Sweet and sour in spring and summer

Sweet and sour in spring and summer

Introduction:

"It's very simple, but it's a very suitable dish in spring and summer. It's guaranteed that in today's increasingly hot weather, this dish will stir up your taste buds and make you happy. Although it's also a salad, it's different from the salad I used to make. Some of the dishes in this dish are eaten raw. If you're not used to eating them raw, it's not suitable for you. "

Production steps:

Step 1: soak red pepper and Chinese cabbage in light salt water for 15 minutes.

Step 2: in the process of soaking cabbage, we will prepare other dishes, wash the dried parsley and cut it into strips.

Step 3: blanch in boiling water for a while.

Step 4: pick it up and put it in a big bowl.

Step 5: cut the pickled cabbage into strips.

Step 6: cut the red pepper into strips, and put it into the big bowl with the cabbage.

Step 7: wash coriander, cut into strips, do not need to chop, also put into a bowl.

Step 8: prepare the seasoning. The most important thing for this dish is to add white vinegar and sugar. It tastes sour and sweet. The cabbage is very crispy and tastes really good.

Materials required:

Chinese cabbage: right amount

Red pepper: 1

Dried tofu: right amount

Coriander: moderate

Salt: right amount

White vinegar: right amount

Sugar: right amount

Sesame oil: appropriate amount

Chicken essence: appropriate amount

Note: I have cooked this dish for many times, to sum up the following two points: 1, do add white vinegar, so that not only the color is beautiful, but also the taste is better. 2. Chinese cabbage is very good to eat raw. It's crispy and tastes better than baby cabbage.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: sweet and sour