Cold Cabbage Sting

Name: Cold Cabbage Sting
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Chinese cabbage; 200g Jellyfish head; 20g Red pepper

by Shangshizhiwen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

In the northeast of the winter, the heating is hot, and people with hot kang are even more prosperous. People are hot inside, and they prefer to eat a refreshing cabbage file. The so-called cabbage file is to take the middle part of the cabbage, which is helpful and with leaves. It tastes crisp and refreshing, and has a bit of green cabbage. It is very appetizing when it is eaten with sweet and sour sauce. Usually, just a cabbage file is just a cold dressing. When the Chinese New Year is always a little more gorgeous, you start to pair it with sting skin or sting head.

Ingredients

Cold Cabbage Sting

1. Soak the sting's head in cold water for 30 minutes, and wash it repeatedly to remove the fine sand

2. Cut into silk, soak in cold water, soak until the salty taste fades

3. Take the slightly leafy part of the cabbage in the middle of the cabbage, cut into shreds, add a little salt, mix evenly, and let stand for 10 minutes

4. Rinse the soaked sting hair again with clean water and drain off the water