# 冬天要多吃包菜，加一个土豆，不炒不炖，开水一烫，比吃肉还香！

Source: https://www.youtube.com/watch?v=JaKe9y4c1KM
Recap page: https://rapidrecap.app/video/JaKe9y4c1KM
Generated: 2026-03-09T17:38:45.005+00:00

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## Quick Overview

The video demonstrates how to prepare a spicy and refreshing cold dish featuring cabbage, potato, and vermicelli noodles, requiring minimal cooking—only blanching the ingredients before mixing them with a complex, flavorful homemade dressing.

**Key Points:**
- The preparation involves cutting cabbage in half, soaking it in salt water for five minutes to remove pesticide residue, and then shredding it finely.
- One potato is peeled, sliced thinly, and cut into fine shreds, which are then rinsed and soaked in water.
- A handful of vermicelli noodles are soaked in warm water until soft, then briefly boiled (along with some egg added to the water) until transparent and easily broken by chopsticks, followed by an ice bath to maintain crispness.
- The carrot is sliced thinly and julienned to match the potato shreds.
- A flavorful dressing is made by combining minced garlic, chili powder, sesame seeds, Sichuan peppercorn powder, salt, sugar, soy sauce, vinegar, oyster sauce, and hot oil (poured over the spices to bloom the flavor).
- The blanched cabbage, potato shreds, carrot shreds, and soft noodles are combined, mixed with the dressing, compressed lightly in the serving bowl, and garnished with chopped scallions before serving.

![Screenshot at 0:04: The chef begins the preparation by holding a whole head of fresh green cabbage on a wooden cutting board, ready to slice it in half.](https://ss.rapidrecap.app/screens/JaKe9y4c1KM/00-00-04.jpg)

**Context:** This video is a cooking tutorial demonstrating the preparation of a flavorful, cold Chinese salad often eaten as an appetizer or side dish, utilizing simple vegetables like cabbage and potato alongside vermicelli noodles. The process emphasizes preparation techniques such as salt-water soaking for vegetables and careful blanching/cooling to ensure optimal texture, culminating in a rich, aromatic dressing made with hot oil poured over spices.

## Detailed Analysis

The tutorial details the creation of a spicy cold salad using cabbage, potato, and vermicelli. First, the cabbage is halved and soaked in salt water for five minutes to clean it, then shredded finely. Separately, a potato is peeled, sliced thinly, and julienned, then rinsed and set aside in water. Vermicelli noodles are soaked in warm water, then briefly boiled for about 30 seconds (with some egg added to the boiling water) until translucent; they are immediately plunged into cold water after cooking. A carrot is also peeled, thinly sliced, and julienned. The dressing preparation involves placing minced garlic in a bowl, adding chili powder, sesame seeds, Sichuan peppercorn powder, salt, and sugar. Hot oil, freshly heated in a wok, is poured over the spices to create an aromatic bloom. Soy sauce, vinegar, oyster sauce, and sesame oil are added to the seasoning base and mixed thoroughly. Finally, the blanched cabbage, the potato/carrot mixture (drained of excess water), and the cooled noodles are combined in a large bowl, mixed with the dressing, packed firmly into a serving bowl, inverted onto a plate, and garnished with chopped green onions to finish the visually appealing dish.

### Vegetable Preparation

- Cabbage halved and soaked in salt water for 5 minutes to remove residue
- Potato peeled, thinly sliced, and julienned, then soaked in water
- Carrot thinly sliced and julienned.

### Noodle Preparation

- Vermicelli soaked in warm water, then boiled for 30 seconds (with egg in the water) until transparent, followed by an ice bath.

### Dressing Assembly

- Garlic minced; mixed with chili powder, sesame seeds, Sichuan peppercorn powder, salt, and sugar. Hot oil is poured over to bloom the spices, followed by soy sauce, vinegar, oyster sauce, and sesame oil; all mixed well.

### Final Assembly and Plating

- Blanched cabbage, potato/carrot mix, and noodles are combined with the dressing, packed tightly into a bowl, inverted onto a plate, and garnished with scallions.

![Screenshot at 0:08: The halved cabbage is placed into a bowl of salt water, ready for soaking to clean it.](https://ss.rapidrecap.app/screens/JaKe9y4c1KM/00-00-08.jpg)
![Screenshot at 0:26: The peeled potato is thinly sliced and then carefully cut into fine julienne strips.](https://ss.rapidrecap.app/screens/JaKe9y4c1KM/00-00-26.jpg)
![Screenshot at 0:44: Carrot slices are stacked and then finely julienned to match the potato strips.](https://ss.rapidrecap.app/screens/JaKe9y4c1KM/00-00-44.jpg)
![Screenshot at 2:25: The final dressing base is prepared by adding hot oil over the mixture of garlic, chili powder, and sesame seeds, causing it to sizzle and bloom.](https://ss.rapidrecap.app/screens/JaKe9y4c1KM/00-02-25.jpg)