Cabbage, also known as cabbage, is called fennel in some northern areas, ranking fifth among anti-cancer vegetables. That is to say, among its nutritional components, the components with effective anti-cancer cells are still quite high, and it can improve human immunity, with low calorie, sterilization and anti-inflammatory effects, especially in summer. Recently, the diet menu is still light, with less oil and less salt. However, this cabbage is not only delicious, but also very rich. This method keeps the cabbage crisp and not as greasy as fried cabbage. This method is novel and simple. It doesn't change the meat, it tastes better than meat.

1. Cut garlic into pieces for use. Those who are not used to raw garlic should look down, because doing so can reduce the spicy taste of garlic and make the whole dish taste simple and delicious. There is no need to worry about the strong smell of garlic.

2. Peel off one or two layers of cabbage, clean it, cut off the hard core in the middle, and then cut the cabbage into filaments.

3. Add a proper amount of water to the boiling pot. After boiling, put the shredded cabbage into the pot and blanch it with hot water for about 20 seconds.

4. Take out the blanched cabbage and put it in a drained basket and soak it in water.

5. Heat the frying pan, pour in a little oil, stir the minced garlic with low fire, and add a proper amount of salt. When you see that the chopped garlic is yellowish and smells like garlic, it means that the garlic is almost fried, so you can turn off the fire.

6. Put the cabbage into the drained water, pour a little soy sauce, then pour the fried minced garlic and oil on the cabbage and stir while eating.

This delicious, simple and convenient garlic bolt tastes crisp and refreshing, with garlic flavor and not spicy taste.

That's all about how to make cabbage delicious. You can follow the above methods when cooking. I hope it will help you.