Everyone is familiar with cabbage, it is one of the most common vegetables in daily life.

Those born in the 1980s probably have a different memory of this vegetable, especially in the winter when they were children, this dish appeared in various forms in our three meals a day.

To be honest, if I didn’t make my own food and self-media, I would rarely eat this vegetable.

Because I was really "injured" when I was a child. I wonder if you who are reading my article have the same experience as me.

But sometimes when I go to buy ready-made cold dishes on the street, I see cabbage more or less paired with it. Maybe it’s because I haven’t eaten it for a long time, or maybe I want to experience the past.

There are many ways to cook cabbage, including vinegar, stir-frying, and stewing. Everyone has their own way of cooking cabbage.

Based on the current solar terms, I think making cabbage with soy sauce is a good choice.

First of all, stir-fried cabbage is a cold dish, which is very suitable for eating in summer.

Another one is the cooking method. Use cold and salad method to avoid the damage of high temperature hot oil to the nutrition of vegetables and retain the nutrients in vegetables to the maximum extent.

You don’t have to worry about growing fat if you eat it regularly. People who want to lose weight should prefer this cooking method.

In terms of final operation, I can't think of any difficulty.

If you don’t know how to cook this dish, I think you can buy it ready-made and don’t embarrass yourself.

? Ingredients: 400 grams of cabbage, 3 grams of dried chili peppers, auxiliary materials: 2 grams of millet pepper, 2 grams of garlic, 2 grams of ginger, 2 grams of Sichuan pepper, 1 gram of light soy sauce, 3 grams of mature vinegar, 1 gram of chicken powder, 1 gram of white sugar, 1 gram of preparation steps 1. Wash the cabbage first

Clean, then wrap it up layer by layer and tear into small pieces.

Try not to have hard leaf stems, which will affect the taste.

2. Cut the dried chilies into small pieces, smash the garlic and ginger into mince, and cut the millet pepper into small chili rings and set aside.

3. Prepare a small pot, add an appropriate amount of water, put a little salad oil in it, bring to a boil over high heat, add the torn cabbage, blanch the water for 20 seconds, remove and let cool.

4. After the preliminary preparation work is over, start preparing the sauce.

Pour a small amount of salad oil over medium heat, first add Sichuan peppercorns and saute until fragrant, then add dried chili segments, millet peppers, minced ginger and minced garlic and saute until fragrant.

Then add light soy sauce, mature vinegar, chicken powder, sugar, and salt to taste, and finally pour in the blanched cabbage and mix well.

Wu Ruo whispers ① After cutting the millet pepper, remember to wash your hands.

Avoid "trouble".

② It is not easy to blanch cabbage for too long. If the time is too long, it will lose its original crispiness.

③ Finally, when mixing the sauce, do not fry the dried chili segments into paste, which will affect the appearance and taste.