How to eat cold cabbage How to eat cold cabbage is simple and delicious

Calories and **Efficacy of cold cabbage: 153 kcal (per gram) Efficacy: Four-star** food, low unit calories Classification:

10 grams of white sugar 15 grams of vinegar 2 grams of monosodium glutamate 33 grams of salt 3 grams of Sichuan pepper 5 grams of chili oil Appropriate amount of each Category: Home-cooked food Clearing heat and fire conditioning Beauty conditioning **** conditioning Spleen appetizing conditioning Food Method: 1

Remove the old leaves of the cabbage, wash the pale yellow young leaves, put them in boiling water and blanch them slightly, remove them when they are just ripe and crispy, and cut them into oblique squares after cooling; 2.Heat the oil pan, add the peppercorns to fry the fragrance, remove the peppercorns and discard, and set aside the pepper oil; 3.Mix sugar, vinegar, refined salt, monosodium glutamate, pepper oil, chili oil and cabbage well, and serve on a plate.

Other related: Chinese cabbage: Chinese cabbage contains a large number of essential nutrients, such as a variety of amino acids, carotene, etc., its vitamin C content is particularly large, these nutrients have the effect of improving human immune function, and at the same time it contains vitamin U-like factors, which have a better effect than synthetic vitamin U, can promote the healing of gastric and duodenal ulcers, and fresh vegetable juice has the best effect on stomach diseases.

It also contains more trace element molybdenum, which can inhibit the synthesis of nitrite amine and has a certain anti-cancer effect. In addition, the pectin and a large amount of crude fiber in cabbage can bind and prevent the absorption of toxins in the intestines, promote bowel movements, and achieve the purpose of cancer prevention. In addition, it is rich in vitamin A, calcium and phosphorus.

These substances are to promote bone development and prevent osteoporosis, so regular food is conducive to the growth and development of children and the elderly with strong bones, and it also has great benefits for promoting blood circulation.

The shredded cabbage is naturally cut from the common Chinese cabbage, and each shredded cabbage is very thin, which shows the chef's knife skills. The condiments used to stir the cold dish are garlic foam, cooked peanut oil, sesame oil, chili oil, and a small amount of vinegar, and mixed with shredded chili peppers, green onions, kelp, and a little lean meat. When this cold dish is served, it is carefully stirred.

Wait until all the condiments and auxiliary ingredients are well combined, and you can eat. The main characteristics of cold cabbage shreds are refreshing, sweet, and smooth in the mouth. If you're drinking, it's a great accompaniment.

In particular, most of the people who come here to eat come for the mutton, which is certainly very fragrant, but it is indeed a little too greasy. With this cold cabbage shreds, it just dilutes this point, so that you can feast on it.

First of all, put an appropriate amount of cold boiled water in the refrigerator, and then soak the vermicelli to soak it softly and drain the water for later use, the chili pepper has two personal preferences (1 fried chili oil, 2 pots are put on the fire to heat the dried chili pepper and roasted and rolled it cold) for later use, shred the cabbage heart and put it in the cold boiled water just now, and then put it in the refrigerator for 10 minutes, take it out and drain the water and vermicelli, mix well with an appropriate amount of monosodium glutamate, mix well with chili pepper and minced garlic, and finally put salt and minced coriander. If you like to eat acid, you can add some vinegar!

Wash the cabbage, cut it about 8cm long, cut it into shreds, blanch the fine vermicelli with boiling water, pour it into cold water and wash it out. Put in the cabbage. Mix well.

Refrigerate for 20 minutes. Remove and add minced garlic. Salt.

Essence of chicken. White rice vinegar. Sugar.

Mix well with a little sesame oil. (For example, in order to decorate and look good, you can add a little shredded carrots).It's refreshing.

Cabbage hearts, young leaves, finely chopped. Add the seasoning according to your taste. Salt, for example. Vinegar. Sugar. It's all very refreshing. Summer is the best time to eat.

Ingredients: 250 grams of cabbage, 1 tablespoon of lard, 1 teaspoon of salt, appropriate amount of monosodium glutamate and sesame oil. Method:

1. Wash and cut the cabbage into sections. 2. Add 1500ml of water to a boil in a pot, blanch the cabbage until soft, then rinse and drain quickly with cold water. 3. Put the cabbage into the container, add salt, monosodium glutamate, lard and sesame oil and mix well.

Remove the leaves of the cabbage, cut it into inch segments, and change the silk into thin strips. Prepare a few peppercorns, shredded ginger, chopped green onions, dried chilies, vinegar and salt. After the pot is hot, put the oil, put in the pepper to fry the fragrance, take out, put the dried chili, change color, put the ginger shredded green onion in the boiling pot, put in the shredded cabbage and stir-fry, put some chicken essence, put salt, cook some vinegar before going out of the pot, and thicken it.

This dish is slightly sour and spicy, and it is a home-cooked dish with rice.

Put some green peppers, chopped green onions, salt, sesame oil, and vinegar. It's delicious!

Ingredients: half a leaf of cabbage, appropriate amount of chili pepper, appropriate amount of condiments, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of white sugar.

Cold cabbage. Ingredients: Ingredients.

Cabbage stalks: 1 green onion, 1 coriander, appropriate amount of chili, 1 tablespoon of salt, 1 tablespoon of light soy sauce, 2 tablespoons of vinegar, appropriate amount of sugar, appropriate amount of chicken essence.

Steps. 1.A Chinese cabbage, remove the rotten gang, and wash.

2.Take half a stalk, cut into thin strips, and try to choose the tip of the cabbage.

3.Add light soy sauce, vinegar, salt, chicken essence and sugar, and do not stir yet. 4.

Add the shredded green onion. Heat the oil in a frying pan, add the shredded chili peppers and stir-fry the red oil, then pour into the cabbage bowl. 5.

Stir well while hot. Add the coriander before stirring.

Ingredients: cabbage, vinegar.

Production method: 1. Wash the cabbage first, and then cut it into shreds, not too finely, to avoid the loss of nutrients in the process of knife cutting.

2. To boil the oil, you can use some oil containing unsaturated fatty acids such as olive oil or flaxseed oil, which not only tastes good, but also is very healthy.

3. Put Sichuan peppercorns in the boiling oil and fry them until fragrant, then add chili oil. At the same time, prepare a small bowl, mix the sweet and sour sauce in the bowl, generally the ratio of sugar and vinegar is 1 2 or 1, a little salt and monosodium glutamate. There is also a special thing in this vinegar, and you must use the old vinegar of Shanxi, so that the taste is right.

4. Pour the juice over the shredded cabbage, and then drizzle the oil on the previously fried ingredients.

Ingredients: a small cabbage, appropriate amount of chives.

Method: 1. Cut the cabbage into vertical strips, and mince the chives for later use.

2. Pour an appropriate amount of water into the pot, after the water boils, put the cabbage into the pot, and then put a spoonful of cooking oil. When the water is boiling again, remove the cabbage. (Put a little oil when blanching the cabbage, the color of the dish will be very bright).

3. Put the blanched cabbage in cold water for later use.

4. Start seasoning. Put 1 tablespoon of salt, half a spoon of chicken essence, 2 tablespoons of sugar, 3 tablespoons of white vinegar, and a few drops of sesame oil into the cabbage, mix well and put on a plate, and then sprinkle a little chopped chives on the plate to garnish. (If you want a more refreshing taste, you can put it in the refrigerator for more than ten minutes).

Chinese cabbage, a small one, five green and red peppers, six dried peppers, 20 Sichuan peppercorns, 30 grams of olive oil.

Method 1Wash the cabbage and cut into large pieces.

2.Put the cabbage in a basin, boil a pot of hot water and pour it directly into the basin to scald the cabbage, it doesn't take too long, stir it with chopsticks, and then pour out the water.

3.Cut the green and red peppers into small rings, and it's the kind of pepper with a sharp tip. Dried chili peppers, ginger shredded. Garlic into slices. Place these ingredients on top of the cabbage.

4.Hot oil, the oil should be 70% hot! Then splash on the ingredients, the fragrance will come out, mix it, then put two spoons of salt, put more vinegar, two spoons of sugar, a spoonful of light soy sauce, mix well, you can taste it, you can add salt if you feel that you are lacking in taste, not sour enough, you can put vinegar. Mainly to your own taste.

5.Finally, the lid should be closed, and the longer it is bored, the more flavorful it will become.

1/2 cabbage, shrimp, fungus, carrot slices.

Condiments Salt, monosodium glutamate, white vinegar, sesame oil, mustard oil, dried chilies, chili flakes, garlic, coriander.

Method <>

1. All raw materials and condiments;

2. Slice the carrots and mince the garlic;

3. Wash the cabbage and break it into small pieces by hand;

4. Blanch the cabbage, cool the water, and control the moisture;

5. Put the cabbage into a large bowl, put in all the ingredients, and mix evenly.

Ingredients. Cabbage.

Tree. Accessories. Spring onion. 1 root.

Coriander. 1 root.

Chili pepper. Amount. Salt. 1 scoop.

Light soy sauce. 1 scoop. Vinegar. 2 scoops.

Sugar. Amount.

Essence of chicken. Amount.

Steps. 1.A Chinese cabbage, remove the rotten gang, and wash.

2.Take half a stalk, cut into thin strips, and try to choose the tip of the cabbage.

3.Add light soy sauce, vinegar, salt, chicken essence and sugar, and do not stir yet.

4.Add the shredded green onion. Heat the oil in a frying pan, add the shredded chili peppers and stir-fry the red oil, then pour into the cabbage bowl.

5.Stir well while hot. Add the coriander before stirring.

To make this cold cabbage, as long as the leaves of the Chinese cabbage, don't have vegetable stalks, vegetable stalks for your dad to fry shredded meat, with a little black fungus, carrots, so that it will be healthier, listening to my mother say this, I immediately understood, must have eaten somewhere, I think it is delicious to make it for them, and will ask to say it in such detail, with carrots and black fungus;

【Preparation of cold cabbage】:

1. Tear off the fresh and tender leaves of the Chinese cabbage bought by your parents, then rinse them repeatedly in clean water, and finally soak them in salt water with a small amount of salt to make cold vegetables.

2. After soaking the cabbage leaves in salted water, change the knife to a long strip, but I still added a little bit of leaves with vegetable stalks, I like the crunchy texture;

3. Put a small half bowl of water in a small bowl, pay attention to the need to use cold water to soak the black fungus, put in the dried fungus we want to soak, and put in a little white sugar, this is a trick for soaking the black fungus, after putting in the white sugar, the black fungus can be completely soaked and expanded in cold water for 5-10 minutes;

4. After the black fungus is soaked, we change it into shredded fungus, and then cut the carrots into shredded radish, blanch them together in boiling water, boil for about 30 seconds, remove them with a strainer spoon, drain the water and put them in a large bowl for later use;

After that, blanch the chopped Chinese cabbage leaves in boiling water, put them in for about 10 seconds, immediately remove them with a strainer spoon, drain the water and put them in a large bowl for later use;

5. Take advantage of the time when the Chinese cabbage and carrots are cooled, let's prepare a bowl of cold sauce for cold cabbage, put chopped garlic and minced ginger in the bowl, you can put a little more, and then put a small amount of salt and 1 tablespoon of sugar;

7. Put a little more salad oil in the wok, add minced ginger, garlic and dried chili peppers and stir-fry until fragrant, when the hot oil in the pan boils, pour it into our prepared sauce to stimulate the aroma of the sauce;

8. Finally, put the mixed cold sauce into the bowl of Chinese cabbage, according to your preference, you can put more and less, and then stir it evenly, and a bowl of delicious cold cabbage is ready;

To make cold cabbage, as long as the leaves of the Chinese cabbage, do not have vegetable stalks, with a little black fungus, carrots, so that it will be healthier, all the flavors of this cold cabbage come from the bowl of cold sauce we just made, so you can put in chili oil on the basis of what we just concocted, and students who like thirteen spices can also put a little thirteen spices, and finally some fried white sesame seeds are also good;

First of all, the cold cabbage I make is to use cabbage heart, the cabbage heart is the most delicious, and the cabbage leaves outside can be vinegared cabbage, and it will not be wasted.

Then, wash the cabbage hearts, control the moisture, and cut into thin strips, longer filaments.

Secondly, when controlling the water, we mince the garlic and take a millet pepper and chop it for later use.

Again, put the chopped cabbage and minced garlic together, and start to put the seasoning, light soy sauce, vinegar, and salt in turn, and a little sugar. Stir well, put the millet peppers on the top of the dish and pile them together without stirring.

Delicious recipe for cold cabbage, 1Cut the cabbage into sections, cut the cabbage leaves into sections, first put the cabbage into water, add salt, blanch in cooking oil until medium-cooked, and then put the cabbage leaves and fry them and drain the water; 2.Put minced garlic, light soy sauce, vinegar and salt on top of the blanched cabbage; 3.

Heat the oil, add the chili peppers and fry until fragrant, pour on the minced garlic, and stir the cabbage well. The delicious cold cabbage is easy to make.

Select the cabbage leaves, boil water in the pot and put a little salt and a little oil to blanch for three minutes, in order to make the cabbage crisp and tender, immediately cool the water, and then make a cold sauce, add a little salt, 3 grams of sugar, a spoonful of chili oil, an appropriate amount of garlic, and chopped green onions. Light soy sauce, cold vinegar, cabbage squeeze out the water, add the cold sauce, put some crushed peanuts on the plate.

1.Peel the cabbage hearts out of the cabbage and cut them into thin strips. 2.Chop the garlic into minced garlic and place on top of the chopped cabbage. 3.Add salt, monosodium glutamate, sugar, vinegar and sesame oil and mix well.

Cut the cabbage into thin strips, then put some soy sauce vinegar, a little salt, and finally drizzle a little chili oil and you're done.

The delicious method of cold cabbage is here.

How to mix cold cabbage shreds deliciously, learn these steps, the taste is crisp, sweet and sour.

How to cook cold Chinese cabbage? Shred the Chinese cabbage, remove it from the water, add the minced green onion, ginger and garlic, millet spicy, light soy sauce, dark soy sauce, shrimp skin, sesame oil, and stir well.

Material. 150g cabbage heart, 1 red pepper, 1 4 cups garlic peanuts, 1 green onion, 1 coriander, 14 cups white vinegar, 1 4 cups sugar, 1 2 tsp salt, 2 tbsp sesame oil.

Method <>1.Cut the cabbage hearts into thin strips, soak in water and drain for later use.

2.Red pepper cubes; Finely slice the green onion; Chop the parsley into pieces and set aside.

3.Take a plate and mix the shredded cabbage hearts of method 1 and the shredded green onion of method 2.

4.Mix all the seasonings and pepper grains from Method 2 and pour them into the plate of Method 2.

5.Then sprinkle with garlic, peanuts and coriander segments of method 2 and mix well.