Cold sweet and sour cabbage's practice: raw materials: Chinese cabbage, white vinegar, sugar, salt, pepper, broth.

Specific steps:

1. Tear the Chinese cabbage into pieces at will. After the broth is boiled, blanch the Chinese cabbage for a while (shorter if you like crispness), and then remove the cold water.

2, take a pot, add half a bowl of water, add sugar to boil, add salt and pepper to taste, and then pour white vinegar when out of the pot, so that the fragrance and sour taste of vinegar can be well played.

3. If it is too clear, you can thicken it with water and starch, and then pour it on the cabbage. You can also use tomato sauce, orange juice, etc. It's like pouring juice according to your hobby.