Sichuan style purple cabbage

Sichuan style purple cabbage

Introduction:

"Introduction: cabbage is rich in vitamin C, vitamin E, molybdenum and cellulose, mainly mixed raw food and fried food. Auricularia auricula is nutritious and has the reputation of being a scavenger of intestines. If you mix the two kinds of food, you can have the effect of detoxification and health preservation if you eat them often. "

Production steps:

Step 1: wash the purple cabbage and tear it into pieces.

Step 2: clean the scallion, soak the hair of Auricularia auricula and set aside.

Step 3: Boil the water in a pot, add a little salt, add purple cabbage and agaric, blanch and cut off the raw, and take out the supercooled river for standby.

Step 4: cut green onion and garlic.

Step 5: put the dried cabbage fungus into a large window container.

Step 6: put minced garlic, chicken powder and 1 tbsp lobster sauce in a small bowl.

Step 7: add appropriate amount of salt, chili oil, vinegar and sesame oil, mix well to make the flavor juice.

Step 8: burn the sauce on purple cabbage and Auricularia auricula and mix.

Step 9: put the mixed cabbage into the plate and sprinkle with scallion.

Materials required:

Purple cabbage: 250g

Auricularia auricula: 20g

Garlic: 2 cloves

Scallion: 1

Salt: right amount

Chicken powder: right amount

Chili oil: right amount

Flavor Douchi: 1 tbsp

Vinegar: 1.5 tbsp

Sesame oil: appropriate amount

Note: purple cabbage can be eaten raw, if not fly water can use a small amount of salt, a little pickling also.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: hot and sour