Chili salad with pepper fragrance
By ToniSchuppe
Pi blue is relatively rare in Guangzhou. I will definitely buy it back and cook it by chance. It can maintain its crisp taste by mixing or frying. I like it very much. Also known as cabbage bulbous, it belongs to the cruciferous family. Cut off the hard bottom and peel it, and the white part exposed is the meat. It tastes a bit bitter, like kale; all cruciferous plants have very strong anti-cancer and anti-cancer substances. Because of its hard skin, Pi Lan is not afraid of pesticide residues. Unlike broccoli and broccoli, which are scary and can be eaten with confidence.
- salty and fresh
- mix
- ten minutes
- simple
Steps for Chili salad with pepper fragrance
1
This is the blue I bought.
2
Wash and peel.
3
Cut Pi blue into thin evenly as possible.
4
Salinate the shredded blue and carrot with appropriate amount for 10 minutes, and then rinse off excess salt with cold boiling water.
5
Chop green onions and garlic.
6
Put the two shredded vegetables into a slightly larger bowl and add sesame oil, peppers pepper oil, mature vinegar, soy sauce, chopped green onions and garlic, coriander and a little white sugar (to freshen up).
7
Mix all the above ingredients well and place them on a plate. A crispy pilan-scented pilanz silk is ready. It is excellent as a cold pre-dinner dish.