How to make refreshing shredded cabbage

The method of making refreshing shredded cabbage is relatively simple. Just cut the cabbage into shreds, then prepare ingredients such as salt, sugar, chili oil, and make the sauce. Directly pour the shredded cabbage into the sauce and stir evenly. Finally, put it in the refrigerator for half an hour before eating. You may want to try making refreshing shredded cabbage, but the vegetables are raw and some people may not be used to eating them, so you should think carefully.

Ingredients

500g Chinese cabbage

Ingredients: Salt, sugar, chili oil, vinegar, MSG, scallion

How to make refreshing shredded cabbage

Cut the cabbage heart into thin strips, and also cut the scallion whites into thin strips.

Add chili oil, sugar, vinegar, salt, MSG and mix well.

After mixing, put the shredded cabbage in the refrigerator for half an hour before eating for the best taste.

Chinese cabbage is an annual or biennial herb of the genus Brassica in the family Cruciferae. It is native to the Mediterranean coast and China. Its cultivated area and consumption rank first among all vegetables in China. Cabbage is an important vegetable that is indispensable in people's lives. It is delicious and nutritious. It is known as the "king of vegetables" and is loved by the general public. As the saying goes, “Pork is the most delicious meat, and cabbage is the most delicious vegetable.

"The root system of cabbage is shallow, with a thick taproot and well-developed lateral roots distributed horizontally. The leaves are hairy or hairless and are borne in a rosette on a shortened stem. Except for the stalk and tillering types, the axillary buds are not well developed. The inflorescence is racemose, and the flowers are light yellow to yellow. The siliques are long. The cultivated cabbages belong to Brassica rapa. Cabbage varieties are divided into loose-leaf varieties, semi-cabbing varieties, flower-heart varieties and heading varieties according to the degree of cohesion of the cabbage heads; non-cabbing cabbage is divided into ordinary cabbage, collapsed cabbage and cabbage.

There are five varieties of Chinese cabbage: cauliflower, cauliflower and tillering cabbage.

Chinese cabbage is rich in nutrients, including carotene, vitamin B1, vitamin B2, vitamin C, crude fiber, protein, fat, calcium, phosphorus, iron, etc. Traditional Chinese medicine believes that cabbage is sweet and mild in nature, and has the effects of clearing away heat and relieving restlessness, quenching thirst and promoting diuresis, and promoting bowel movement. Eating cabbage regularly can prevent vitamin C deficiency, also known as scurvy. There are many varieties of cabbage: the cabbages in the north include Shandong Jiaozhou cabbage, Beijing green and white cabbage, Tianjin green cabbage, Northeast dwarf cabbage, Shanxi Yangcheng large hairy edge cabbage, etc.; the varieties in the south include black gold white, silkworm cabbage, cockscomb white, snow green, etc., all of which are excellent varieties.