The cold dish I want to introduce today can be said to be an internet celebrity on the dinner table. It seems to be a favorite of many people. It must also be an essential dish on the dinner table during the New Year or festivals. During the Chinese New Year, I also saw many celebrities showing off their New Year’s Eve dinner.

There is this dish.

It can be seen from this that this dish can be said to be extremely popular.

The name of this cold vegetable dish is: "jellyfish skin mixed with cabbage heart".

Today, the editor is going to try this internet celebrity cold dish together!

It requires very little food, and the operation process is very simple. You only need to remove the jellyfish skin and cabbage heart, add carrots, laba garlic, and two coriander stalks. It is a simple mix. The taste is very chewy, sweet, sour, and fragrant - I

It has all the flavors you want, and basically many people like this one the most.

Today the editor will come to learn and train!

Dishes: Jellyfish skin mixed with cabbage heart Preparation: one cabbage heart; one jellyfish skin; one carrot; 4 pieces of Laba garlic; appropriate amount of vinegar; 15 grams of sugar; two coriander sticks.

2. Cut the jellyfish skin into thin strips. Tips: Choose crisper jellyfish skin for better taste.

3. Because the jellyfish skin is very salty, it needs to be soaked a few hours in advance. Soak the jellyfish skin in warm water for 2-3 hours. In the middle, the water in the fish tank needs to be changed two to three times.

After soaking, set aside.

4. Cut the carrots into thin strips, cut the coriander into segments, add Laba garlic and set aside.

5. Remove the old leaves from the outside of the Chinese cabbage, cut the inside into thin strips, and pickle with a small amount of salt to enhance the flavor of the cabbage. Wait until it becomes slightly loose and drain.

6. Put the previously cut carrots, Laba garlic, and coriander into the cooked Chinese cabbage, add appropriate amount of white sugar and white vinegar and mix well.

7. After mixing, add the soaked jellyfish skin and mix together until uniform. Taste the taste and add a little salt if it is not salty enough.

If it is winter, you can also use the vinegar used to pickle Laba garlic, which may have a stronger flavor.

8. Set the mixed salad aside for about 15 minutes to enhance the flavor of the salad.

9. Finally, it’s the last step – put the dishes on the plate and start eating!

Choosing fresh tableware can still enhance the color of the food. Cold dishes are chewy and fresh, making them very high-quality spring and summer dishes.

Cooking tips: Since jellyfish skin is produced in the deep sea, it is very salty when you buy it. You must soak it for a few hours in advance until the taste is suitable before using it.

If you don’t have Laba garlic, you can also pound the garlic and put it in.

The crispy jellyfish skin is a unique flavor of the ocean, very unique and delicious.