# 包菜里加3个鸡蛋，不用炖不用炒，开水一烫，吃一次就念念不忘！

Source: https://www.youtube.com/watch?v=hy5Ux15-pZM
Recap page: https://rapidrecap.app/video/hy5Ux15-pZM
Generated: 2026-01-28T03:33:01.94+00:00

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## Quick Overview

The video demonstrates a quick and flavorful way to prepare a cold cabbage salad by blanching the cabbage, preparing a spicy garlic-sesame dressing, and mixing everything together, resulting in a dish that is tangy, spicy, crispy, and appetizing.

**Key Points:**
- The recipe involves blanching cabbage leaves briefly (one minute) after removing the core, then cooling them in cold water before draining and setting aside.
- Cucumbers are cut diagonally into rhombus shapes, and peeled carrots are also cut into similar diagonal slices, both blanched in salted and oiled boiling water for two minutes.
- A flavorful dressing is made by mincing garlic and ginger, then adding toasted sesame seeds, chili powder, Sichuan peppercorn powder, salt, sugar, vinegar, and oyster sauce to the aromatics.
- Hot oil, cooked until it smokes, is poured over the garlic, sesame, and spices to release fragrance before mixing the sauce ingredients thoroughly.
- Three eggs are cooked into a thin omelet, cut into strips, folded, and then sliced into diamond shapes to be added to the vegetable mixture.
- The prepared vegetables (cabbage, carrots, cucumber), egg strips, and roasted peanuts are combined and tossed with the aromatic dressing, then garnished with cilantro.
- The final dish is described as sour, spicy, refreshing, and appetizing, claiming it is even more popular than rich meat dishes during the Chinese New Year.

![Screenshot at 04:08: The final assembled cold salad, showing the mix of blanched cabbage, cucumber, carrot slices, egg strips, roasted peanuts, and cilantro, ready to be tossed with the dressing.](https://ss.rapidrecap.app/screens/hy5Ux15-pZM/00-04-08.jpg)

**Context:** This cooking tutorial, presented by '小颖美食' (Xiao Ying Meishi), demonstrates the preparation of a refreshing Chinese cold dish, specifically a seasoned salad featuring blanched cabbage and other fresh vegetables, bound together by a complex, aromatic, and spicy dressing made using hot oil to bloom the spices (a technique known as 'bao xiang'). The dish incorporates egg crepes and roasted peanuts for texture and substance.

## Detailed Analysis

The video presents a recipe for a flavorful cold salad using cabbage, eggs, cucumber, and carrots. Preparation begins with the cabbage: the whole head is halved, the core is removed, and the leaves are carefully peeled off one by one (00:04-00:18). These leaves are then washed and set aside. Next, the cucumber is cut into diagonal pieces, and the peeled carrot is also cut into diagonal, rhombus-like slices (00:48-01:06). The carrots are blanched in boiling water for two minutes (2:31-2:35), then rinsed in cold water and drained. Separately, three eggs are whisked with a few drops of vinegar to remove any raw smell (1:28-1:33), cooked into a thin omelet (1:40-1:54), and then sliced into strips, stacked, and cut into diamond shapes. The cabbage is blanched for one minute in salted, oiled boiling water until it turns green (2:16-2:23), then quickly cooled in cold water and drained. The dressing preparation is key: minced garlic and ginger are placed in a bowl, followed by toasted sesame seeds, chili powder, Sichuan peppercorn powder, salt, sugar, vinegar (two spoons), and oyster sauce (one spoon) (2:59-3:25). Hot oil, heated until smoking, is poured over the spices to create an aromatic base (3:03-3:07). The dressing is mixed thoroughly. Finally, the blanched vegetables, egg strips, and roasted peanuts (which were fried until deep brown and crackling) are combined with the dressing and garnished with cilantro (3:31-3:47), resulting in a dish described as sour, spicy, crispy, and highly appetizing.

### Vegetable Preparation

- Cabbage halved and leaves separated (00:04)
- Cucumber and carrot cut into diagonal/rhombus shapes (00:51-01:06)
- Cabbage blanched for 1 minute, carrots blanched for 2 minutes, both shocked in cold water (2:17-2:38)

### Egg Preparation

- Three eggs beaten with vinegar (1:31)
- Cooked into a thin omelet, then sliced into diamond shapes after stacking (1:40-2:50)

### Dressing Creation

- Minced garlic and ginger combined with sesame seeds, chili powder, peppercorn powder, salt, and sugar (3:01-3:16)
- Hot oil poured over to bloom spices (3:03)
- Vinegar and oyster sauce added, then mixed thoroughly (3:18-3:28)

### Assembly and Finish

- Blanched vegetables, egg pieces, and fried peanuts added to the dressing bowl (3:31-3:42)
- Tossed together and garnished with cilantro (3:43-3:47)
- Final dish is sour, spicy, and crispy (3:56-4:01)

![Screenshot at 00:04: A whole head of cabbage is placed on a cutting board next to eggs, initiating the preparation process.](https://ss.rapidrecap.app/screens/hy5Ux15-pZM/00-00-04.jpg)
![Screenshot at 01:15: Garlic cloves are rapidly chopped into a fine mince using a cleaver on the wooden board.](https://ss.rapidrecap.app/screens/hy5Ux15-pZM/00-01-15.jpg)
![Screenshot at 01:59: Peanuts are added to cold oil in a wok and heated over low heat to fry them until they deepen in color and begin to crackle.](https://ss.rapidrecap.app/screens/hy5Ux15-pZM/00-01-59.jpg)
![Screenshot at 03:04: Hot oil is poured over the mixture of minced garlic, chili powder, sesame seeds, and peppercorn powder to create the fragrant dressing base.](https://ss.rapidrecap.app/screens/hy5Ux15-pZM/00-03-04.jpg)
![Screenshot at 03:51: The final mixed salad, featuring colorful vegetables, egg strips, and peanuts, is plated and ready for tasting.](https://ss.rapidrecap.app/screens/hy5Ux15-pZM/00-03-51.jpg)