Purple cabbage with apple salad
Introduction:
"Salad is the salad. It's not that salad dressing must be used for salad. I was surprised when I ate this salad at my friend's house for the first time. I felt that it was no different from the Chinese salad I made. Now, more and more Westerners have realized the nutrition and health of Chinese diet, so they will try not to use salad dressing when making salads, because salad dressing contains too many additives and high fat
Production steps:
Step 1: ingredients
Step 2: wash, drain and shred the leaves
Step 3: wash, peel and shred carrots
Step 4: add minced pork, appropriate amount of salt, sugar and vinegar, stir well, cover with plastic film, and put in the refrigerator for 1 hour
Step 5: after that, add a proper amount of sesame oil and olive oil (the amount is able to mix all the dishes well), then cover it with plastic film and put it back in the refrigerator for 1 hour until the taste of aglycone blue is soft and crisp
Step 6: peel and shred the apple before eating
Step 7: mix it into aglycone blue immediately and mix well
Step 8: load the plate and serve immediately
Materials required:
Cabbage: right amount
Apple: 1
Carrot: Half Root
Shallot: moderate
Salt: right amount
Sugar: right amount
Sesame oil: appropriate amount
Olive oil: moderate amount (any vegetable oil)
White wine vinegar: moderate amount (or glutinous rice vinegar)
Note: 1, purple glucoside blue is more astringent, the first salt flooding is mainly water to make it crisp; the second oil flooding is to make it soft and crispy, taste better; 2, put apple before eating, taste better, and the apple will not turn black; 3, it is best to choose the part of the leaf, do not use the stem
Production difficulty: simple
Process: mixing
Ten minutes: Making
Taste: sweet and sour
Chinese PinYin : Zi Gan Lan Ban Ping Guo Sha La
Purple cabbage with apple salad
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