Required materials: cabbage half, aged vinegar moderate, millet hot pepper 2-3, oil and salt moderate, 3 cloves of garlic, peppercorns about 20

Practice Steps:

1. Peel off the cabbage leaves, put in the water cast to wash clean and drain the water.

2. Millet chili pepper cut into chili circles, garlic patted, then minced.

3. Add water to the pot to boil, add a little salt, into the cabbage blanching, cabbage cooking until the color becomes dark green, the cabbage out.

4. Fish out the cabbage, immediately put in cold water to cast cool, cabbage leaves out, with the hands of clutching down the water.

5. Then cut the cabbage into julienne, put the shredded cabbage into a large bowl, add minced garlic and chili pepper rings and set aside.

6. Add oil to the pot and heat, add the peppers and fry on low heat, fry the peppers on low heat until slightly charred, and fish out the peppers do not.

7. Drizzle the hot pepper oil over the minced garlic and chili pepper rings, and fry the minced garlic and chili pepper rings.

8. Add salt and balsamic vinegar, toss well with chopsticks, and serve on a plate.

Tips: cabbage blanching, add a little salt in the water, it will make the color of cabbage more bright green, blanching, immediately after the cabbage into the cold water cast cool, this will make the cabbage taste more bright green, and the color will not turn yellow. The peppers should be fried over low heat.

Cabbage nutritional value:

1. Cabbage is high in water content and low in calories, but the calories in most shredded cabbage salads are five times higher than in simple cabbage, because salads often contain fat-rich seasonings, and people who want to lose weight by controlling their diets are better off with low-calorie seasonings for salads.

2. Cabbage is very rich in potassium, folic acid, and folic acid on megaloblastic anemia and fetal malformation has a good preventive effect, so pregnant women and anemia should eat more cabbage.

3. The nutritional value of cabbage is comparable to that of Chinese cabbage, in which the content of vitamin C is about twice as high. In addition, cabbage is rich in folic acid, which is an advantage of kale vegetables. Cabbage is rich in vitamin C, vitamin E, beta-carotene, etc. The total vitamin content is three times more than tomatoes.