How to get cold cabbage, how to cold cabbage

1. Thai cold cabbage.

Ingredients: cabbage, fish sauce, lemon juice, sesame oil, rice wine vinegar, honey, chopped peanuts, condiments.

Steps: 1. Put the finely chopped cabbage into a large bowl, pour in rice wine vinegar, fish sauce, lemon juice, sesame oil, honey and peanut kernels respectively and mix well.

2. Use a bowl with a lid, or find a lid, close the lid, and shake the bowl a few times.

3. Add salt and pepper to a bowl to taste, and put it in the refrigerator to freeze.

Chinese cabbage contains a lot of vitamins, rich in vitamin C, vitamin E, carotene, etc., so it can enhance our body's immunity.

2. Home-cooked cold cabbage.

Ingredients: cabbage, garlic, oyster sauce, sesame oil, rice vinegar, Sichuan pepper, peanut oil, condiments.

Production steps: 1. Shred the cabbage, chop and mince the garlic, and then sprinkle it on the chopped cabbage.

2. Put oil in the pot, add the peppercorns and stir-fry until fragrant, then remove the peppercorns, pour the remaining oil on the garlic, and mix well.

3. Add salt, soy sauce, rice vinegar, sesame oil and oyster sauce to the cabbage and mix well.

We can eat this dish very well for ulcers, and it can also prevent the malignant transformation of stomach ulcers. Moreover, eating more cabbage can enhance appetite, promote digestion and prevent constipation.

Materials. Chinese cabbage in quarters.

Red bell pepper (shredded) one.

Two spoonfuls of sesame oil.

Salt (pickled) to taste.

Essence of chicken a little.

Sesame seeds to taste.

1 chives.

Garlic (minced into a puree) 3 cloves.

Steps. 1 cabbage, shredded and set aside.

2 Sprinkle with salt to the right amount, don't put too much, it will be salty.

3 Add the shredded red pepper together, grasp well, and marinate for a few minutes until the cabbage comes out of the water.

4 Then squeeze out the excess water from the cabbage.

5 Mix the garlic, sesame oil and chicken essence into the cabbage and mix well. You can taste it, and if the saltiness is not enough, add some salt appropriately.

6 After serving, sprinkle with chopped green onion and sesame seeds.

Cold cabbage heart.

Therapeutic effect: good for the stomach and intestines, remove chest troubles, relieve hangover, detoxify.

Nutritional value: vitamin A, carotene, protein, calcium, iron, magnesium.

Suitable for people: patients with lung fever, cough, constipation, and kidney disease are prone to eat more.

Contraindications: People with stomach cold, abdominal pain, qi deficiency, stomach cold, loose stool and cold diarrhea should not eat more.

Required Materials: The main ingredients are Chinese cabbage, shredded green onion, coriander, red pepper, salt, soy sauce, vinegar, sugar, and sesame oil.

Method. 1Wash the cabbage hearts and cut them into thin strips; Wash the parsley and cut into short pieces.

2Put the shredded cabbage and green onion into a large bowl, sprinkle with salt, mix gently, marinate for 10 minutes, and pour out the water.

3Put the pickled shredded cabbage, shredded green onion and coriander into the plate together, add the rest of the seasoning and mix well.

Efficacy and function.

The heart of Chinese cabbage is cold, and it is easy to digest after entering the mouth, which can play a role in protecting the stomach and intestines. For patients who are easy to be upset and impetuous, eating Chinese cabbage heart can play a calming role. Mixed Chinese cabbage heart is a good dish on the table, and eating this dish after drinking can help you keep a thousand cups from falling.

Chinese cabbage contains more fiber, if you are often constipated, you may wish to try the effect of this cold cabbage sum, which can promote metabolism, promote appetite, and prevent constipation.

Cold cabbage preparation

Every bite of this dish is crispy, juicy, and exceptionally refreshing.

4.Cabbage is rich in crude fiber.

Wash the cabbage first, and then cut it into shreds, not too finely, to avoid the loss of nutrients during the knife cutting process. Then bring the oil to a boil, and you can use some oils that contain unsaturated fatty acids, such as olive oil or flaxseed oil, which not only tastes good, but is also very healthy.

Then put Sichuan peppercorns in the boiling oil and fry them until fragrant, and 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.

The juice is then poured over the shredded cabbage and the oil is drizzled over the previously fried ingredients. Try to taste it, it tastes sweet and sour, and it is perfect for summer.

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.

Sweet and sour cabbage heart.

Ingredients: 300 grams of Chinese cabbage hearts.

Seasoning: sugar, salt, vinegar, sesame oil, monosodium glutamate.

Method: 1. Wash the cabbage heart, cut it into thin strips, put it on a plate, sprinkle with salt and marinate for 10-15 minutes.

2. Decant the pickled cabbage heart, add sugar, vinegar, monosodium glutamate and sesame oil and mix well.

Cut the cabbage into thin strips, put it in a container, sprinkle with an appropriate amount of salt, half a spoon of sugar, a spoonful of vinegar, mix well. 4-5 dried chili peppers, cut into 1 cm segments, put a little oil in a wok, fry the chili oil over low heat, and pour the cabbage after frying.

1. Ingredients: appropriate amount of cabbage, 1 spoon of cooking oil, 2 green onions, 3 cloves of garlic, 1 spoon of balsamic vinegar, 1 teaspoon of sugar, 1 pinch of salt, 1 spicy millet, 1 teaspoon of white sesame seeds, half a spoon of chili oil, and a spoon of steamed fish soy sauce.

2. Prepare the cabbage and side dishes.

3. Take an appropriate amount of cabbage, wash it and cut it in half from the middle with a knife for easy eating.

4. Wash the side dishes, cut the millet into spicy rings, mince the chives and garlic, and set aside for later use.

5. Next, prepare the cold sauce: put 1 tablespoon of semi-steamed fish soy sauce in a bowl to increase the salty and fresh taste, no, you can also replace it with light soy sauce.

6. Then put in 1 tablespoon of balsamic vinegar, vinegar and garlic, which have appetizing and sterilizing effects, and are essential seasonings for cold dishes.

A pinch of salt and 1 teaspoon of sugar neutralizes the salty and sour taste, which can be increased or decreased according to your taste.

8. Add half a tablespoon of chili oil to increase appetite; If you can eat spicy, you can put more of it, and it tastes better.

A small spoon of white sesame seeds and half of the minced green onion and garlic enrich the taste.

10. Heat the oil, after the oil is hot, spicy millet and the remaining half of the minced garlic, stir over low heat until fragrant.

11. Pour it into a bowl while it is hot, stimulate the flavor of the soy sauce, and stir well; In addition, cooked garlic and raw garlic are mixed together, and the taste is the most fragrant.

12. No need to wash the pot, add an appropriate amount of water directly, put in the cabbage after boiling, and blanch the cabbage with a little residual oil on the side of the pot, which is bright and refreshing.

13. Blanch the cabbage until it is broken and soft, remove it, drain the water, and put it on a plate; The blanching time should not be too long, about 40 seconds or about 1 minute.

The preparation of cold cabbage is as follows:

Main ingredients: cabbage, millet spicy, cooking oil, chives, garlic, balsamic vinegar, sugar, salt, white sesame seeds, chili oil, steamed fish soy sauce.

Main tools: knives, bowls, spoons, pots, chopsticks, plates, colanders.

1. Take the appropriate amount of cabbage, wash your fingers and cut it in half with a knife to make it easy to eat.

2. Cut the millet into spicy rings, mince the chives and garlic, and set aside for later use.

3. Put 1 tablespoon of semi-steamed fish soy sauce, 1 tablespoon of balsamic vinegar, 1 pinch of salt, 1 teaspoon of sugar, half a tablespoon of chili oil, etc. in a bowl, and stir well with chopsticks.

4. Then add 1 teaspoon of white sesame seeds and half of the minced green onion and garlic to enrich the taste.

5. Heat the oil, after the oil is hot, turn the millet spicy and the remaining half of the minced garlic on low heat and stir until fragrant.

6. Pour into a bowl while hot, stimulate the flavor of the soy sauce, and stir well.

7. Add an appropriate amount of water directly to the pot, put in the cabbage after boiling, and blanch the cabbage with a little residual oil on the side of the pot, which is bright and refreshing.

8. Blanch the cabbage until it is broken and soft, remove it with a colander, drain the water, and put it on a plate. Note: Blanch for about 40 seconds and about 1 minute.

9. Then pour the prepared cold sauce on top of the cabbage, and finally sprinkle with chopped green onions to decorate the fragrance, and a home-style version of the cold cabbage is ready.

In the process of making cold cabbage, first wash the cabbage, cut it into shreds, then prepare the fungus and shred it, cut the carrots into shreds, and then season it with salt, MSG, and seafood soy sauce, and you can eat it.