Crisp and refreshing sweet and sour Chinese Cabbage(qing cui shuang kou de tang cu feng wei bai cai )

Crisp and refreshing sweet and sour Chinese Cabbage

Introduction:

"Winter is the best season to eat Chinese cabbage. Chinese cabbage has the functions of clearing away heat and trouble, relieving thirst and diuresis, and promoting digestion. Chinese cabbage is suitable for everyone. It is more suitable for people with chronic constipation, cold, lung heat, cough, throat inflammation, abdominal distension and fever. Using Chinese cabbage leaves to face can reduce the growth of acne on the right side. Sweet and sour Fengwei cabbage is a refreshing and delicious antidote. Sour and sweet is very appetizing. It's also a banquet dish suitable for the festival table. "

Production steps:

Step 1: prepare the ingredients.

Step 2: take a small bowl, add salt, sugar, vinegar, stir until sugar dissolves. Make it sweet and sour.

Step 3: wash coriander and cut into large sections.

Step 4: wash the Chinese cabbage, remove the leaves and leave the middle part.

Step 5: cut the side of the cabbage with an oblique knife. Don't cut the bottom of the side of the cabbage.

Step 6: cut it lengthwise

Step 7: put the cut cabbage into cold water. Soak for 10 minutes. Make the cabbage into a phoenix tail shape.

Step 8: soak the pickled Chinese cabbage, drain the water and mix with coriander.

Step 9: Sprinkle the sweet and sour juice on the cabbage evenly.

Materials required:

Cabbage: 300g

Coriander: moderate

Sugar: right amount

Vinegar: right amount

Salt: right amount

Note: I don't like the taste of white vinegar very much. I use rice vinegar. In order to make the finished product more beautiful, I suggest using white vinegar. After adding the sweet and sour juice, stir it gently, and break off the Chinese cabbage.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Qing Cui Shuang Kou De Tang Cu Feng Wei Bai Cai