How to make cold beef cabbage

Some people may be a little confused when they hear about beef cabbage. What kind of vegetable is beef cabbage? How come I have never heard of it? In fact, it is the cabbage that we often eat on the dining table of every household. In some places, it is also called kohlrabi, round cabbage, etc. Although it has many names, it is all the same vegetable. Beef cabbage contains a variety of rich trace elements and vitamins. Regular consumption is very beneficial to the human body. There are many ways to cook beef cabbage. Now I will teach you how to make cold-mixed beef cabbage.

Nutritional value of cabbage:

Beef cabbage has a high water content (about 90%) and low calories, but the calories in most shredded cabbage salads are 5 times higher than that of pure cabbage. Because salads often contain oil-rich seasonings, people who want to lose weight by controlling their diet are best to use low-calorie seasonings for salads.

The nutritional value of beef cabbage is almost the same as that of Chinese cabbage, and its vitamin C content is about twice as high. In addition, cabbage is rich in folate, which is an advantage of brassica vegetables.

It can enhance human immunity and prevent colds. In terms of protecting the life indicators of cancer patients, cabbage ranks fifth among anti-cancer vegetables, which is quite prominent. Eating more can increase appetite, promote digestion and prevent constipation. Cabbage is also an ideal food for patients with diabetes and obesity.

Beef cabbage is rich in potassium and folic acid, and folic acid has a good preventive effect on megaloblastic anemia and fetal malformations.

1. Cold Beef Heart Cabbage

Ingredients:

370g of choy sum (rooted cabbage, kohlrabi) 2 tablespoons of rice vinegar

1 spoon of sugar 1 teaspoon of salt

1/2 tablespoon chili oil 1/2 tablespoon sesame oil

1 spoon of minced garlic

Steps:

1. Prepare the ingredients: small oxheart cabbage and eggs as a reference, as there are no eggs in the recipe.

2. Soak the choy sum, wash it, tear it into large pieces by hand, and drain the water

3. Bring a pot of water to a boil, add a few drops of oil, put in the choy sum, and remove when the cabbage changes color and becomes soft. Do not blanch it for too long, about half a minute. The beef cabbage used here is small and the stems are very thin, so the blanching time is relatively short. Ordinary large beef cabbage will require more time, probably about one minute.

4. Take out the beef cabbage and rinse it with cold boiled water. After the beef cabbage is cooled, take it out and squeeze out the water with your hands.

5. Add a small spoonful of salt, two spoonfuls of rice vinegar, a spoonful of sugar, a spoonful of minced garlic (a slightly larger garlic clove), half a spoonful of chili oil, and half a spoonful of sesame oil.

6. Just mix well with your hands. Cold dishes will taste better if you mix them with your hands.

7. Finished product

2. How to make pickled cabbage:

1. First prepare a cabbage and place it on the chopping board.

2. Then use a knife to cut the cabbage in half and cut it into thin strips. (When cutting, try to cut it as thin as possible so that it looks beautiful and tastes delicious.)

3. Put the cut cabbage in a container, wash it with water, and then put the washed cabbage in another container. (Don't use too much force when washing, just wash gently.)

4. Then prepare the garlic and ginger and place them on the chopping board. Use a kitchen knife to flatten the garlic and ginger, then mash them and place them in the cabbage that has just been washed.

5. Then prepare two green onions, cut them into small pieces on a cutting board, and put them in the container where the cabbage was placed.

6. Prepare chili powder, put it into a container, and then add salt.

7. Prepare an orange, peel it and squeeze it with your hands, then put the orange juice in the container.

8. Finally, mix the pickles with your hands (you can add some water)

3. Crispy Beef and Cabbage Shreds

1. Prepare a cabbage

2. Tear off the cabbage leaves along the texture and rinse them under running water (Hui Xin's intimate tip 1: During the growth process of cabbage, the leaves will naturally wrap tightly, and small insects will be wrapped together and attached to the surface of the leaves. Therefore, when washing the cabbage, you must rinse each leaf with running water to wash away the small insects on the surface of the leaves)

3. Put the washed leaves in a basin, add 1/4 teaspoon of salt, add appropriate amount of water to cover the leaves, and soak the leaves in the light salt water for 10 minutes (Hui Xin’s intimate tip 2: Because coleslaw is to be eaten raw, the washed leaves should be soaked in light salt water for a while to achieve the purpose of sterilization)

4. Take out the soaked leaves, drain the water and place them on the chopping board. Use your left hand to roll the leaves into a roll.

5. Hold the knife in your right hand and cut the vegetable rolls into thin strips of uniform thickness.

6. Put the shredded cabbage in a cold dish bowl, mash 1 clove of garlic and put it on the shredded cabbage, add 1/2 teaspoon of salt (Hui Xin’s intimate tip 3: The amount of salt depends on the amount of shredded cabbage, according to your own taste, the cold dish should be as light as possible)

7. Add appropriate amount of chili powder, put appropriate amount of cooking oil in the wok, add 5 peppercorns, heat on low heat until the peppercorns turn slightly black and emit fragrance. This is the peppercorn oil.

8. Pour the fried pepper oil on the shredded cabbage while it is still hot. Add an appropriate amount of cooked white sesame seeds to the shredded cabbage and stir evenly with chopsticks.