1. Put the jellyfish slices into a basin, add 70 degrees hot water, and stir quickly while adding the hot water. When the jellyfish starts to roll, quickly remove it and put it in cold water to cool it down.
2. The blanched and cooled jellyfish skin is washed 3 times with clean water, take a piece and taste it, there is no salt or astringency. Note: For more detailed hair preparation process, please refer to my recipe: How to send jellyfish skin
3. The Chinese cabbage is cut in half, and only the tenderest cabbage core is taken. It has high water content and no tendons. It is most suitable for cold dressing. The cabbage gang can be used to make dumplings and stir-fry vegetables.
4. Cut the cabbage heart into thin strips and transfer to a large pot for later use
5. Cut carrots into thin strips, cut coriander into sections, cut water-fat fungus into thin strips and add them. Carrots and fungus are purely for color matching, so you don’t need to add them.
6. Add two spoons of sesame oil to the mixed side dishes and mix well to seal off the moisture and maintain a crispy taste
7. Mashed garlic into garlic paste
8. Add white vinegar, salt, sugar and monosodium glutamate and mix well. Mix the seasonings in a bowl first. It will be easier to mix well when the sugar, salt and monosodium glutamate are fully melted
9. Mix the jellyfish skin with the side dishes, pour in the garlic paste and mix well, then serve
Tips:1. The jellyfish skin must be well distributed, which is the basis for success;
2. Eat as you like, don't leave it for a long time, the cabbage will not be crispy when the water comes out, and it will dilute the flavor of the seasoning;
3. White vinegar can keep the original color of the raw materials and look good; if white vinegar is not available, rice vinegar is also possible, but the color will be dark.
