1.
Small beef cabbage, use eggs as a reference, there is no egg in the recipe.
Soak the beef cabbage, wash and tear a large piece by hand, drain the water and boil the pot with water, add a few drops of oil, add the beef cabbage to blanch water, about half a minute, the beef cabbage can be removed when it changes color and becomes soft, do not blanch The water is too long.
Take out the beef cabbage and cool it with boiling water, squeeze the water dry by hand and set aside.
Note: The beef cabbage I used is relatively small and the stems are thin. If you use large beef cabbage, please thin the stems with a blade
2.
Add a teaspoon of salt, two teaspoons of rice vinegar, one teaspoon of sugar, one teaspoon of garlic, half a teaspoon of chili oil, and half a teaspoon of sesame oil.
Grab the cold dishes with your hands and mix well.
