Cabbage is no stranger to everyone, as a vegetable that can be seen on the table all the year round. Cabbage not only has the advantages of low fat and calories, but also is suitable for people who need to lose weight. At the same time, vitamin K contained in Chinese cabbage also has the function of strengthening bones and body. Although Chinese cabbage is rich in nutrition, it is not easy for people who lack cooking experience to make delicious food. Today, A Fei will share with you a method of mixing shredded cabbage. Chinese cabbage is crisp, tender and refreshing, and very delicious.

List of ingredients:

Ingredients: half a cabbage

Ingredients: red pepper, dried pepper, tremella, garlic.

Seasoning: aged vinegar, sesame oil, chicken powder, salt, sugar, steamed fish sauce, vegetable oil and white vinegar.

Step one:

First of all, we prepare half a cabbage and remove the hard roots to prevent the taste from being affected. Then cut the cabbage into uniform filaments. Of course, the thinner it can be, the easier it will be when it is stirred. Prepare half a red pepper for color matching, cut into filaments and put it together with cabbage for later use.

Prepare another dish with a handful of dried peppers and a spoonful of white sesame seeds. If you have friends who don't like spicy food, the number of dried peppers can be less.

Step two:

Then prepare a few pieces of garlic, pat them one by one, cut them into minced garlic and put them in the dish. Add 10g mature vinegar, 5g sesame oil, 2g chicken powder, 2g salt and 3g sugar. The amount of sugar here can be a little more, which will enrich the taste of the dishes while refreshing. Of course, this is also added according to personal taste. Finally, add 10g steamed fish black soybean oil and melt it with a little warm water, and our juice will be ready.

Step 3:

Boil water in the pot, add a little salt and chicken powder to taste, then add 5 grams of vegetable oil and 5 grams of white vinegar, and blanch the cabbage with water. Vegetable oil and white vinegar are added to keep the bright color and crisp taste of Chinese cabbage. After the water is boiled, pour the cabbage into the pot and quickly blanch it 10 second. Remove the cabbage immediately after it turns green, and rinse it quickly with clear water to avoid the cabbage from softening and losing its crisp taste.

Step 4:

Add 20 grams of vegetable oil to the pot, and when the oil temperature reaches 70%, take out the pot and pour the hot oil on the dried Chili, and the spicy taste of the material will be revealed. At this time, the water content of Chinese cabbage has been basically controlled to dryness. Let's pour it into a slightly larger pot, pour in the fragrant head, then pour in the prepared juice, stir the wok and mix well, and then serve.