To make this kind of cold cabbage, only the leaves of Chinese cabbage are needed, and no stalks are needed. Stems will be fried with shredded pork for your father to eat, and a little black fungus and carrots will be healthier to eat. After listening to my mother's words, I immediately understood that I must have eaten somewhere, and I wanted to cook it for them because I thought it was delicious. Moreover, you will be asked to speak in such detail, using carrots and black fungus.

The practice of coleslaw:

1, tear off the tender leaves of Chinese cabbage bought by parents, then rinse them repeatedly with clear water, and finally soak them in salt water with a little salt to make a cold salad. Food hygiene is very important;

2. The vegetable leaves soaked in salt water were changed into strips, but I added some leaves with stalks. I like the crunchy taste.

3, put half a bowl of water in a small bowl, pay attention to using cold water to soak black fungus, add the dried fungus we want to soak, and add a little sugar. This is the trick to soak black fungus. After adding white sugar, auricularia auricula is completely soaked in cold water for 5- 10 minute.

4. After the black fungus is soaked, we change it into shredded fungus, then cut the carrot into shredded radish, blanch it in boiling water together, cook it for about 30 seconds, take it out with a filter spoon, drain the water and put it in a big bowl for later use;

After that, blanch the cut Chinese cabbage leaves in boiling water for about 10 second, immediately take them out with a filter spoon, drain them and put them in a big bowl for later use;

Let's prepare a bowl of cold juice for the cold cabbage while the cabbage and carrot are cold. Put minced garlic and Jiang Mo into a bowl, and then add a little salt and 1 tablespoon sugar;

6. Add three spoonfuls of aged vinegar, 1 spoon of soy sauce and half a spoonful of cooking wine and mix well. I like cooking wine, but if you don't like it, you can leave it alone.

7. Put a little more salad oil in the wok, add Jiang Mo, mashed garlic and dried chillies and stir-fry until fragrant. When the hot oil in the wok boils, pour it into the juice we prepared to stimulate the aroma of the juice;

8. Finally, put the prepared cold sauce into the bowl of Chinese cabbage. You can put more and less according to your own preferences, and then stir well, and a bowl of delicious cold cabbage will be ready.

To make cold cabbage, you only need the leaves of Chinese cabbage, not the stems, plus a little black fungus and carrots, which will be healthier to eat. All the flavors of this cold cabbage come from the bowl of cold juice we just prepared, so it is ok for everyone to add Chili oil on the basis of what we just prepared. Students who like thirteen incense can also add a little thirteen incense, and it is not bad to order fried white sesame seeds at last.