Jellyfish Head Mixed with Cabbage

Name: Jellyfish Head Mixed with Cabbage
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Chinese cabbage; 200g Jellyfish; a little salt; 3 cloves garlic; 3 tablespoons Soy sauce; 1.5 tbsp Rice vinegar; 1 teaspoon sesame oil; 1 teaspoon Sugar

by Yoha Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

The jellyfish head mixed with cabbage is the most classic cold dish in the family banquet in Daocheng, especially during the Spring Festival family banquet. It is the most popular dish. The cabbage and jellyfish head are crisp and delicious, with garlic and sesame oil. .

Ingredients

300g Chinese Cabbage
200g Jellyfish
a little Salt

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3 cloves Garlic

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3 tablespoons Soy Sauce

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1.5 tbsp Rice Vinegar
1 teaspoon Sesame Oil

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1 teaspoon Sugar

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Jellyfish Head Mixed with Cabbage

1. Prepare materials

2. This is a jellyfish head, I use the best

3. Soak in clean water for about 10 minutes, the best jellyfish head is not very salty

4. Taste the saltiness of the soaked jellyfish head, rinse off if it tastes right, and drain the water

5. Put garlic in a garlic mortar and put a little salt

6. Mashed garlic

7. Put the minced garlic in a small bowl, pour three tablespoons of soy sauce

8. Pour in 1.5 tablespoons of rice vinegar

9. Put in a small spoonful of sugar

10. Add a spoonful of sesame oil; stir the garlic paste evenly and set aside

11. Rinse the cabbage core under running water;

12. Drain the water and cut into filaments longitudinally;

13. Put the cabbage into a big bowl;

14. Put the processed jellyfish head on the cabbage, add a little carrot shreds to adjust the color

15. Garlic sauce and jellyfish head cabbage can be served at this time

16. Pour the mashed garlic into the cabbage when you eat, mix well and start

Tips:
The garlic sauce must not be put in early, the cabbage will kill a lot of water if it is put early; the jellyfish head must not be soaked until there is no salty taste, and it will be tasteless if it is mixed into the vegetable.