Required materials: cabbage 1, pepper 4-5, millet pepper 4-5, proper amount of oil and salt, onion 1, ginger 1, garlic 3 cloves, soy sauce 1 bag (500ml), 2 tbsps of sugar, pepper1.

Practice steps:

1. Peel off the leaves of Chinese cabbage, rinse them with clear water, and then tear them into small pieces with even size by hand.

2. Remove the leaves of celery, rinse and cut celery into sections. Zanthoxylum bungeanum and millet are cut into sections with oblique knives.

3. Put the Chinese cabbage, pepper and millet pepper into a pot together, stir well, sprinkle with salt, stir well, rub the Chinese cabbage, marinate for 2 hours, and marinate the Chinese cabbage into vegetable water.

4. Prepare seasoning, cut onion into strips, slice garlic, shred ginger, and use ordinary soy sauce for soy sauce. Seafood soy sauce tastes better.

5. Add oil to the pot and heat it. Add onion strips, shredded ginger, garlic slices, pepper and aniseed, stir-fry over low heat to give the flavor of seasoning.

6. Pour in soy sauce, add sugar, boil and stew for 4-5 minutes. Cook the seasoning, turn off the fire, remove the onion, ginger, garlic and pepper, and cool the cooked sauce.

7. After the cabbage has been marinated for a long time, hold it in your hand, remove the water from the cabbage and put it in a container. The container should be wiped clean without running water. It is best to use a covered container, a fresh-keeping box or a glass jar.

8. Pour the salad dressing into the cabbage. If the sauce doesn't pass the cabbage, marinate it for 2 hours and you can eat it. If you can't eat it all at once, cover the rest and put it in the refrigerator. After eating pickles, the remaining juice can be used for pickling next time.

Tip: the cabbage should be salted first to remove excess water, so that it tastes crisp and cool. Kimchi should be put in raw water, and the sauce should not be over cabbage. Keep it in the refrigerator after adding salt and take it when eating.

nutritive value

1. Cabbage has high water content (about 90%) and low calories, but the calories in most shredded cabbage salads are five times higher than those in simple cabbage. Because salads often contain oily seasonings, people who want to lose weight by controlling their diet had better make salads with low-calorie seasonings.

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.