Illustration of cold beef and cabbage 1 1. Preparation materials, veal and cabbage, with eggs as reference, there are no eggs in the recipe.

The illustrated practice of cold beef and cabbage 22. Soak beef and cabbage and wash them. Tear large pieces by hand and drain.

Instructions for cold beef and cabbage 33. Boil the pot with boiling water, drop a few drops of oil, add beef and cabbage, and take it out after softening. Don't burn it for too long, about half a minute.

The cabbage used here is small in size and thin in stem, so the blanching time is short. Ordinary Chinese cabbage needs a suitable time, which is estimated to be about one minute.

Illustration of the practice of coleslaw 44. Take the cabbage out of the boiling water that is too cold. Take out the cabbage when it is cool and squeeze it dry by hand.

Instructions for cold beef and cabbage 55. Add a spoonful of salt.

The illustration shows the practice of cold beef and cabbage 66. Add two spoonfuls of rice vinegar, one spoonful of sugar, one spoonful of garlic (slightly larger garlic cloves), half a spoonful of Chili oil and half a spoonful of sesame oil.

Instructions for cold beef and cabbage 77. Grasp it evenly with your hands, and the cold beef and cabbage are better to eat with your hands.

Illustration of cold beef and cabbage 88. end product