Purple cabbage plum cake

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