Cold cabbage sting

Overview

When I was young, the days were similar for every household. Every winter, the land in the Northeast was covered with ice and snow, and nothing was produced. Apart from cabbage, the green vegetables we ate during the winter were basically nothing else. You probably have to go to elementary school before you can see a shredded pork and stir-fried garlic station at the New Year's Eve dinner. In the winter in the Northeast, the heating is very hot, and the homes with fire pits are even more heated. People are hot inside, and they prefer to eat a refreshing cold cabbage file. The so-called cabbage file is to take the middle part of cabbage, which is thick and leafy. It tastes crisp and refreshing, but also has the freshness of green vegetables. It is very appetizing when eaten with sweet and sour seasonings. Usually, it is just served with a cabbage file, but during the Chinese New Year, it always needs to be more gorgeous, so it starts to be paired with sting skin or sting head. The sting head is salty, crispy and tender, and the taste and price are better than the sting skin. Especially when paired with cabbage, which is a homophone for hundreds of wealth, people can't help but think of the auspicious meaning of having a hundred wealth. How could the cold cabbage sting with such good intentions not be on the New Year’s Eve dinner table? The delicious and crisp sting head meets the equally fresh and tender cabbage with a refreshing taste. It squeaks in the mouth, sour, sweet, salty and fresh. It is appetizing and refreshing, and it is suitable to be paired with wine and rice. With the resounding slogan of "Hundreds of Wealth", dear friends, here are the recipes and red envelopes. I wish you all "Hundreds of Wealth" and good luck~~

Tags

• cold dishes
• home cooking
• old man
• dinner with friends
• autumn recipes
• dinner
• cabbage
• chicken essence
• cooked sesame seeds
• mustard oil
• sesame oil
• white sugar
• white vinegar
• red pepper
• salt
• sting
• water

Ingredients

Steps

1. 1 Soak the sting head in cold water for 30 minutes and wash it repeatedly to remove the fine sand.

   

2. 2 Cut into shreds and soak in cold water until the salty taste fades.

   

3. 3 Take the slightly leafy part of the cabbage in the middle, cut it into shreds, add a little salt, mix well and let it sit for 10 minutes.

   

4. 4 Rinse the soaked sting head silk again with clean water and drain off the water.

   

5. 5 Place shredded sting heads into a container with shredded cabbage.

   

6. 6 Add appropriate amount of salt, chicken essence, white sugar and white vinegar.

   

7. 7 Mix well.

   

8. 8 Add sesame oil.

   

9. 9 Add sesame oil.

   

10. 10 Add mustard oil.

    

11. 11 Mix well.

    

12. 12 Transfer to a plate and garnish with cooked sesame seeds and red pepper.