Required materials: half a cabbage (cabbage/cabbage), proper amount of aged vinegar, 2-3 millet peppers, proper amount of oil and salt, 3 cloves of garlic and about 20 pieces of pepper.

Practice steps:

1. Peel off the cabbage leaves, rinse them with clear water and drain.

2. Xiaomi spicy cut into Chili rings, garlic pat, and then chopped.

3. Add water to the pot to boil, add a little salt, blanch the cabbage, cook the cabbage until the color turns dark green, and take out the cabbage.

4. After the cabbage is fished out, immediately put it in cold water for cooling, remove the cabbage leaves and rub the water with your hands.

5. Cut the cabbage into shreds, put the shredded cabbage into a large bowl, and add minced garlic and pepper rings for later use.

6. Add oil to the pot and heat it. Add pepper and fry over low heat. Fry the pepper until it is slightly burnt. Remove the pepper.

7. Pour the Chili oil on the minced garlic and pepper rings, and stir-fry the minced garlic and pepper rings.

8. Add salt and balsamic vinegar, mix well with chopsticks and serve.

Tip: When blanching cabbage, adding a little salt to the water will make the cabbage greener. After blanching, immediately put the cabbage in cold water to cool, so that the taste of the cabbage will be greener and the color will not turn yellow. Pepper should be fried with low heat.

Nutritional value of cabbage;

1. Chinese cabbage has high water content and low calories, but the calories of most shredded cabbage salads are five times higher than those of pure Chinese cabbage. Because salads often contain oily seasonings, people who want to lose weight by controlling their diet had better use low-calorie seasonings to make salads.

2. Chinese cabbage is rich in potassium and folic acid, which has a good preventive effect on megaloblastic anemia and fetal malformation, so pregnant women and anemia patients should eat more Chinese cabbage.

3. The nutritional value of Chinese cabbage is similar to that of Chinese cabbage, and the content of vitamin C is about twice as high. In addition, Chinese cabbage is rich in folic acid, which is an advantage of Chinese cabbage vegetables. Cabbage is rich in vitamin C, vitamin E, β-carotene, etc. The total vitamin content is more than three times that of tomato.