Cold dishes are the most appetizing, satisfying, appetizing and refreshing dishes in summer, and simple cooking methods can well preserve the nutrients in the ingredients.


200g soybean sprouts
300g Chinese Cabbage
10g shallots
2 cloves garlic
2 dried peppers
1 tablespoon Laoganma chili
2 tablespoons soy sauce
1 tablespoon vinegar
2 teaspoons sugar
Semi porcelain spoon sesame oil


Step 1
Cut shallots into scallions, garlic into minced garlic, dry pepper into shreds and set aside

Step 2
Wash the bean sprouts, wash the Chinese cabbage and cut into shreds

Step 3
Boil a pot of water and blanch the bean sprouts. After blanching, put it into a bowl and drain the water

Step 4
Similarly, blanch the shredded cabbage. (put the cabbage stalk first, and then put the cabbage leaves when it is soft) blanch it, put it into a bowl and drain the water

Step 5
Put minced garlic, green onion and dried pepper into the oil pan and fry until fragrant. Add a few pepper grains and fry together

Step 6
Put the fried ingredients on the cooked cabbage and bean sprouts

Step 7
Add 2 tablespoons soy sauce

Step 8
Add 1 tablespoon vinegar

Step 9
Add semi porcelain spoon sesame oil

Step 10
Add some old Ganma pepper according to your taste

Step 11
Add semi porcelain spoon salt and 2 teaspoons sugar. Mix well and serve