Cabbage jellyfish skin

Jellyfish is a suitable dish to eat after drinking. Jellyfish tastes fresh and crispy. Many people like to eat jellyfish. The most common way to eat jellyfish is to mix it with cold dishes. Jellyfish has many benefits to the human body. Jellyfish can be cooked with cabbage. This way the nutrition combination is more balanced and the taste is better. Many friends don’t know how to make cabbage jellyfish skin. Let’s take a look.

1. How to make cabbage jellyfish skin?

Tools and Materials

Ingredients: jellyfish skin, Chinese cabbage, coriander, garlic, carrots. The seasonings include salt, MSG, sesame oil and vinegar.

Production process

1. Wash the jellyfish skin and cut it into strips;

2. Soak in clean water for 2 hours, changing the water three times in between to wash away the salt and alum used to pickle the jellyfish skin;

3. After the soaked jellyfish skin is drained, put it in a colander, rinse it with hot water at about 80 degrees, and quickly rinse it with cold water (you can also blanch it in hot water and then rinse it with cold water), squeeze out the water and set aside;

4. Cut the Chinese cabbage in half, take out the cabbage heart, and cut it into thin strips;

5. Crush the garlic, mince the coriander, and cut the carrot into thin strips for later use;

6. Mix all the ingredients, add sesame oil and mix well, sprinkle with salt and MSG, drizzle with balsamic vinegar and mix well.

2. Special Tips

1. Jellyfish skin needs to be fully soaked in salt and alum before it can be eaten, otherwise it will be salty and astringent;

2. Blanch the soaked jellyfish skin in hot water and then quickly rinse it. Squeeze out the water and it will keep a crisp taste. However, be careful not to use too high a water temperature or blanch it for too long, otherwise the jellyfish skin will turn into water.

3. Use the cabbage heart for cooking, which has a sweet and crisp taste and is the best. Cabbage stored in the cellar in winter tastes better.

4. Add oil first when mixing vegetables, and add salt, vinegar and MSG when eating. This will lock the moisture of the cut cabbage to the maximum extent. Both the cabbage and jellyfish will maintain the best taste, and the jellyfish will not easily lose its flavor.

5. Carrots are just for garnish and can be omitted.

3. Jellyfish ingredients

1. Clear the lungs and intestines. Jellyfish has the functions of clearing away heat and detoxifying, resolving phlegm and softening hard masses, lowering blood pressure and reducing swelling. It can promote qi and resolve blood stasis, eliminate phlegm and promote digestion without hurting the vital energy. It is effective for bronchitis, asthma, hypertension, gastric ulcer and other diseases. In addition, jellyfish has the functions of promoting epithelial formation, dilating blood vessels, lowering blood pressure, eliminating phlegm and gas, moistening the intestines and eliminating accumulation. At the same time, it can also clean the intestines and stomach and ensure good health. Workers who are engaged in hairdressing, textile, grain processing and other industries that come into contact with more dust can often eat jellyfish to remove dust, cleanse the intestines and stomach, and ensure good health.

2. Iodine supplement: Jellyfish contains many nutrients needed by the human body, especially iodine, which is lacking in people's diet. Iodine is a necessary element for maintaining the normal function of the human thyroid gland and is also effective in preventing and treating goiter.

3. Increase immunity: Jellyfish is rich in nutrients, including protein, fat, carbohydrates, calcium, phosphorus, iron, vitamins B1 and B2, niacin, iodine, choline, etc. It can increase the body's immunity and has a good effect in resisting diseases.