Purple cabbage in soy sauce

Purple cabbage in soy sauce

Introduction:

"My daughter loves purple cabbage very much. She used to mix it raw, but it didn't taste good and sell well. I learned from other people's practice, combined with some of my own experience, the taste is crisp, and my daughter likes it even more. It's mainly the nine red color that you like when you look at it. "

Production steps:

Step 1: cut the purple cabbage into a wide silk.

Step 2: blanch with boiling water. Not too long! It'll take half a minute. So the blue water to blanch out, purple cabbage is still very crisp.

Step 3: use cold water for a while, this dish tastes better.

Step 4: put into a heat-resistant container, add appropriate amount of salt, sugar, white vinegar, monosodium glutamate, sesame.

Step 5: oil the frying pan and add some pepper. It's good to use pepper!

Step 6: when the pepper turns black, pour the oil on the purple cabbage.

Step 7: mix well and put on a plate.

Materials required:

Purple cabbage: half

Cooked sesame: right amount

Salt: right amount

MSG: right amount

White vinegar: right amount

Sugar: right amount

Edible oil: right amount

It's also good to add mustard oil in moderation. Purple cabbage encounter white vinegar, will become bright nine red, so must use white vinegar, and must mix well yo! Good white vinegar is not what we think. It's made of grain. It's nutritious, so you can eat it safely!

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and sweet