【Tianjin】Jellyfish mixed with cabbage core

Overview

Cabbage core mixed with sting skin is a cold dish served at Tianjin’s traditional Spring Festival family banquet. When I was a child, material things were not abundant. To buy New Year's goods, you need a food book and tickets. Only Chinese cabbage is a must-have for every household, and one purchase can cost hundreds of kilograms. Caibangzi makes vegetable fillings for steamed buns, dumplings and pot stickers, stir-fry cabbage in the middle, stew meat dishes, and cabbage hearts for cold dressing. During the New Year and festivals, jellyfish is used to mix cabbage hearts. Usually, some small shrimp skins are added, and cabbage hearts are mixed with sesame oil, vinegar, and white sugar. It is also very refreshing. When I think of this dish, it reminds me of the Spring Festival in my childhood. The whole family sat together at my grandma's house. The uncles and uncles sat at the same table, drank wine and had fistfights. Grandma and the aunts and the children sat at the same table, making daily routines. The children played and slapped between the two tables. It was such a lively and warm memory of the big family. The dishes on the table were just hairtail fish, stewed meat, fried nuts, tiger beans, ham sausages, sweet and sour gluten, and even a plate of cut apples and pears sprinkled with sugar was considered a dish. What I remember most was the ancient meat cooked by my uncle. I thought it was the most delicious dish, and it was snatched up by greedy children as soon as it was served. Nowadays, these dishes are all home-cooked dishes, and several family members in the past have passed away. It once tasted delicious but can no longer taste the same as before. As I write this, I feel like my eyes are moist. How can I still be so moved by cooking delicious food? Thanks to Gourmet World for giving me the opportunity to recall the warm memories there. This dish of cabbage heart mixed with jellyfish is the most popular among drinkers. Making this dish today is really full of memories. Today I am using ready-to-eat jellyfish, which is convenient and hygienic.

Tags

• cold dishes
• home cooking
• full banquet of manchu and han dynasties
• cabbage core
• coriander
• little shopee
• ready-to-eat jellyfish
• vinegar
• white sugar
• salt
• sesame oil

Ingredients

Steps

1. 1 Main raw materials.

   

2. 2 Cut the cabbage heart into strips.

   

3. 3 Blanch the small shrimp skins with boiling water to drain them. Cut cilantro into sections.

   

4. 4 Pour the ready-to-eat jellyfish into cold boiled water to purify the water.

   

5. 5 Put the cabbage hearts, jellyfish, dried shrimps and coriander in a basin.

   

6. 6 Add vinegar, sesame oil, a little sugar, salt and sesame oil and mix well.

   

7. 7 Cabbage core mixed with jellyfish.