How to make cold cabbage shredded delicious, and the practice of cold cabbage shredded is complete

Preparation of shredded kale.

Materials. Ingredients: half cabbage, half Sichuan pepper.

Ingredients: 2 cloves of garlic, 1 tablespoon of rice vinegar, 1 tablespoon of light soy sauce, a little sugar, a little chili powder, a little cooked sesame seeds, appropriate amount.

Preparation of shredded kale.

1.Prepare the materials.

2.Wash the cabbage, remove the stems and cut into thin strips.

3.Wash the red pepper and cut into thin strips.

4.Finely chop the garlic cloves.

5.Put the chili powder, cooked sesame seeds and chopped garlic in a bowl and mix well.

6.Pour in the hot oil and make a small ingredient.

7.Put shredded cabbage and red pepper into a bowl and pour in the ingredients, and finally add light soy sauce, rice vinegar and sugar and mix well to eat.

Ingredients: Appropriate amount of green cabbage.

Excipients: appropriate amount of salt, appropriate amount of dark soy sauce, appropriate amount of vinegar, appropriate amount of sesame oil, appropriate amount of Haitian soy sauce.

Preparation of shredded kale.

Wash the cabbage and cut into shreds.

Put cold water in a pot, bring to a boil and remove.

Prepare a bowl of cold water.

Place the blanched shredded kale in cool water.

A small lid of Haitian soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of vinegar, and an appropriate amount of sesame oil. Suitable for personal taste.

Add the condiments and stir.

Stir well and you're done.

Tips: Add ingredients as appropriate according to personal taste. Cool the water for the sake of taste and to prevent the loss of nutrients!

Cold cabbage shreds, how to make them delicious? Of course, this is my personal taste, cut the dry and shredded, and then blanch, do not blanch, the time is too long, then it will not be crispy, and then add garlic ginger rabbit seasoning oil and other condiments, and then add a little chili oil, do it, and finally put some sesame paste, I think it tastes good, and the calcium supplement effect is very good.

Amaranth, also known as turnip, is a root vegetable with a golden color and a crisp texture, and is one of the seasonal vegetables. Rich in vitamin C, B vitamins and a variety of minerals, its unique taste and nutritional value make it a delicious dish on the summer table. In particular, the cold salad is refreshing and appetizing, and it is one of the must-have delicacies in summer, so let's introduce a few ways to do it.

Method: Vertical Liquid Sail 1: Classic version of cold salad blue silk.

1.Peel the amaranth and cut into thin strips. Wash with clean water, blanch for about 3 minutes, remove the cool water and set aside.

2.Add an appropriate amount of oil to the pot and heat it, add 1 tablespoon of garlic paste and an appropriate amount of salt, sugar, monosodium glutamate, vinegar, and sesame oil to make the juice.

3.Put the blanched amaranth into the pot, stir-fry evenly, let the juice fully absorb, and then serve.

4.Finally, sprinkle with chopped green onions, sesame seeds, and chili powder, and you can eat as you like.

Method 2: Refreshing version of the salad with blue silk.

1.Wash the amaranth and cut it into thin strips, blanch it in boiling water, and remove it to control the moisture.

2.Mix chili powder, peppercorn noodles, vinegar, salt, monosodium glutamate, and chicken essence into a well-mixed seasoning sauce, add chopped green onion and minced garlic, and then add an appropriate amount of olive oil.

3.Pour the sauce on the blanched amaranth silk, put it in the refrigerator for half an hour, and then serve after flavoring.

Method 3: Thai salad with blue silk.

1.Blanch the blue silk in boiling water, let it cool, mix with minced garlic, coconut milk, fish sauce, chopped green onion, chili pepper, mix well and put it in a bowl, drizzle with coconut milk and serve.

Method 4: Red buried oil and cold salad blue silk.

1.Blanch the amaranth in boiling water and put it in a bowl for later use.

2.Put the minced green onion, ginger and garlic into a bowl, add chili noodles, Sichuan pepper noodles, vinegar, salt, monosodium glutamate, sesame oil and sesame oil and mix well to make a seasoning sauce.

3.Pour the sauce into the bowl of amaranth, stir well, and finally drizzle with red oil and serve.

The above cold salad is very simple, and you can change it according to your own taste and preferences to make this dish more delicious and more suitable for yourself.

Ingredients: half a red cabbage, 1 cucumber. Excipients: appropriate amount of salt, a little sugar, appropriate amount of monosodium glutamate, 2 tablespoons of umami soy sauce, appropriate amount of sesame oil.

1. Ingredients: purple cabbage, cucumber.

2. Wash the red cabbage and cut it into thin strips.

3. Put the cut red cabbage in and add a little salt to marinate for 10 minutes.

4. Wash and shred the cucumbers.

5. Squeeze out the water from the red cabbage that has been marinated for 10 minutes, and put it in a slightly larger container with the shredded cucumber.

6. Add a little salt, sugar and monosodium glutamate.

7. Add a little umami soy sauce.

8. Add sesame oil.

9. Mix well at the end.

1. Ingredients: 1 cabbage, 1 tablespoon of vinegar with dates, a small amount of salt, and a small amount of sugar.

2. The shredded cabbage needs to be soaked in salt water.

3. Add a spoonful of vinegar after soaking and draining the water, in order to ensure the beauty can be rotten to add white vinegar, the sour taste of vinegar can increase appetite, and vinegar is microbial fermentation also has high nutritional value.

4. Add vinegar and stir well, then add a spoonful of sugar. Vinegar and sugar are the best pairing, sweet and sour, delicious, and will have a cool feeling in summer.

5. Finally, mix the sugar and vinegar sauce evenly and thoroughly, dissolve all the ginger sugar in the vinegar, and stir the cabbage evenly, so that the cabbage will fully absorb the flavor.

The correct way to make kaleslaw is as follows:Tools Ingredients: red cabbage, garlic, Sichuan pepper, red pepper, coriander leaves, cooking oil, light soy sauce, rice vinegar, salt, water, basin, pot, cutting board, knife, plate.

1. Clean the red cabbage and cut into shreds.

2. Put the cut red cabbage into a basin, put a spoonful of Chaqi salt and an appropriate amount of water, soak for half an hour, wash the soaked red cabbage with water several times, and dry the water.

3. Finely chop the garlic and put it on top of the red cabbage.

4. Put oil in a pot, fry fragrant peppercorns and red peppers, and heat the oil on top of the garlic foam.

5. Add light soy sauce and rice vinegar to the red cabbage, mix well and put it on a plate, sprinkle a few coriander leaves on top, and the cold red cabbage is ready.

Ingredients: 1 amaranth blue, appropriate amount of red and green peppers.

Seasoning: salt, vinegar, sugar, sesame oil to taste.

Method steps.

Wash and peel the amaranth.

Slice the amaranth and red and green peppers into shreds.

Put the blue silk and red and green pepper shreds into the basin, add salt, vinegar, sugar and sesame oil and mix well.

end precautions.

Peel off some of the blue to keep it crispy.