Name: Cold Cabbage Sting
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Sting; 400g Chinese cabbage; Some Cooked Sesame; Some Red pepper; Some water; Some salt; 1/4 spoon Chicken Essence; Some Sugar; Some White vinegar; 2 tsp sesame oil; a little Mustard oil

Cold Cabbage Sting

by Shangshizhiwen

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

The hours are almost the same in each house. Every winter, the land in the northeast is covered with ice and snow, and nothing is produced. The green vegetables that I eat in a winter are basically nothing but cabbage. Probably after going to elementary school, I can see a fried garlic station with shredded pork during the New Year's Eve dinner.

In the northeast of the winter, the heating is hot, and people with hot kang are even more prosperous. People are hot inside, and they prefer to eat a refreshing cabbage file. The so-called cabbage file is to take the middle part of the cabbage, which is helpful and with leaves. It tastes crisp and refreshing, and has a bit of green cabbage. It is very appetizing when it is eaten with sweet and sour sauce. Usually, just a cabbage file is just a cold dressing. When the Chinese New Year is always a little more gorgeous, you start to pair it with sting skin or sting head.

The sting head is salty and crispy, and the taste and price are better than that of the sting skin. Especially when paired with the homophonic cabbage of Bai Cai, people can't help but want the auspicious meaning of Bai Cai. How could such a kind of cold cabbage sting head not board the New Year's Eve dinner table?

The delicious and crispy sting head meets the same fresh and refreshing cabbage, but it is not refreshing. It is squeaky in the mouth, sweet and sour and salty. It is not only appetizing and refreshing, but also suitable for wine and rice. There is also the resounding slogan of being a hundred fortune, dears, take the recipe, and bring the red envelope, I wish you all a hundred fortune, congratulations on getting rich~~"

Cold Cabbage Sting

1. Soak the sting head in cold water for 30 minutes, and wash it repeatedly to remove the fine sand.

2. Cut into silk, soak in cold water, soak until the salty taste fades.

3. Take the slightly leafy part of the cabbage in the middle of the cabbage, cut into silk, add a little salt, grab and mix evenly and let it stand for 10 minutes.

4. Rinse the soaked sting hair again with clean water and drain the water.

5. Put the sting head shreds into the container with the cabbage shreds.

6. Add appropriate amount of salt, chicken essence, sugar, and white vinegar.

7. Grab and mix evenly.

8. Add sesame oil.

9. Put in sesame oil.

10. Add mustard oil.

11. Stir well.

12. Serve and serve, and garnish with cooked sesame seeds and red pepper.

Tips:
1. The sting head is crispy and tender, so it can be eaten raw after soaking and cleaning. It is not recommended to blanch it.

2. The bought sting head has its own salty taste. You can change the water several times in the middle of soaking after cutting it into silk and soak it to your favorite salty taste.

3. When adding salt, be careful not to put too much salt, because the sting head itself already has a salty taste.

4. After the cabbage is salted, some water will ooze out, and the excess water will be drained out before mixing.