Practice 1. Wash the cabbage heart, according to the thickness, slice each cabbage into several pieces, the thinner the better (easy to taste). Then change the knife and cut it into filaments.
2. After the Beijing cake is sliced, it is also cut into filaments.
3. Put shredded cabbage into a dish and pour in white vinegar and sesame oil. Add shredded Beijing cake, drizzle with osmanthus sauce, and finally sprinkle with sugar. Stir well before eating.
Ingredients: 500g of Chinese cabbage.
Accessories: carrot100g
Seasoning: 5g of green onion, 3g of vinegar, 5g of soy sauce, 3g of spiced powder, 5g of Chili sauce and 3g of salt.
Practice 1, wash Chinese cabbage and carrots, cut them into filaments, and cut onions into filaments.
2. Mix well with salt, vinegar, soy sauce, spiced noodles and Chili oil, and serve.
Materials: jellyfish silk 250g, Chinese cabbage 200g, coriander 50g, mashed garlic, salt, monosodium glutamate, sugar, vinegar and sesame oil.
Practice 1, soak jellyfish silk for 12 hours (water needs to be changed several times), scald it in boiling water, then soak it in water for 2 hours, then take it out and drain it.
2, tender white cabbage top knife cut into filaments, coriander picked and washed and cut into sections.
3. Put jellyfish silk and shredded Chinese cabbage into a dish, add salt, monosodium glutamate, sugar, vinegar, mashed garlic, sesame oil and parsley, and mix well.
Ingredients: 500 grams of Chinese cabbage and a little orange peel. Appropriate amount of lemon juice, a little refined salt, sugar 1 tsp, white vinegar 1 tsp.
Practice 1, rinse the cabbage with clear water, first cross-cut the section, then slice it obliquely twice (don't cut it off), then cut it into shreds, and Peaches the oranges for later use.
2. Put the prepared shredded Chinese cabbage and orange peel in a bowl, add lemon juice, refined salt, white sugar and white vinegar, mix well, and serve in a plate.