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Mixed fresh cabbage
Today, I will teach you to make a delicious mixed fresh cabbage. In the past, pickles were pickled and waited for a few days to eat, while this mixed fresh cabbage was ready to eat without waiting at all. It is different from cold cabbage. How do you make it? Let's get to know.one This kind of mixed cabbage can be eaten directly without waiting. This is a fresh mixing method, which is different from Pickles and pickles.two Don't put too much salt. This kind of fresh mixed cabbage is mainly the fresh taste of the cabbage. If you put too much salt, it will be bitter and not delicious. Pepper can be placed according to personal preference.
Step 1 . Clean the cabbage, cut it into pieces of appropriate size with a knife, and personally feel that it is the most appropriate size to hold it with chopsticks. Then sprinkle an appropriate amount of salt and rub it with your hands. The purpose is to squeeze out the water in the cabbage and let it stand for about 1 hour,
Step 2 . Squeeze out the water from the cabbage and pour it out,
Step 3 . Peel and dice garlic. Add garlic, sugar and a little salt to the cabbage. Don't put too much salt here. Too much salt will make it bitter. This is mixed with fresh cabbage, so the amount of salt is about the same as that of fried vegetables,
Step 4 . Put on disposable gloves and grasp them slowly,
Step 5 . You can put more spicy food, but less spicy food. Mix in an appropriate amount of chili powder. Here I put two kinds of chili powder, one is thin, not very spicy, but colored, and the other is slightly thicker, too spicy, so I only put a little,
Step 6 . Finally, pour an appropriate amount of cooked oil on it. The production of cooked oil is like this. Put an appropriate amount of oil into the pot. After the oil is hot, put pepper, seasoning and scallion together and explode until fragrant. After the smell comes, filter out the pepper, seasoning and scallion and throw them away. This oil is cooked oil. When you mix cold dishes, put a spoonful in it, which is very tasty.
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