Mixed fungus with sweet pepper and purple cabbage(tian jiao zi gan lan ban mu er )

Mixed fungus with sweet pepper and purple cabbage

Introduction:

"Because anthocyanins are good for the eyes of people who use computers for a long time. I bought a purple cabbage these days and used it to make all kinds of dishes. Today I'm making cold dishes. "

Production steps:

Step 1: wash sweet pepper and purple cabbage

Step 2: wash coriander and cut into sections for later use

Step 3: make two cloves of garlic into minced garlic

Step 4: put minced garlic into a small bowl, add appropriate amount of salt and oil, and stir in the microwave oven for 15 seconds to give a fragrance

Step 5: slicing sweet pepper and blanching

Step 6: blanch agaric

Step 7: blanch cabbage

Step 8: after blanching, cool the ingredients with cold water, add salt, soy sauce, vinegar, sesame oil, sugar and coriander into a large bowl, mix well, and then put on a plate.

Step 9: you can eat!

Materials required:

Sweet pepper: half

Purple cabbage leaves: 3 pieces, about 100g

Water hair fungus: 100g

Coriander: two

Garlic: two cloves

Vinegar: moderate

Salt: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Sugar: right amount

Note: 1, purple cabbage taste hard, so the silk to cut cells, all materials can not be blanched too long, otherwise not crisp. 2. To adapt to the sweet potato days, so you can add a little more vinegar.

Production difficulty: simple

Process: mixing

Ten minutes: Making

Taste: salty and fresh

Chinese PinYin : Tian Jiao Zi Gan Lan Ban Mu Er