Jellyfish with cabbage

Every family has the same day every hour. In winter, the land in Northeast China is covered with ice and snow, and nothing is produced. In a winter, I can hardly see any green vegetables except cabbage. Maybe I have to go to primary school before I can see a fried garlic table with shredded meat at the new year's Eve dinner.In winter in Northeast China, the heating is hot, and the people with heated kang are very hot. They prefer to eat a refreshing cold cabbage file. The so-called cabbage file is to take the middle part of the cabbage, with help and leaves. It tastes crisp and refreshing, with some fresh and tender vegetables. It is very appetizing when served with sweet and sour condiments. Usually it's just a cold cabbage file. In the new year, it's always a little gorgeous, and then it starts to match with stinging skin or stinging head.The jellyfish head is salty, fresh, crisp and tender. Its taste and price are better than those of the jellyfish skin. In particular, it is paired with the Chinese cabbage which is homonymous with Baicai. It is not surprising that people do not think of the auspicious implication of Baicai as the head of the jellyfish. Such a kind-hearted cold cabbage stung the head. How could it not be on the banquet table last year?The delicious, crisp and refreshing stinging head meets with the fresh and fresh cabbage with the same freshness and freshness but a different refreshing taste. It makes a creaking sound in the mouth. It is sour, sweet, salty and fresh. It is not only appetizing and refreshing, but also suitable for wine and rice. There is also a loud slogan of "money in the first place". Dear friends, take the recipe and bring the red envelope. I wish you all money in the first place. Congratulations on becoming rich~~

Main Ingredients

• jellyfish head 200g

Auxiliary Ingredients

• water appropriate amount
• Red pepper appropriate amount
• Sesame A moderate amount of
• Chinese cabbage 400 g

1. The jellyfish head is crisp and tender. It can be soaked thoroughly and eaten raw. Blanching is not recommended.2. The stung head you bought has its own salty taste. You can change the water several times during soaking after cutting it into shreds, and soak it until you like the salty taste.3. When adding salt again, be careful not to put too much salt, because the stung head itself has a salty taste.4. After the cabbage is salted, some water will seep out. Pour out the excess water before mixing.