During this harvest season of cabbage, vegetable farmers in many provinces and cities have not realized the joy of a bumper harvest. They are faced with the continued decline in cabbage prices and even slow-selling...
Although the vegetable prices in front of us are not low, they are nothing compared to those vegetable farmers who face almost bankrupt. All we can do is call on society to lend a helping hand to help them overcome difficulties...
A healthy diet must not only strive for acid-base balance, but also ensure that the body can obtain comprehensive and balanced nutrition. Only in this way can we achieve the goal of strengthening muscles and muscles or losing weight.
Choose food and try to buy fresh food, preferably green organic food. Cabbage is a good choice. The taste is sweet, crisp and tender, and you can eat it all year round...
Limon-flavored cabbage salad
By LoyalMante
Recipe Recommendations
- cabbage half a piece of
- purple cabbage a little
- fans 1 handful
- lemon juice a little
- sesame oil 3 teaspoons
- white vinegar 1 teaspoon
- salt a little
- black pepper 2 teaspoons
- sour and salty
- mix
- ten minutes
- ordinary
Steps for Limon-flavored cabbage salad
1
Prepare cabbage, purple cabbage, and lemon.
2
Prepare salt, sesame oil, white vinegar, and black pepper.
3
Put white vinegar, sesame oil, and salt into a bowl, and add black pepper powder.
4
Mix well and mix well into vinaigrette.
5
Wash the cabbage and cut it into thin threads.
6
Wash the purple cabbage and cut it into thin threads.
7
Blanch the vermicelli in boiling water until 80% cooked.
8
Drain the vermicelli, place it in a bowl, add the shredded purple cabbage and mix well.
9
Put the shredded cabbage into a plate.
10
Place the mixed vermicelli on the shredded cabbage.
11
Drizzle with oil and vinegar sauce.
12
Cut the lemon and squeeze the lemon juice onto the vermicelli; mix well while eating.Limon-flavored cabbage salad Make Tips
1. Cut the cabbage into thin threads to taste faster. 2. You can prepare more oil and vinegar juice at a time and store it in the refrigerator for easy use. 3. Lemon juice can also be eaten thoroughly with vinaigrette; if you don't have lemons, you can not use them. 4. After blanching the vermicelli in water, you can mix well with a little oil to avoid adhesion.