How does cabbage get cold after blanching?

Preparation materials: 300g Chinese cabbage, 30g chopped peanuts, three cloves of garlic, two slices of fragrant onion, appropriate amount of salt, 20g Chili oil 10g, 20g soy sauce, 3g white sugar and 3g balsamic vinegar.

Steps:

1, prepare raw materials.

2. Cut the shallots into small pieces, chop the garlic and beat it with the back of a knife, or mash it with a garlic masher.

3. After washing the cabbage, tear it into small pieces, as long as the leaves are part of it.

4. Boil the water in the pot, add a little salt and oil, and pour in the cabbage.

5. In order to keep the crisp taste of cabbage leaves, cold water should be introduced immediately after blanching, and then raw water should be opened with cold white water.

6, make cold sauce, add a little salt, 3 grams of sugar, a spoonful of Chili oil, garlic, onion.

7. Then add about 3 grams of balsamic vinegar and 20 grams of soy sauce and mix well.

8. Squeeze the cabbage and put it on the plate.

9. Pour in the cold sauce and sprinkle with peanuts. For beauty, sprinkle with chopped green onion and red pepper (beauty pepper).

10, stir evenly.