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How to eat Chinese cabbage well, and the common practices of cold-mixed Chinese cabbage
"Cold cabbage. When cooking this side dish, I thought of my neighbors in my hometown.

When I was in my hometown, my neighbor's aunt was Korean, and her pickles and miso soup were really great. Unfortunately, I didn't have a hobby of cooking at that time, and I didn't study it carefully. Think about it. Cold cabbage is a side dish often cooked by neighbors and aunts. The taste is very refreshing. Of course, I don't cook as well as my aunt, but it's delicious and I miss it ... "

material

Ingredients: 200 grams of Chinese cabbage.

Accessories: Chili oil, 2 tablespoons ginger 1 small pieces of salt and garlic.

The practice of cold-mixed Chinese cabbage

1.

Cleaning Chinese cabbage

2.

Boil the water quickly and take it out to cool.

3.

Just chop the garlic and ginger together. I use half a head of garlic, and the amount of ginger is half that of garlic.

4.

Put the cold cabbage, and add the garlic-flavored Jiang Mo.

5.

Add a spoonful of salt.

6.

Add a teaspoon of vegetarian food.

7.

Mix well and marinate for half an hour. Add Chili oil and mix well after half an hour.