In a few simple steps, use the cabbage gang to make a small cold dish, crisp and delicious!

Cabbage is the best in winter!

When I was a child, I heard the elders say that the reason why the cabbage in winter is delicious is because the cabbage in this season has been weathered and "suffered", so the taste is superior to that of cabbage in other seasons.

There are many ways to make Chinese cabbage: it can be fried, stewed, filled, and cold, and everyone can take what they need, and never get tired of eating it!

But if you want a fresh and crisp taste, it has to be the cold cabbage gang. Let's share its homely practices.

The home-cooked method of the cold cabbage gang

Ingredients Required:

Cabbage, garlic, dried chilies, salt, light soy sauce, oyster sauce, sugar, white vinegar, chicken essence, sesame oil, coriander

1. Wash the cabbage, separate the cabbage from the cabbage leaves, and only use the cabbage. The remaining cabbage leaves can be used for other purposes.

2. Cut the cabbage into moderately long and short segments, then slice them longitudinally with a knife, and finally cut them into thin strips, put them in a basin with water, and soak them for a while.

3. Mix a bowl of juice:

Flatten the garlic and chop the dried chili into small rings and place in a bowl.

Add an appropriate amount of sesame oil from the pot, and then add a little peppercorns and stir-fry until fragrant. Remove the peppercorns and pour the oil on the minced garlic and dried chili rings while hot to bring out the fragrance.

Add a little salt, light soy sauce, oyster sauce, white vinegar, sugar, and chicken essence and stir well.

4. Remove the soaked cabbage shreds and control the moisture.

Place in a large bowl and add the washed, chopped coriander segments.

Pour in the prepared bowl juice

Mix well and serve.