Purple cabbage with apple salad

Purple cabbage with apple salad

Introduction:

"Salad is the salad. It's not that salad dressing must be used for salad. I was surprised when I ate this salad at my friend's house for the first time. I felt that it was no different from the Chinese salad I made. Now, more and more Westerners have realized the nutrition and health of Chinese diet, so they will try not to use salad dressing when making salads, because salad dressing contains too many additives and high fat

Production steps:

Step 1: ingredients

Step 2: wash, drain and shred the leaves

Step 3: wash, peel and shred carrots

Step 4: add minced pork, appropriate amount of salt, sugar and vinegar, stir well, cover with plastic film, and put in the refrigerator for 1 hour

Step 5: after that, add a proper amount of sesame oil and olive oil (the amount is able to mix all the dishes well), then cover it with plastic film and put it back in the refrigerator for 1 hour until the taste of aglycone blue is soft and crisp

Step 6: peel and shred the apple before eating

Step 7: mix it into aglycone blue immediately and mix well

Step 8: load the plate and serve immediately

Materials required:

Cabbage: right amount

Apple: 1

Carrot: Half Root

Shallot: moderate

Salt: right amount

Sugar: right amount

Sesame oil: appropriate amount

Olive oil: moderate amount (any vegetable oil)

White wine vinegar: moderate amount (or glutinous rice vinegar)

Note: 1, purple glucoside blue is more astringent, the first salt flooding is mainly water to make it crisp; the second oil flooding is to make it soft and crispy, taste better; 2, put apple before eating, taste better, and the apple will not turn black; 3, it is best to choose the part of the leaf, do not use the stem

Production difficulty: simple

Process: mixing

Ten minutes: Making

Taste: sweet and sour