Main ingredient: the right amount of cabbage, the right amount of carrots

Methods/steps

Prepare all ingredients.

Wash and shred the cabbage, add a little salt and marinate for a moment.

Cut carrots into julienne strips and blanch in boiling water.

Shredded jellyfish is also blanched in boiling water and cooled.

Squeeze the cabbage slightly dry, and put all ingredients into a large bowl.

Add 1g chicken broth, 1g salt, and 3g sugar.

Add 20 grams of aged vinegar.

Add 5g sesame oil.

Add 3 grams of chili oil.

Mix all ingredients well and serve with chopped green onion.

Note

Jellyfish should be soaked in water in advance, and change the water several times to remove the salt flavor. The blanching time is not too long 30 seconds or so that is good cabbage is best to choose the heart of the cabbage, better taste. Cabbage slightly salt pickle for a few moments, you can remove some of the lettuce flavor can also be sterilized.

4 jellyfish efficacy

Taste salty, sexual flat, into the liver, kidney meridian with heat, phlegm, eliminating stagnation, laxative effect; used for yin deficiency lung dryness, hypertension, phlegm, cough, asthma, scrofula phlegm nucleus, food accumulation and bloating, stool dryness and other diseases.

1. Jellyfish contains a variety of nutrients that the human body needs, especially iodine, which is lacking in people's diets, is an important nutritious food;

2. Containing substances similar to acetylcholine, which can dilate blood vessels and reduce blood pressure;

3. Containing mannan polysaccharide gel has a certain effect on the prevention and treatment of atherosclerosis;

4. Soften and disperse knots, line silt accumulation, clearing heat and phlegm, bronchitis, asthma, gastric ulcer, rheumatoid arthritis and other diseases, and has the role of tumor prevention; engaged in hairdressing, textile, food processing and other dust exposure to the staff often eat jellyfish, you can go to the dust accumulation, clear the stomach and intestines, to protect the body's health.

5 how to pick jellyfish

Quality jellyfish skin: should be white or light yellow, glossy, natural round, piece of large flat, no red, miscellaneous, black spots, meat thick uniform and toughness of the best; no fishy smell; toughness; taste crunchy and palatable. Inferior quality jellyfish skin: skin darkening, odor, hand pinch toughness is poor, easy to break.

High-quality jellyfish head: should be white, yellowish brown or reddish amber color and other natural color, glossy, only complete shape, no jellyfish, meat thick toughness, and crunchy taste. Inferior jellyfish head: was purple-black, hand pinch toughness is poor, hand pick up easy to break, there is an odor and pus-like liquid.

In recent years, some producers have used fucoidan and other raw materials to produce artificial jellyfish skin, artificial jellyfish skin (silk) and natural jellyfish skin, although similar in appearance, but no natural jellyfish skin nutrients.