Chinese Food
A refreshing dish of cold purple cabbage in summer
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Warm weather. A cold purple cabbage Kwai Tai. Here's a quick appetizer. A purple cabbage can mix a lot. It's OK to tear three or five leaves.
Cooking ingredients
Cooking Steps
Step1:Chop the garlic. Chop the onion and millet. Grind the peanuts with a rolling pin.
Step2:Heat the oil in the pot. Stir fry the prickly ash until it bubbles. Strain out the prickly ash. Pour the oil on the spicy millet. Set aside.
Step3:Wash the carrots and use a silk eraser to make them into silk. Boil the water in the pot. Blanch the carrots for 1 minute and remove them. After cooling the water, control the water for use.
Step4:Wash the purple cabbage and cut it into silk.
Step5:Clean the cucumber and use a silk eraser to wipe it into silk.
Step6:Then mix the prepared peanut, garlic, millet, spicy vinegar, salt and sugar with carrot, cucumber and purple cabbage. Stir well and sprinkle with Scallion to start
Cooking tips:Is this dish very simple. If you have any questions, please add me wechat. 1. Blanch the pot for 12 minutes. It's not crisp for too long. 2. Purple cabbage and cucumber shreds can also be salted for a while, then washed and water controlled. There are skills in making delicious dishes.
