I left a little cabbage heart from the cabbage I bought at home after making the steamed buns. I make some porridge at night instead of cooking. I make a cold cabbage heart to go with the porridge. It is crisp and refreshing, easy to digest, and good for the body. There are also benefits. Below I will tell you how to make cold cabbage heart. If you like it, you can take a look. Tools/Materials
An appropriate amount of cabbage hearts, an appropriate amount of garlic, a little green onion, a dried red pepper, an appropriate amount of salt, an appropriate amount of balsamic vinegar and light soy sauce. 01
After making the steamed buns, there is only this little cabbage heart left. It looks so fresh and tender, so I will use it to make cold cabbage heart. Wash the cabbage heart first and drain it for later use.
02
Control the moisture content of the cabbage hearts and cut into thin strips as shown. If you cut it finely, it will absorb the flavor easily. If you cut it too thickly, it will absorb the flavor slowly and taste bad, so it is best to cut it into thin strips. 03
Prepare an appropriate amount of garlic cloves, wash and mince them and set aside. The amount of garlic you choose depends on your preference. If you like it, prepare more and use less. If you don’t like it, use less.
04
Dried chili peppers are mainly used to enhance the flavor here. Of course, if you like the aroma of onions, you can also prepare some chopped green onions and stir-fry them together until fragrant. 05
Put the shredded cabbage on a plate and set aside. For garnishing, I specially washed and minced some green onions and placed them on top of the shredded cabbage. It not only enhances the taste but also looks good.
06
Put the shredded cabbage and chopped green onions first, add an appropriate amount of salt, add a small spoonful of balsamic vinegar, and a small spoonful of light soy sauce, add them all and set aside. 07
Light the fire and heat the oil in the pan. After the oil is hot, put the prepared minced garlic and dried red pepper into the oil pan. After frying until fragrant, turn off the heat and pour the fried garlic chili and oil on the cabbage. On top of the silk, stir evenly.
08
As shown in the picture, our cold cabbage heart is ready. It smells full of fragrance and is very crisp and refreshing. I also added the minced green onions and sauteed red peppers. It looks delicious, delicious and ready to eat.