Don't throw away the leftover cabbage! Learn this method, the taste is crisp, and you won't get tired of eating it

In my family, I will use cabbage leaves to make stewed cabbage, or dumplings and other dishes, and the rest of the cabbage will be used to make a simple and appetizing small cold dish, the taste is crisp with some sour and spicy, every time I disc, my family still thinks I make too little enough to eat.

【Refreshing cabbage】

Ingredients: 1/2 cabbage, 1 handful of shredded tofu, 3 dried chilies, 1 coriander, 1 green onion, 1/2 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of balsamic vinegar, 2 tablespoons of light soy sauce

Operation steps: 1. First divide the leftover cabbage into two from the middle, and then cut it into thin strips with a top knife, the finer the cabbage, the better, so that it is easier to absorb the flavor, and the taste will be more crisp.

2. The rest of the ingredients are also processed with a knife, and the dried tofu skin is cut into thin strips for later use, the tofu skin is the same as cabbage, and the finer the cut, the better. Wash the green onions, cut them in half from the middle, and cut them into thin strips at 45°C with an oblique knife for later use. Wash the parsley and cut it into pieces of about 4 cm for later use.

3. Add 1 tablespoon of cooking oil to the pot, heat the oil to 70% hot, add the dried chili peppers, and then immediately pour it into a basin filled with shredded cabbage and tofu skin to stimulate the fragrance. Many friends are often easy to fry the chili peppers when they fry them at home, and today Lao Tan will teach you a little trick to ensure that the fried chili peppers will not be mushy at all. This trick is actually very simple, that is, before we fry it, soak the dried chili peppers in warm water in advance, so that they will not be mushy when fried, and the soaked dried chili peppers will not have a bitter taste at all.

4. Add the chopped green onion shreds and coriander, then start seasoning, add 1 tablespoon of sugar, 1 tablespoon of monosodium glutamate, 1 tablespoon of balsamic vinegar, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, stir evenly, and the salt should be transferred before the final plate, which can prevent the cabbage from becoming soft and collapsing, affecting the appearance of the finished dish.

Such a simple to make, crispy taste of the cabbage is ready, the shredded cabbage tastes sour and salty, and also has the effect of clearing heat and appetizing, which is most suitable for eating in this dry spring.