1. cold cabbage bangzi:
Remove the leaf part of Chinese cabbage except the stem (bangzi), wash and shred it and soak it in cold boiled water for about 5 minutes to make it more crisp, then pick it up and drain it for later use. Put shredded Chinese cabbage into a large bowl, add chopped pepper, coriander leaves, fried peanuts and all seasonings and mix well.
2. Cold sweet and sour cabbage: the cabbage is cut into thin strips of about 4-5cm, and the red pepper is chopped; Put13 Chinese cabbage strips into a dish, and evenly sprinkle with about14 spoons of salt, about 2/3 spoons of sugar and13 of red pepper; Then take 1/3 Chinese cabbage strips and spread them upwards, and sprinkle with about 1/4 spoons of salt, about 2/3 spoons of sugar and 1/3 of red pepper. Spread the remaining Chinese cabbage strips and sprinkle with 1/4 tablespoons of salt, 2/3 tablespoons of sugar and red pepper; Marinate the cabbage for about 1 hour until the water comes out, add proper amount of vinegar and mix well.
3. Shredded cold and sour Chinese cabbage: clean three Chinese cabbage leaves and shred them, shred a green pepper for later use, shred a carrot with boiling water 1 min, and then rinse with cold water to dry the water for later use. Put all the shredded shreds into a bowl, add salt, monosodium glutamate, spiced powder, shredded onion and shredded red pepper, pour 1 tablespoon of hot oil on it, and then pour in a proper amount of white vinegar and mix well.
4. cold cabbage
A Chinese cabbage, remove rotten help and wash. Take half a tree, shred it, and try to choose the tip of cabbage. Add light soy sauce, vinegar, salt, chicken essence and sugar. Don't stir yet, add shredded onion. Heat the oil in a pan, stir-fry the red oil with shredded peppers, pour it into a cabbage bowl, and stir well while it is hot. Add coriander segments before stirring.