Hand shredded cold cabbage(shou si liang ban bao cai )

Hand shredded cold cabbage

Introduction:

"Hand shredded cabbage is one of the most famous Hunan dishes. The method and ingredients are very simple. It is made by tearing the cabbage into slices by hand to keep its original flavor, and then stir frying with dry red pepper and Chinese prickly ash. On the basis of this, I improved it into cold cabbage, which makes it more spicy, fresh, crisp and sweet. Besides appetizing and increasing appetite, it can also whiten and remove spots, prevent colds and gastric ulcers

Production steps:

Step 1: wash cabbage, break off old leaves and tear them into slices.

Step 2: bring to a boil with water, add salt and a few drops of oil.

Step 3: blanch the cabbage.

Step 4: blanch the cabbage and put it into cold water.

Step 5: control the water content.

Step 6: take a bowl and add white vinegar, sugar and salt. Stir until sugar dissolves.

Step 7: put the dried cabbage into a large container, add chicken essence and bowl juice.

Step 8: heat the oil in another pan and saute the pepper and dried pepper.

Step 9: pour the hot chili oil into the cabbage and stir well.

Materials required:

Cabbage: 250g

Salt: 2G

Sugar: 10 g

White vinegar: 1 tablespoon

Chicken essence: 2G

Zanthoxylum bungeanum: 5

Chili: 2

Note: it is recommended to choose fresh and tender yellow green cabbage, which is crispy and sweet.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Shou Si Liang Ban Bao Cai