Qianlong Cabbage

Overview

About slicing or shredding: The dish made by cutting it into large pieces looks better overall, but you need a larger container when mixing the dish, and you need to put it aside for a while to let the dish taste better. Shredding is just the opposite, it is delicious and can be eaten after mixing, but the overall shape of the dish is not as good-looking as slicing. Other toppings that can be added: Mustard oil or chili oil can be added according to personal taste. Key point: Be sure to taste the sauce after it is made. If the sweetness, sourness, and saltiness are suitable, pour it into the dish. If not, adjust it. Seasoning ratio: The seasoning ratio is not strict and can be increased or decreased according to personal taste. For example, when I eat it myself, I put more vinegar and add chili oil; when I feed it to my children, I put more sugar and less vinegar.

Tags

• cold dishes
• beijing cuisine
• lunch
• dinner
• cabbage
• honey
• old soy sauce
• sesame
• sugar
• tahini
• vinegar
• salt

Ingredients

Steps

1. 1 Cut the head of cabbage into 1/3 and use.

   

2. 2 Break it apart and wash with water. Break the outer 2 large leaves into two halves, wash them, remove and drain.

   

3. 3 Take a small bowl, add sesame paste, add vinegar in three batches to make the sauce, add sugar (bottom), salt (top), dark soy sauce, stir evenly.

   

4. 4 Add 1 tsp of honey and stir evenly (if the sauce is thick, you can add a little cold and let it boil)

   

5. 5 Pour the sauce into the cabbage basin, add cooked white sesame seeds, and stir evenly.

   

6. 6 Plate. (It tastes better if you put it in the refrigerator)