Purple kale has a sweet flavor, crisp texture and special aroma. Jellyfish skin is crunchy and tough, with a savory taste. With the use of kale and jellyfish skin with auxiliary ingredients, put sugar and vinegar, mixed together into a cold dish, salty and sweet moderate, crisp and refreshing, beautiful taste and fragrance, digestion and appetizer. Here's how to mix jellyfish skin with purple kale.

150 grams of purple kale, jellyfish skin 200 grams, parsley moderate.

Garlic, red dry pepper, sugar, vinegar, monosodium glutamate, sesame oil , oil.

Jellyfish skin cleaned with water, cut into shreds. Put into the water to soak, remove the salty flavor (soak for more than two hours), and then cleaned with water, dry water.

Purple kale cleaned with water, dry water, cut into julienne.

Cilantro packed clean, dry water control, cut into pieces.

Red bell peppers cleaned with water, dry water control, cut into julienne. Garlic peeled, cleaned with water, dry water, cut into pieces.

pot into the oil heating, oil seven, eighty hot, turn off the fire, a little cooler, pour into the cut red pepper shredded bowl, fried into chili oil.

Put the dried jellyfish skin, chopped kale and garlic into a bowl, add a spoonful of sugar, a spoonful of vinegar and monosodium glutamate (no salt), and mix well.

Add the fried chili oil and sesame oil, and mix well.

Finally, add the cilantro and mix well.