"Cabbage salad, sweet and refreshing", a small cold dish in summer, crispy, tender and refreshing, and a quack meal

#秋日生活打卡季#

As the old saying goes: "Cabbage salad is sweet and refreshing, and it is cool in summer." "In the corner of the lively market, Lao Li's cold vegetable stall is always crowded. Lao Li is a man with a story, and his coleslaw is famous far and wide, not only because of its unique flavor, but also because he can always tell vivid stories with this simple dish.

"Lao Li, is the cabbage fresh today?" Xiao Zhang is a frequent visitor, and he has to ask this question every time he comes.

"It's so fresh, you see this color, it's green, like a spring in the mountains." Lao Li always replied like this, and the cabbage in his hand seemed to be able to really drip water.

"Does this cabbage taste crispy?" Xiao Wang is a newcomer and is skeptical of Lao Li's craftsmanship.

"It's so crisp that you can hear it, and every bite is a 'click', and it's very crisp." Lao Li smiled, as if he could hear the crisp voice.

"Lao Li, your cold sauce is an exclusive secret recipe, right?" Xiao Zhao is a gourmand and is always curious about Lao Li's seasonings.

"I can't talk about the secret recipe, but every drop is carefully blended, sweet and sour, spicy but not dry." Lao Li's words are always convincing.

Just then, an uninvited guest appears, who questions Lao Li's cabbage is not fresh enough, and a debate about food begins. Lao Li was not in a hurry, took out a cabbage, and performed his cold dressing skills on the spot, the crisp voice, the seductive color, and finally convinced the doubters.

Description:

Coleslaw, a simple but intelligent dish. It's not just a dish, it's a piece of history, a culture. In ancient China, cabbage was often used as dry food for long journeys due to its shelf-stable properties. Cold salad, on the other hand, is an ancient cooking technique that preserves the original flavor and nutrition of the ingredients to the greatest extent.

The color, aroma and shape of this dish are all evocative. The color is emerald green, as attractive as jade; The aroma is fresh, with a hint of vegetable; The taste is moderately sweet and sour, spicy but not dry, which makes people unforgettable; In terms of form, each slice of cabbage is cut as thin as a cicada's wings, neatly and uniformly.

Cooking process:

Ingredients: 500g cabbage, 3 cloves of garlic, 2 coriander, 10ml light soy sauce, 15ml balsamic vinegar, 5g sugar, 3g salt, 10ml chili oil, 5ml sesame oil.

Step 1: Prepare the cabbage. Peel off the cabbage piece by piece, wash and drain. The key to this step is to wash it gently, so as not to damage the fiber of the cabbage and affect the taste.

Step 2: Cut the cabbage. Cut the cabbage into thin strips, the thinner the better. The key to this step is the knife work, the finer the cut, the easier it is to absorb the flavor when cold dressing.

Step 3: Prepare the seasoning. Chop the garlic into minced garlic and chop the coriander. The trick of this step lies in the freshness of the minced garlic and coriander, fresh minced garlic and coriander add more aroma to the dish.

Step 4: Mix the juice. In a small bowl, add light soy sauce, balsamic vinegar, sugar, salt, chili oil and sesame oil and stir to combine. The trick of this step lies in the ratio of the seasoning, which should be adjusted according to your own taste to achieve the best balance of sweet, sour and spicy.

Step 5: Mix the vegetables. Put the shredded cabbage into a large bowl, pour in the seasoned juice and mix well. The skill of this step lies in the strength of the mixture, which should be gentle so as not to destroy the fiber of the cabbage.

Step 6: Marite. Place the mixed cabbage in the refrigerator and marinate for 30 minutes. The purpose of this step is to allow the cabbage to better absorb the flavor of the seasoning.

Step 7: Serve on a plate. Place the pickled cabbage on a plate and sprinkle with chopped coriander. The trick of this step lies in the beauty of the plating and the ability to decorate it to your liking.

Regional Flavors:

In Sichuan, people like to add pepper oil to cold cabbage to increase the spicy taste; In Guangdong, people prefer to add some crushed peanuts to add a crispy texture. The flavors of different places reflect the local people's understanding and pursuit of food.

Cooking Tips:

1. The cabbage should be fresh, green in color, and firm in the hand.
2. When cutting cabbage, the knife should be sharp so that the cut shreds are thin enough.
3. The ratio of the seasoning can be adjusted according to personal taste, but do not overdo it.
4. The marinating time should not be too long, so as not to cause water out of the cabbage and affect the taste.
5. When serving, you can add some garnishes, such as shredded red pepper, cucumber slices, etc., to add color.

Popular Science Knowledge:

1. Boulche is rich in vitamin C and dietary fiber, which helps digestion and boosts immunity.
2. Cabbage was known as "woad" in ancient times and is one of the main vegetables in winter.

1. Cold salad is an ancient cooking technique that can be traced back to the Han Dynasty.
2. Cabbage originated in the Eastern Mediterranean region and was later introduced to China as a common vegetable.

Coleslaw, a simple but intelligent dish. It has a unique flavor and attractive color, which is a touch of coolness on a summer day. Try making this dish at home and not only enjoy the fun of cooking, but also experience the culture and history behind the food.

Question interaction:

1. What's your favorite seasoning to add to coleslaw?
2. Which cut of cabbage do you think best preserves its texture?
3. Have you ever tried the flavors of coleslaw from different regions? How does it feel?
4. What are some unique tips you can share during the cooking process?

Through these questions, we encourage readers to share their experiences and opinions in the comment section to make the article more interactive. Follow the Taste of Food and bring you more stories, knowledge and tips related to food.