Jellyfish skin

Cabbage heart, one clove

Garlic, four cloves

Dried chili peppers, two

Soy sauce, moderate

Vinegar, moderate

Sugar, moderate

Scented oil, moderate

Jellyfish skin, one clove

Dried chili peppers, four cloves

Soy sauce, moderate

1. Soak the jellyfish skin in water for 1-2 hours, change the water and wash it 3 times, squeeze out the water, cut it into thin shreds, rinse it 1-2 times, squeeze out the water, blanch it in boiling water for 1-3 minutes, pull it out, dry it, and set it aside.

2. Wash the cabbage heart, cut into thin julienne; garlic peeled, squeezed into garlic juice; dried chili pepper cut into segments.

3. Add cold soy sauce, vinegar, sugar and sesame oil to the garlic juice and mix well, add the chili pepper segments and let stand for 3-5 minutes.

4. Take a larger container, put in the shredded stinging peels, shredded cabbage hearts, pour in the seasoning sauce and mix well.

- Tips -

*After the jellyfish skin is pickled, there will be a lot of salt in its folds, soak it for a while before washing, change the water and wash it, when washing, make sure to unfold the folds and wash them carefully. After cleaning 2-3 times, cut fine julienne, after that rinse 1-2 times, then blanch in boiling water for 1-2 minutes, fish out and squeeze out the water, so as to completely remove the bitter taste of jellyfish skin after pickling. *Try to use squeezed garlic juice, it is beautiful and tastes great. If it's too much trouble, you can also use garlic paste. *Seafood is rich in amino acids, and the fresh flavor is already obvious when cold, so there is no need to use MSG. *The first thing I did was to cut the cabbage into thin slices, and then cut it into julienne strips, and it was even better.