Hand-shredded cold cabbage
Hand-shredded cabbage is one of the most famous Hunan dishes. The method and material selection are very simple. The cabbage is shredded into slices by hand to maintain its original flavor without losing it, and then stir-fried with dry red peppers and pepper. On this basis, I improved it into cold cabbage, making it more spicy, fresh, crisp and sweet. In addition to appetizing and increasing appetite, it also has the effects of whitening and freckle, preventing colds and gastric ulcers.
Recipe Recommendations
- cabbage 250 grams
- salt 2 grams
- sugar 10 grams
- white vinegar 1 tablespoon
- chicken essence 2 grams
- pepper 5 capsules
- chili of 2
- sweet and sour
- mix
- ten minutes
- simple
Steps for Hand-shredded cold cabbage
1
Wash the cabbage, break off the old leaves, and tear them into slices.
2
Add water to the pan and bring to a boil, add salt and a few drops of oil.
3
Blanch the cabbage in water.
4
Put the blanched cabbage directly into cold water.
5
Control dry water.
6
Take a bowl and add white vinegar, sugar, and salt, and stir well until sugar dissolves.
7
Pour the dried cabbage into a large container, add the chicken essence and bowl juice.
8
Add oil to another pot and heat and saute pepper and dried peppers until fragrant.
9
Pour the boiled chili oil hot onto the cabbage and stir well.Hand-shredded cold cabbage Make Tips
It is recommended to use tender yellow-green cabbage. This cabbage is crispy and sweet.