Lemon jellyfish with cabbage core ☆ big sea jellyfish 3
Mischievous jellyfish bring out the smell of the sea. With refreshing cabbage, mix is a cold dish with sweet, sour, salty, spicy and damp!☆ jellyfish skin is almost preserved in salt. Change water frequently before eating to reduce saltiness.☆ replace Sichuan scalding with pouring boiling water to sterilize without affecting the taste due to excessive heating.☆ cabbage core can be replaced by cabbage or baby cabbage.
Step 1 . Rinse the jellyfish shreds with water, soak them in cold boiled water and change water (2-3 times) to remove salt
Step 2 . Cut the middle of the cabbage stalk into shreds, cut the cabbage leaves into shreds, add salt & sugar, mix well and marinate for 10 minutes tips ☆ sugar or salt can dehydrate the vegetables to increase the crispness, and sugar can reduce the amount of salt.
Step 3 . Pour out the water exuded from the cabbage, wash it with cold boiled water and squeeze it dry for standby
Step 4 . Bring the water to a boil (or half a pot of water), place the jellyfish wire on the strainer, pour it with boiling water, and soak it in ice water for cooling
Step 5 . Shred pepper, chopped coriander and mix all seasonings evenly
Step 6 . Mix the pickled cabbage with shredded jellyfish.
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