Purple cabbage plum cake
Introduction:
"Purple cabbage, with special aroma and flavor. In Europe, it is cut into shreds and eaten with salad sauce. It is rich in vitamin C, e, u, carotene, calcium, manganese, molybdenum and so on. It has an important role in medical health care and is a natural anti-cancer drug. Purple cabbage can be eaten raw or cooked. But in order to maintain nutrition, raw food is better. Purple cabbage plum cake, after refrigerated, taste good in the mouth. Ice cold, and because the cabbage is not completely broken in the mixing process, so occasionally you will eat small particles like ice crystals, crisp, sour and sweet, wrapped with the unique aroma of purple cabbage. "
Production steps:
Step 1: spare mould
Step 2: clean the purple cabbage and soak it in light salt water for 15 minutes
Step 3: pick up and drain. Then soak in boiling water with light salt for a minute or two
Step 4: pick it up, turn it upside down and drain
Step 5: Chop 50g purple cabbage, pour it into blender and start to work
Step 6: add sugar and stir well
Step 7: pour the purple cabbage into a bowl and stir with white vinegar
Step 8: add cake powder, stir with chopsticks, and then knead with hands until the surface is smooth and the basin is smooth. Pull the dosage, press one by one in the mold, press solid, and turn it upside down
Step 9: look, this is the plum blossom cake. Put it in the refrigerator for a good taste.
Materials required:
Cake powder: 200g
Purple cabbage juice: 50g
Sesame oil: appropriate amount
Sugar: right amount
White vinegar: right amount
Note: 1, do not use boiling water to pickle, as long as it is boiling water, less salt. 2, refrigerated to eat, taste very good. 3, the picture is soaked in a whole purple cabbage, I did not use all. How much to use depends on the demand
Production difficulty: ordinary
Process: others
Production time: 20 minutes
Taste: sweet and sour
Chinese PinYin : Zi Gan Lan Mei Hua Gao
Purple cabbage plum cake
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