Shredded cabbage can also be eaten cold, crisp and refreshing, and you still want to eat it. Here is a delicious method of cabbage. If you like it, don't forget to like it and share it. Add some coriander leaves and red peppers, and turn them gently to make the seasoning even. What you don't need to eat is the freshness and crispness of cabbage. Put a little less salt, it is slightly salty, and the cabbage heart has a little sweetness, which is a very good side dish. Production process: First, we peel off the cabbage heart by hand and wash the cabbage leaves inside. Although it looks clean, washing is better. Cut the cabbage, tofu skin, carrots and coriander into filaments and put them in a small pot.
Put all the ingredients in a large pot, add seasonings-soy sauce, vinegar, sugar, salt, sesame oil, pepper oil and homemade Chili oil, then sprinkle a handful of fried white sesame seeds and mix well. Cabbage contains more than 90% cellulose. Cellulose is called "the seventh nutrient" by modern nutritionists, which can not only moisten intestines and promote detoxification, but also stimulate gastrointestinal peristalsis, promote stool excretion and help digestion. Shred ten centimeters of scallion, if there are green peppers, and red peppers. If there are no red peppers in season, shred dried red peppers and put them in a dish mixing basin with Chinese cabbage. To cut the onion, cut the first white piece into small pieces, burn the pot red, put oil, add onion and salt, (put some dried red pepper if you want to eat spicy food) put about half a bowl of water, and when the water boils, pour in the Chinese cabbage and stir fry for two or three minutes. Add hot oil to ginger and garlic foam and coriander to stir fry, and then add soy sauce, salt, chicken powder, sugar, balsamic vinegar, red oil, sesame oil and pepper powder in turn.