Wash and dry the cabbage, break off all the old bangzi outside the cabbage, add warm water and thin sesame paste, add appropriate amount of white vinegar, salt and sugar, and then add a small amount of chicken essence and sesame oil and mix well. Leave the core part inside (the broken part can be used to make vinegar-vinegar cabbage) and then tear the cabbage into small pieces by hand.
We put the torn cabbage leaves on the plate for later use, and then adjust the juice of dried cabbage. There are mainly three kinds of seasonings we prepare, sesame sauce, rice vinegar and honey, and the leaves can be vinegar-dipped. The vegetables are white and cut into strips, and the hot water is cut off first. After eating, this dish is highly praised. Later, it was passed down for a long time, and the mixed cabbage was named "Ganlong Cabbage" together with Ganlong. After cooling in cold water, let it dry for a short time, and mix well with proper amount of white vinegar, salt and sugar. Add ginger, garlic, monosodium glutamate and Chili oil.
Mix sesame paste, honey, aged vinegar and white sugar to make juice. Stir and dilute the juice first, then add it to the cabbage and mix. Because the general sesame paste is thick, it is not easy to stir it directly into the dish. Pour 2 spoons of sesame paste and 2 spoons of aged vinegar into the bowl, stir well, then add 1 spoon of honey and stir well again; Put it in an elegant dish and sprinkle with a layer of cooked white sesame seeds. A fragrant, sweet, sour, crisp and refreshing dried cabbage is ready. This is a good cold dish. You can make it yourself. It tastes sour and smells like sesame sauce.
Chinese cabbage has high medicinal value and has the characteristics of both medicine and food. Chinese cabbage is sweet and non-toxic, its roots, stems, leaves, flowers and seeds can be used as medicine, and it has the effects of nourishing stomach, tonifying deficiency, promoting fluid production, relieving thirst, detoxifying and sobering up.