【inner Mongolia】cabbage Gang with Cold Salad

Name: 【inner Mongolia】cabbage Gang with Cold Salad
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: piece Cabbage head; 3 pcs Dried red chili; 1 stage Green onions; 1/2 tablespoon Rice vinegar; 1/2 a tablespoon less salt; 4 tbsp Vegetable oil

by Baoma's little chef.

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Chinese cabbage is the home-cooked dish of the common people. It is called "the king of dishes". Eating Chinese cabbage can prevent cancer, moisturize the intestines and detoxify, so eat more! We usually like to eat the section with cabbage leaves. The noodle soup and stew are very good. The remaining cabbage head on the top is not very tasty. Today, Bao Ma will serve this cabbage gang delicacy. The taste is crispy and raw, and it is very appetizing. It is very good to go with wine and relieve greasy. However, it is Bao Da who made this dish today. It is rare for me to take pictures in a leisurely manner. At first, I yelled that the cabbage shreds were too thick. But people said slowly: This dish is best for those with poor knives, and it’s not that feeling if it’s cut finely."

Ingredients

piece Cabbage Head
3 pcs Dried Red Chili
1 stage Green Onions
1/2 tablespoon Rice Vinegar
1/2 a tablespoon less Salt
4 tbsp Vegetable Oil

【inner Mongolia】cabbage Gang with Cold Salad

1. Prepare the ingredients

【inner Mongolia】cabbage Gang with Cold Salad recipe

2. Shred the cabbage, don’t need to be very thin

3. Wash the shredded cabbage and soak in cold water for 20 minutes, so that the cabbage will be crispy

4. Shred green onions

5. After soaking the shredded cabbage, control the water, put the shredded green onion, crushed red pepper (the pepper seeds are only reserved for use), and put on the rice vinegar

6. Sprinkle with salt (add according to personal taste)

7. Add vegetable oil to the pot, heat it on a low heat, add chili seeds, and burn until the chili peppers turn black and the oil smokes

8. Pour it on the shredded green onions and dried chilies immediately to arouse the aroma, and mix well when you eat. (When you don’t like the oil of chili seeds, just filter it)

9. Finished picture

10. Finished picture

Tips:
1 Soak the shredded cabbage in water until the cabbage becomes firm and firm, so that the taste is crisp enough
2 Adding chili seeds when burning oil is very fragrant
3 The oil must be heated enough and poured directly on the green onion and chili to get the fragrance