“Don’t want to sweat profusely in the oil fume in summer? A simple and refreshing cold dish can help you solve all your troubles”
Cut off the very thick side from the bottom of the cabbage, leaving only a small part of the side.
Cut the cabbage into shreds, preferably vertically, with leaves and a small part.
Pour hot water into the pot and heat it up. When it boils, pour in shredded cabbage and stir continuously for 1~2 Minutes, do not cook until cooked, because the shredded cabbage is the tender part of the selection, the kind that can be eaten raw, just to get rid of the raw taste, similar to the potato shreds before the cold salad, the potato shreds are also heated water.
Take out the shredded cabbage and put it in a small food bowl. Control the water.
Heat the pan and put more oil. (This oil is used to cook chili, make juice and adjust shredded cabbage. According to the amount of shredded cabbage, control the amount of oil, not too much or too little, I think 4 or 5 teaspoons are enough)
After the oil is hot, Add the prepared dried chili. (This chili is a kind of very spicy red pepper. According to personal taste, put 2 or 3 if you can’t eat spicy. If you can eat spicy, you can do whatever you want. It’s best to split the chili, and break the dry seeds inside into pieces A section of chili is put together)
The spicy taste of the chili is cooked into the oil, the skin of the chili is red and black, and the smell of oily smoke is pungent. Wait for a minute, remove the pepper skin from the oil pan and throw it away (the pepper skin is bitter now), do not remove the seeds, the current pepper seeds are the most fragrant.
Pour the chili oil into a small seasoning bowl, add a small amount of salt, chicken essence, and balsamic vinegar, and mix.
Drain the water in the small serving bowl with shredded cabbage. Pour in the chili oil after mixing, and keep stirring until the mixing is almost uniform.