This issue of the guide: a different way to do hollow cabbage, more than fried smooth, crisp, hot to eat it cool flavor

Hollow cabbage is called water spinach, also known as the green leaf, green leaf, vine vine vegetable, through the vegetable. It is a very favorite vegetable, the chlorophyll in the hollow cabbage has a "green elf" said, can clean teeth caries in addition to bad breath, healthy skin, known as the beauty of good products. Cabbage is rich in crude fiber content, with the promotion of intestinal peristalsis, laxative detoxification effect. Eat it often in summer, you can prevent summer heat, cool blood detoxification benefits. Many times we all will use the hollow cabbage to fry and eat, today a different way to do hollow cabbage, eat the hollow cabbage cold, more than fried smooth, crisp, hot days to eat it cool flavor, heat relief. The practice is also very simple, just a few simple steps can be done, the following share the practice:

Cold Mixed Cabbage Material: 500 grams of cabbages, oil and salt, 1 tablespoon of sesame oil, 1 tablespoon of chili oil, 2 cloves of garlic, 1 teaspoon of sugar,

Practice:

Preparation of the cabbages, choose and wash, cut off the root of the older part of the

Boiler pot of water to boil Add a pinch of salt, pour in a few drops of oil, first into the cabbage blanching, first into the stem part of the cabbage blanching

Discoloration, and then the leaves of the part of the blanching, discoloration, and then immediately removed, placed in cold water to cool. Drain the water and set aside. When blanching the cabbages, put the stalks into the blanching water first, and then put the leaves into the blanching water, so that the leaves won't be overcooked and spoiled, which will affect the texture, and after blanching, put them in cold water to cool down to keep the crispy and tender texture of the cabbages.

Cut the cabbages into inch sections, put them in a pot, add garlic, chili oil, sesame oil, salt, sugar

Use chopsticks to toss evenly, and serve on a plate.

Tips: cabbage is very easy to cook, blanching time is not too long, cabbage blanching, first into the stem part of the blanching, and then into the leaf part of the blanching, so that the part of the leaf will not be too ripe and rotten, affecting the texture, blanching, put in cold water to cool can keep the crisp taste of cabbage.