Caragana salad(ning xiang bao cai sha la )

Caragana salad

Introduction:

"In this season of abundant cabbage harvest, vegetable farmers in many provinces and cities do not realize the joy brought by the harvest. What they are facing is that the price of cabbage continues to decline, even unsalable... Although the price of vegetables in front of us is not low, it is nothing compared with those vegetable farmers who are almost bankrupt. What we can do is to appeal to the society to lend a helping hand and help them tide over the difficulties. A healthy diet should strive for acid-base balance and keep the body fully balanced with nutrition. Only in this way can we achieve the goal of strengthening muscle and body or losing weight. Choose food, try to buy fresh food, preferably green organic food. Cabbage is a good choice. It tastes sweet, crisp and tender, and can be eaten in all seasons

Production steps:

Step 1: prepare the cabbage, purple cabbage and lemon.

Step 2: prepare salt, sesame oil, white vinegar and black pepper.

Step 3: put white vinegar, sesame oil and salt into a bowl and add black pepper.

Step 4: mix well to make oil vinegar juice.

Step 5: wash the cabbage and shred it.

Step 6: wash and shred the purple cabbage.

Step 7: blanch the vermicelli in boiling water until it is mature.

Step 8: drain the water from the vermicelli, put it into a bowl, pour in the shredded purple cabbage and mix well.

Step 9: put shredded cabbage on the plate.

Step 10: put the mixed vermicelli on the shredded cabbage.

Step 11: drizzle with oil and vinegar.

Step 12: cut the lemon and squeeze the lemon juice on the vermicelli; mix well when eating.

Materials required:

Cabbage: half a tree

Purple cabbage: a little

Fans: 1

Lemon juice: a little

Sesame oil: 3 teaspoons

White vinegar: 1 teaspoon

Salt: a little

Black pepper: 2 tsp

Note: 1, cabbage cut into thin wire can taste faster. 2. Oil vinegar can be prepared more at a time, and stored in the refrigerator for easy use. 3. Lemon juice can also be mixed with oil and vinegar to eat; no lemon can not. 4. After blanching the vermicelli, mix well with a little oil to avoid adhesion.

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: sour and salty

Chinese PinYin : Ning Xiang Bao Cai Sha La