Cabbage Heart Mixed with Jellyfish Skin

Name: Cabbage Heart Mixed with Jellyfish Skin
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Jellyfish skin; 1 piece Cabbage stalk; 4 tbsp Vinegar; 1 tsp Soft white sugar; 1/2 tsp Refined salt; 1 tbsp Soy sauce; 1 tsp sesame oil

by Yi Xiao Yanran

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The cabbage heart is used in the dish, the taste is sweet and crisp, and the effect is the best. The cabbage that has been cellared in winter tastes the best. It is paired with jellyfish skin and served with sweet and sour sauce. It tastes particularly refreshing.

Ingredients

1 piece Jellyfish Skin
1 piece Cabbage Stalk
4 tbsp Vinegar
1 tsp Soft White Sugar
1/2 tsp Refined Salt
1 tbsp Soy Sauce
1 tsp Sesame Oil

Cabbage Heart Mixed with Jellyfish Skin

1. After soaking and washing the jellyfish skin, cut into silk, soak it in water that is slightly warmer than your hand, and then cool it in water

Cabbage Heart Mixed with Jellyfish Skin recipe

2. Pour vinegar, light soy sauce, sugar, salt and sesame oil into a bowl and mix well

3. Cut the cabbage heart into thin strips

4. Put the cabbage and jellyfish into a bowl

5. Pour the sweet and sour sauce

6. Just mix well

Tips:
The soaked jellyfish skin is blanched in hot water and then quickly rinsed, squeezed out the water, it will maintain a crisp taste when eating, but the water temperature should not be too high.