basic content

The practice of mixing cabbage is to tear the cabbage into pieces by hand, put it in a basin, clean it, and drain the water for later use. Shred ginger and chop garlic into paste.

Boil the water in the pot and blanch the cabbage for about 1 min.

Pick up the cabbage, pour it in cold water, and soak it in iced boiled water for about 2 minutes.

Drain the cabbage thoroughly, put it in a bowl and add soy sauce, aged vinegar, sugar, salt and monosodium glutamate.

Heat a wok, add half salad oil and half sesame oil, add dried Chili, shredded ginger and minced garlic into cold oil and stir-fry until fragrant.

Pour the oil and spices into the cabbage bowl while it is hot, then cover it and stew for 2 minutes. Mix well and serve.

1, cabbage is crisp and astringent to eat. Choose oblate leaves, which are tender and sweet, but not crisp enough.

2. My cooking is not too spicy. If you like spicy food, you can cut the dried Chili, so that the spicy taste is easier to come out.

Don't blanch the cabbage for too long, and you can pick it up when you see the cabbage leaves change color. Otherwise, it will lose its crispy taste, except for the elderly, which need to be boiled soft before biting.