrots into thin strips and set aside;
6. Mix all the raw materials, add sesame oil and mix well, sprinkle with salt and MSG and add balsamic vinegar and mix well That’s it.
Tips:
1. Jellyfish skin needs to be fully soaked in salt and alum before it can be eaten, otherwise it will be salty and astringent;
2. Soaked Blanch the jellyfish skin with hot water and then rinse it quickly and squeeze out the water. It will maintain a crisp texture when eaten. However, be careful not to overheat the water or blanch it for too long, otherwise the jellyfish skin will turn into water;
3. Add the heart of cabbage to the dish. It tastes sweet and crispy and has the best effect. Cabbage that has been cellared in winter tastes better;
4. Add oil first when mixing vegetables, and add salt, vinegar and MSG, this will lock the moisture of the cabbage cut to the maximum extent, both cabbage and jellyfish skin will maintain the best taste, and the jellyfish skin is not easy to lose flavor;
5. Carrots are garnished, you can Omit.