How to make hand-shredded cabbage? Home-cooked techniques for hand-shredded cabbage

Hand-shredded cabbage is probably one of the cold dishes we eat most often. It is widely loved by people because of its crispy texture and delicious taste. Especially in summer, having a plate of hand-shredded cabbage and a few bottles of draft beer is really a heavenly enjoyment.

What are some common ways to cook shredded cabbage at home?

1. Hand-shredded cabbage looks simple but is actually a big deal. Its nutritional value and taste are far beyond your imagination and are also better than other cold dishes. So let me first introduce the method of hand-shredded cabbage.

2. There are many raw materials for hand-torn cabbage, but they are all cabbages, and cabbage works best. First, tear the cabbage into small pieces (do not cut it with a knife, as that will lose the nutrients in the leaves), then cut the dried chili and garlic into small pieces.

3. Pour a little salad oil into the pot, add chili and garlic when the oil is hot, then add peppercorns and stir-fry until you can smell the aroma of the chili. Finally, you can add the cabbage. Wait until the cabbage changes color and then add aged vinegar and salt. Don't add too much salt.

4. Wait until the cabbage is out of the pot, add a little sugar to taste it, and then add some MSG before eating. Hand-shredded cabbage is not only crisp and delicious, but also beautifies the skin and supplements the vitamins needed by the body.