Hot and sour cabbage(suan la bai cai )

Hot and sour cabbage

Introduction:

"The water content of Chinese cabbage is about 95%, but the heat is very low. A cup of cooked Chinese cabbage juice can provide almost as much calcium as a cup of milk. So people who rarely use dairy products can get more calcium by eating enough Chinese cabbage. Chinese cabbage is also rich in iron, potassium and vitamin A. Cabbage is rich in crude fiber. It's the first time to eat the hot and sour cold dish made from the stem of Chinese cabbage. It's still delicious. "

Production steps:

Step 1: remove the leaves of Chinese cabbage, cut the stem into thick strips with a knife, soak it in boiling water, and pick it up after three minutes

Step 2: red and green pepper, coriander

Step 3: purple cabbage, Huaiyan peanut

Step 4: shred red and green pepper and purple cabbage, cut parsley into sections

Step 5: mix the seasonings

Step 6: mix all the main ingredients with the sauce, sprinkle with crisp peanuts, and another delicious salad is ready

Materials required:

Chinese cabbage stem: right amount

Red pepper: right amount

Coriander: moderate

Green pepper: right amount

Purple cabbage: right amount

Huaiyan peanut: right amount

White vinegar: right amount

Sugar: right amount

Salt: right amount

Sesame oil: appropriate amount

Chili oil: right amount

Note: Chinese cabbage soaked in boiling water tastes more crisp

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Suan La Bai Cai