If you have no appetite in hot weather, try this dish, you can learn it in 1 minute, sour, spicy and fragrant, crisp and appetizing

Cold salad baby cabbage is sour and spicy appetizing, the taste is crisp and refreshing, and many friends say that baby cabbage is a "natural fat killer", eating too much is not afraid of fat, rich in vitamins, can help digestion, promote gastrointestinal peristalsis, scrape oil and reduce fat, very suitable for summer;

There are 2 skills, the first is that the baby cabbage should be pickled to squeeze out the excess water, if there is no pickling, the cold salad will be followed up with a lot of water, which will affect the taste, and after the pickling to kill the water, it can remove the raw taste, and the taste is more crisp, the most important thing is that the baby cabbage is easier to absorb the taste of the seasoning, and it can be added more flavored, and it tastes better;

The second tip is to cut the baby cabbage as thin as possible, the finely cut baby cabbage is easier to taste after the cold mix, cut too coarse not only waste time when pickling, but also not easy to taste after stirring, affect the taste, master the above 2 skills, you can make baby cabbage as delicious as the restaurant at home, you can try it if you like it!

【Ingredients】1 baby cabbage, minced garlic, millet spicy, chopped green onion, salt, light soy sauce, oyster sauce, sugar, cooking oil;

【Preparation of cold baby cabbage】

1. Prepare the required raw materials first, one baby cabbage, minced garlic, spicy millet, and chopped green onions;

2. Cut off the roots of the prepared baby cabbage, peel off the leaves, clean them, and cut them into thin strips;

3. Put the cut filaments in a large plate, add 1 tablespoon of salt, stir well, and set aside to marinate for an hour to kill the water in the baby cabbage, which can not only remove the raw taste, but also make the baby cabbage taste more crisp;

4. When marinating, prepare the seasoning, the seasoning is the soul of the cold dish, prepare a large bowl, add minced garlic, millet spicy and chopped green onion to the bowl, pour hot oil on it, and stimulate the fragrance of the ingredients;

5. After pouring hot oil, stir evenly, start seasoning, add 2 spoons of light soy sauce, 3 spoons of aged vinegar, a small spoon of salt, a small spoon of sugar to enhance freshness, oyster sauce, stir well, there is chili oil here You can add a little chili oil, the delicious sauce is adjusted, this sauce is a universal sauce, suitable for most of the cold dishes in summer, such as: cold fungus, cold cucumber, cold kelp and so on;

6. After an hour, most of the water in the baby cabbage has been killed, add an appropriate amount of cool white boil, stir it, wash off the salt on the surface of the baby cabbage, squeeze out the water, and put it in a large pot for later use;

7. Add the seasoned sauce to the baby cabbage that has been squeezed dry, mix it with your hands for a while, grasp and mix evenly, and the cold baby cabbage is ready;

8. Sour, hot and crispy, whether it is accompanied by rice or wine in summer, it is a good choice;

Summary of the practice of cold baby cabbage:

1. The amount of millet spicy in the seasoning is adjusted according to the degree to which you like to eat spicy, and if you can't eat spicy, put a little less;

2. When adjusting the sauce, pour hot oil before seasoning, it is not recommended to add seasoning first and then pour hot oil;

3. It is not recommended to blanch the baby cabbage in cold salad, because the baby cabbage will become soft after blanching, and there is no crisp taste when eaten;