On a hot day, no cucumber or pickled radish, this dish is delicious, crisp, convenient and delicious.

As the saying goes, "March 9 is cold, and it is hot in dog days." After the summer solstice, the weather is getting hotter and hotter, and it seems that people will sleep in ten days. At such a high temperature, people have lost their spirit and appetite. It seems that they only eat three meals a day to fill their stomachs. However, compared with the "workers" under the scorching sun, housewives are the hardest at this time. They have to be busy in the kitchen like a stove, trying to cook more delicious meals to stimulate their families' appetite.

I would like to share with you a refreshing side dish that my family often eats in summer-cold hand-torn cabbage, which is more delicious than cucumber and pickled radish. It's refreshing, crisp and sour, and you don't have to worry about losing your appetite in summer. Simply stir for a few minutes and serve. Can be used as a porridge side dish for breakfast and a slimming snack for dinner. It is refreshing and comfortable after eating, and you can't get tired of eating it seven days a week.

Stewed cabbage in cold sauce

Ingredients: cabbage 1 capsule, 3 cloves of garlic, 2 pieces of millet pepper (not spicy).

1, processing Chinese cabbage, cutting off the root of Chinese cabbage, tearing it into small pieces by hand, cleaning it in water, chopping garlic, and cutting the millet pepper into rings.

2. Blanch the cabbage, add water to the pot, and pour in 1 tablespoon salt and 1 tablespoon cooking oil. The function of salt and oil is to make cabbage green and tender. After the water is boiled, pour in the cabbage and blanch for about 30 seconds.

3. Prepare a pot of cold water and add some ice cubes. Immediately after blanching, put the cabbage into the prepared ice water to make it more refreshing and crisp. After cooling, take out the cabbage, dry it and put it in a big bowl.

4. Add minced garlic, millet pepper and white sesame seeds into the bowl, and pour in the fried pepper oil. Pepper should be fried until it is dark, so that the aroma can be completely released and the taste is more sufficient.

5. Seasoning: add 2 tablespoons of white vinegar, 1 tablespoon of white sugar, a little salt and chicken essence to the bowl. If you like spicy food, add 1 tablespoon of Chili oil and stir well with chopsticks. A plate of crispy and delicious cold salad with shredded cabbage is ready.

-Lao Jing said-

When you want cabbage to be green, try not to add heavy-colored seasonings, such as soy sauce and oyster sauce. In addition, you can change the fragrant vinegar into white vinegar and add sesame oil, salt and chicken essence for simple seasoning. If you can't finish eating cold cabbage, you can keep it in the refrigerator for many days. # Lie thin, fight big #