The cold salad of Chinese New Year's Eve rice, simple mix, crispy and refreshing, a favorite appetizer for men

Today share a jellyfish head practice, and cabbage mixed with eating, is the first choice of cold dishes for Chinese New Year's Eve rice, the method is simple, after a simple mix, eat crisp and refreshing, crisp taste, delicious, is a man's favorite appetizer, you also learn it, Chinese New Year's Eve rice to make a plate, guaranteed to be popular. Here's how to do it:

【Cabbage mixed with jellyfish head】Ingredients: 1 kg of pickled jellyfish head, 1 cabbage heart, 1 carrot, appropriate amount of salt, 1 green onion, 3-4 cloves of garlic, 2 tablespoons of seafood soy sauce, 3 tablespoons of aged vinegar, 1 tablespoon of sugar, half a tablespoon of cooking wine,

Steps:

1. Clean the jellyfish head, soak it in water for a few hours to remove part of the salty taste, peel off the leaves of the cabbage heart, wash it, drain the water and set aside.

2. Use a knife to follow the sting petals, slice the jellyfish head into pieces, put it in clean water and soak it for another 1-2 hours, during which the water is changed 1-2 times to remove the salty taste.

3. Add water to the pot, heat until the water rings, about 80 degrees, put in the sting head and blanch it for half a minute, and immediately remove the sting.

When the jellyfish head is scalded with hot water, the water temperature should not be too high, about 80 degrees, the higher the water temperature, the greater the shrinkage of the jellyfish head, the more drainage and the taste becomes old and tough, and it is not brittle to eat.

4. After the sting head is removed, put it in cold water to cool down quickly, remove the stinger, drain the water and set aside.

5. Shred the cabbage and carrots and place in a pot.

6. Shred the green onions, mince the garlic, and cut the millet into chili rings.

7. Add salt, sugar, aged vinegar, seafood soy sauce, minced garlic, sugar, and mix well with chopsticks.

8. Put in the stinging head, mix evenly with chopsticks, put it on a plate, and sprinkle with chili rings.

Tips:

1. The pickled jellyfish is salty and should be soaked in water in advance, change the blister several times to remove the salty taste, and soak it again after cutting, which can shorten the soaking time.

2. When the jellyfish head is scalded with hot water, the water temperature should not be too high, about 80 degrees, the higher the water temperature, the greater the shrinkage of the jellyfish head, the more drainage and the taste becomes old and tough, and it is not brittle to eat.

3. When mixing, mix the shredded cabbage first, and then put the sting, so that the sting will not be too salty, and there is no need to put oil when mixing, and it is refreshing and fragrant.