Use the following ingredients and seasonings.

Ingredients: onion, Schizonepeta, red pepper, garlic.

Seasoning: salt, sugar, monosodium glutamate, white vinegar, sesame oil and scallion oil.

Prepare half an onion, cut it into thin slices, put it in a pot, add appropriate amount of water, and grab it evenly with your hands. This step is to reduce the spicy taste of onions and prevent eye irritation.

Prepare half a piece of red pepper, peel it, cut it into long strips, and mix it with onions to color it.

Wash a handful of Schizonepeta tenuifolia, remove the leaves on it and put it in a pot for later use. This is also used for color matching. Friends in the south may not be able to buy this green vegetable, but they may not need it.

Then pour the onion and red pepper into the colander, control the moisture and pour into the basin.

Prepare some garlic, pat it flat, cut it into minced garlic, put it in the pot with onion, and then add the leaves of Schizonepeta tenuifolia.

Add 2g of salt, sugar 1g, 0.5g of monosodium glutamate, 5g of white vinegar, 3g of sesame oil and 3g of scallion oil, stir them with chopsticks, put them into a pot and stir them evenly, so that the ingredients and seasonings can be fully blended together.

After mixing all the ingredients evenly, put them in a plate and serve.

Ok, this crispy cold onion is ready. Does it look particularly simple? You can cook a cold salad in three minutes. Try it when you have time.