Purple cabbage in soy sauce
Introduction:
"My daughter loves purple cabbage very much. She used to mix it raw, but it didn't taste good and sell well. I learned from other people's practice, combined with some of my own experience, the taste is crisp, and my daughter likes it even more. It's mainly the nine red color that you like when you look at it. "
Production steps:
Step 1: cut the purple cabbage into a wide silk.
Step 2: blanch with boiling water. Not too long! It'll take half a minute. So the blue water to blanch out, purple cabbage is still very crisp.
Step 3: use cold water for a while, this dish tastes better.
Step 4: put into a heat-resistant container, add appropriate amount of salt, sugar, white vinegar, monosodium glutamate, sesame.
Step 5: oil the frying pan and add some pepper. It's good to use pepper!
Step 6: when the pepper turns black, pour the oil on the purple cabbage.
Step 7: mix well and put on a plate.
Materials required:
Purple cabbage: half
Cooked sesame: right amount
Salt: right amount
MSG: right amount
White vinegar: right amount
Sugar: right amount
Edible oil: right amount
It's also good to add mustard oil in moderation. Purple cabbage encounter white vinegar, will become bright nine red, so must use white vinegar, and must mix well yo! Good white vinegar is not what we think. It's made of grain. It's nutritious, so you can eat it safely!
Production difficulty: simple
Process: mixing
Production time: 10 minutes
Taste: salty and sweet
Chinese PinYin : Qiang Ban Zi Gan Lan
Purple cabbage in soy sauce
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