1. After buying the jellyfish, wash and soak for a while, then cut into shreds, wash and soak for more than 10 hours, change the water 2-3 times during the period, and squeeze out the water after washing.
2. After cutting the pumpkin, remove the seeds and flesh, and directly use a knife or chopsticks to pull out the melon shreds. This step is more laborious, and the husband helps me each time.
3. Add two tablespoons of salt to remove the mucus, then rinse with cold water, squeeze out the water and set aside
4. Mix the processed jellyfish shreds and pumpkin shreds and mix well
5. Let’s deal with the purple cabbage again. After removing the purple cabbage leaves, cut the texture vertically into filaments, and cut them as thinly as possible.
6. Mix vinegar, light soy sauce, salt, sugar, chicken essence and sesame oil, add appropriate amount of water to make a cold sauce
7. Heat a little vegetable oil in a pot, add the shallots and sauté into scallion oil
8. Mix the sauce with the three shreds, drizzle with scallion oil, mix well, and sprinkle a little white sesame seeds on the plate.
