The best way to eat cabbage is to tear it by hand without cutting it with a knife, and the original nutrition is not lost......

What I share with you today is shredded cabbage, a very home-cooked dish, with simple materials, easy to cook, do not use a knife to cut, tear it into slices of appropriate size by hand, in order to keep its original nutrition not lost, and then stir-fry with dried red pepper and pepper.                                                                  

This dish is bright in color, crisp and sweet, which can be appetizing and increase appetite, and it is delicious and not afraid of fat. Rich in vitamin C, it also has the effect of whitening and freckle removal and preventing colds.

Shredded cabbage

1 cabbage, 1-2 dried red peppers, ginger, garlic, salt, light soy sauce, balsamic vinegar, peppercorns, a little sugar.

Here's how:

Soak the cabbage in lightly salted water or baking soda for 3-5 minutes, rinse and drain. Don't cut it with a knife, tear the cabbage into small pieces by hand, and remove the hard stalk in the middle.

Put water in a pot and bring to a boil, pour in the torn cabbage, blanch for about a minute, and quickly remove it into cold water.

Dried red pepper cut diagonally into sections, if you like spicy, you can put more, if you don't like spicy, put a seasoning, cut ginger into shreds, and cut garlic into slices.

Remove the cabbage from the water control and set aside.

Put oil and peppercorns in the pot and slowly fry them over low heat to bring out the fragrance, you can keep it, you can also take it out, put in the pepper, ginger, garlic and fry the fragrance.

Note: If you like spicy, put red pepper first to release the fragrance, and if you don't like spicy, put chili pepper last to adjust the color, but the spicy taste is looming, and it seems to be very delicious.

Pour in the cabbage and stir-fry over high heat a few times.

Add salt and sugar, light soy sauce and balsamic vinegar. Stir-fry evenly and turn off the heat.

Remove from pan and serve.