Cold phoenix cabbage
Overview
Chinese cabbage is on the market in large quantities this season. As the saying goes, cabbage and radish keep you safe. Eating more cabbage is both economical and healthy. I made a cold cabbage today. I only used cabbage and cut it into the shape of phoenix tail, so it got the nice name phoenix tail cabbage.
Tags
Ingredients
Steps
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Remove the outer 3-4 leaves of the cabbage, take a few middle parts, and cut off the surrounding leaves, leaving only the cabbage.
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Cut evenly crosswise with a diagonal knife, spacing about 3 mm between pieces.
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Then cut into strips lengthwise.
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Soak in cold boiled water for more than 2 hours. You can also use purified mineral water. But it is best not to use tap water directly, because it is cold.
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The green and red peppers are also treated with the same knife and soaked in water.
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Remove the cabbage, green and red peppers that have been soaked in water to control the water.
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Put salt, sugar, white vinegar, chili oil and flaxseed oil into a bowl and stir well to form a sauce.
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Pour in the sauce, mix evenly and serve.
