1. cold cabbage bangzi:
Remove the leaves of Chinese cabbage except the stems (bangzi), wash and shred them, soak them in cold boiled water for about 5 minutes to make them more crisp, and then drain them for later use. Put shredded Chinese cabbage into a large bowl, add chopped pepper, coriander leaves, fried peanuts and all seasonings and mix well.
2. Cold sweet and sour cabbage: Chinese cabbage is cut into thin strips of about 4-5cm, and red pepper is chopped; Put 1/3 Chinese cabbage strips into a dish, and evenly sprinkle about 1/4 tablespoons of salt, about 2/3 tablespoons of sugar and 1/3 red pepper; Then take 1/3 Chinese cabbage strips and spread them upward. Sprinkle with about 1/4 tablespoons of salt, about 2/3 tablespoons of sugar, and 1/3 red pepper. Spread the remaining Chinese cabbage strips and sprinkle with 1/4 tablespoons of salt, 2/3 tablespoons of sugar and red pepper; Marinate the cabbage for about 1 hour until the water comes out, and add a proper amount of vinegar and mix well.
3. Shredding cold pickled cabbage: Take three leaves of Chinese cabbage, wash them and cut them into filaments, take a green pepper and shred them for later use, then take a carrot and shred it and blanch it with boiling water for 1 min, then rinse it with cold water and drain the water for later use. Put all the shredded shreds into a bowl, add salt, monosodium glutamate, spiced powder, shredded green onion and shredded red pepper, pour 1 tbsp hot oil, and then pour a proper amount of white vinegar and mix well.
4. coleslaw
A Chinese cabbage, remove the rotten gang and wash it. Take half a tree, shred it, and try to pick the tip of cabbage. Add soy sauce, vinegar, salt, chicken essence and sugar. Don't stir yet, add the shredded onion. Heat oil in a pot, stir-fry red oil with shredded Chili, pour it into a cabbage bowl and stir well while it is hot. Add coriander before stirring.