Warm cabbage with onions

Overview

The climate in Pu'er is suitable for eating cold dishes all year round. Almost every family has a bowl of appetizing cold dishes on the dining table every day, and my family is no exception. The winter here is only equivalent to the autumn outside. Although there are chills in the morning and evening, it is still very hot during the day. At this time, it is more suitable to use warm mix for cold dishes. Warm mix refers to processing the raw materials until they are mature, usually blanching, then adding condiments, and mixing well before serving. Warm mix is suitable for eating in spring when the warmth turns cold and in autumn when the air is crisp.

Tags

• cold dishes
• home cooking
• cabbage
• chili sauce
• fresh vegetables
• light soy sauce
• oil
• old soy sauce
• onions
• white sugar
• salt

Ingredients

Steps

1. 1 Wash the cabbage with water and tear it into small pieces by hand.

   

2. 2 Wash the onions and cut into small cubes.

   

3. 3 Put the torn cabbage into a pot of boiling water and blanch it for 1 minute, then take it out, drain it and put it into a large bowl.

   

4. 4 Heat a little oil in a wok, and sauté the diced onions over low heat until fragrant.

   

5. 5 Add a spoonful of Hunan hot girl chili sauce.

   

6. 6 Add a spoonful of light soy sauce and a small amount of dark soy sauce.

   

7. 7 Add a small amount of fresh vegetables and mix well.

   

8. 8 Scoop the fried onions into the cabbage bowl and mix well before eating. Taste before eating and add a little salt or no salt according to personal taste.