Hot and sour cabbage is the most common home cooking on the table, which is rich in nutrients, crisp texture, unique taste, is an appetizing dish.

There are hundreds of ways to eat cabbage, but it is also the most flavorful spicy cabbage. The white tender cabbage, properly wrapped in a drop of salty, spicy, sour, plus some of its own sweetness, the taste match is simple and clear. Hold up a bite, close your eyes, as if you can hear the watery rustle between your lips and tongue, like stepping in the yard of the first snow, step by step. The chili pepper and chili pepper seeds, like the red plums and plum stamens on the stone path, the taste in the mouth, even more vivid.

Remove the old leaves from the outside of the cabbage, break off one piece and eat it, clean it and cut it into slices diagonally. Onion ginger cut, red pepper cut diagonally into small sections (fresh red pepper is to look good, no can not put), and then prepare a few peppercorns, starch water moderate.

When the frying pan is hot, put in the dried red pepper and peppercorns, and then put in the onion and ginger to burst incense. Then put in the cabbage stir fry, and then put salt, soy sauce and vinegar stir fry taste, and then add half a spoonful of sugar to taste, and finally into the starch water, cook over high heat until the soup is thick, a hot and sour appetizing hot and sour cabbage is ready.

Spicy and sour cabbage is a simple home cooking, chili pepper choking pot, cabbage stir-fry, salt and vinegar out of the pot in one go, no more than two minutes, and taste with a simple and clear, very appetizing, rice.

2, cold cabbage heart

Cabbage gangs crisp and refreshing, cabbage leaves soft and sweet, cabbage heart taste the most tender, just a simple cold mix, is a fire and refreshing appetizers. When you pick up a sliver of cabbage, the sound of the cabbage's crisp clicking is accompanied by the crispness of the cabbage, which is tough, crisp and sweet, with rich layers of texture.

Pick off the fresh cabbage heart piece by piece, wash with water and then fish out and drain the water, and then use a knife to slice into thin julienne, try to cut finer, easy to taste. Dry red pepper and garlic wash, chili pepper cut into pepper rings, garlic cut into garlic into a bowl. Add the sesame seeds to the hot pan and sauté a few times to cook, then set aside. The next key step is to prepare the dressing, take a small bowl, according to their own taste, put the appropriate amount of minced garlic, chili pepper rings, balsamic vinegar, soy sauce, chicken broth, monosodium glutamate, sugar, salt with chopsticks and mix well. Put the shredded cabbage into a slightly larger mixing bowl, pour in the seasoning sauce, drizzle with sesame oil, and finally sprinkle with cooked white sesame seeds and mix well. A plate of simple and easy to learn cold mixed cabbage heart is completed, so mixed cabbage, each mouthful is very crispy, juicy, unusual refreshing.