Cold red cabbage
A refreshing cold dish in summer, the simpler the preparation of purple cabbage, the better ~~
Recipe Recommendations
- purple cabbage appropriate amount
- fans appropriate amount
- fungus appropriate amount
- garlic appropriate amount
- Hangzhou pepper appropriate amount
- garlic appropriate amount
- rice vinegar appropriate amount
- steamed fish drum oil appropriate amount
- olive oil appropriate amount
- chili oil appropriate amount
- chicken essence appropriate amount
- lemon juice appropriate amount
Steps for Cold red cabbage
1
Ingredients: purple cabbage, vermicelli, soaked fungus, garlic, pepper.
2
Shred purple cabbage and pour into a container.
3
Add a spoonful of salt to the container and marinate the water. After marinating, pour in water to wash and drain.
4
Soak the vermicelli in boiling water until soft. (Put the vermicelli in an airtight container, add boiling water, and cover the lid to soak quickly.)
5
Shred black fungus. You can eat it raw or blanch it in water before cutting it.
6
Cut the pepper into small dices.
7
Mash the garlic into garlic paste and set aside.
8
Seasoning juice: mashed garlic + pepper + rice vinegar + steamed fish drum oil + olive oil + chili oil + chicken essence
9
Pour the soaked vermicelli and chopped fungus into a bowl of purple cabbage, and add the seasoning juice.
10
Add a small amount of lemon juice, stir well, and serve.