Jellyfish head mixed with cabbage

Overview

Jellyfish head mixed with cabbage is the most classic cold dish at family banquets in Daocheng, especially during the Spring Festival family banquet. It is the most popular dish. The sweetness of Jiaozhou cabbage and the crisp and delicious jellyfish head are paired with minced garlic and sesame oil. It is an absolute perfect dish to go with wine.

Tags

• cold dishes
• home cooking
• common dishes
• old man
• winter recipes
• lunch
• banquet
• cabbage core
• garlic
• jellyfish head
• rice vinegar
• white sugar
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Prepare materials;

   

2. 2 This is jellyfish head, made from the best quality;

   

3. 3 Soak in clean water. The best jellyfish heads are not very salty;

   

4. 4 Taste the soaked jellyfish head for saltiness. If it tastes right, rinse it and drain it;

   

5. 5 Put the garlic into a garlic mortar and add a little salt;

   

6. 6 Pound into minced garlic;

   

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

   

8. 8 Pour in 1.5 tablespoons of rice vinegar;

   

9. 9 Add a small spoonful of sugar;

   

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

    

11. 11 Rinse the cabbage core under running water;

    

12. 12 Drain the water and cut into thin strips lengthwise;

    

13. 13 Put shredded cabbage into a large bowl;

    

14. 14 Place the processed jellyfish head on the cabbage and add a little carrot shreds to adjust the color;

    

15. 15 The garlic sauce and jellyfish head cabbage can be served at this time; pour the garlic paste into the cabbage when eating, mix well and start serving.