Purple cabbage mixed with peanuts

When summer comes, cold dishes are essential. Of course, you can't miss the delicious purple cabbage mixed with peanuts.

The main ingredients are purple cabbage and peanuts, which can be prepared according to your own preferences. The ingredients need four pieces of garlic, white vinegar, sugar, cooking oil and sesame oil.

Traditionally, ingredients should be processed first. First, choose peanuts, choose a big, full and fresh color. Rinse our selected peanuts with water, and then soak them in cold water for about two minutes.

At this time, you can cut garlic into powder, let it fully oxidize and volatilize the garlic flavor.

While waiting, mix the sauce. Prepare a small bowl and add one tablespoon of white vinegar, one tablespoon of sesame oil, one tablespoon of sugar and half a teaspoon of salt.

Take out the prepared peanuts, drain the water, put them in a heated wok and fry the excess water. Turn on a small fire, add cooking oil until the peanuts are less than half, then stir-fry until the peanuts change color, then turn off the fire and take out the peanuts.

Don't forget our guest of honor, purple cabbage, break it from the outside to the inside, wash it with water, and cut it into thin strips one centimeter wide for use.

At this point, add half a pot of cold water to the wok, add a spoonful of salt and a few drops of oil after boiling, add the cut purple cabbage, taste it after boiling, and almost take it out and put it in a soup bowl to dry. When boiling water, take a proper amount of fried peanuts (extra peanuts) and put them in a fresh-keeping bag. After cooling, squeeze out the air and tie them tightly. You can use it next time, or you can use it as porridge or snack. ) and crush peanuts with a thick knife. Put it in a cooked purple cabbage bowl, add minced garlic, mix well with the seasoning (you will find that its color becomes brighter at this moment), add chopped flowers and mix well to serve.

Steamed chicken with purple cabbage

Low-fat steamed eggs with delicious purple cabbage are simple and easy to operate, with no mistakes, suitable for all ages.

Now you need to prepare 50 grams of spinach, 30 grams of purple cabbage, 3 eggs and half a spoonful of salt.

Handle the ingredients, spinach and purple cabbage, wash them, tear them into 5cm pieces by hand and water them.

Stir the eggs with half a spoonful of salt.

All the above items are poured together and stirred to ensure that each leaf can be hung in the egg liquid.

Then find a plate with oil, preferably a square plate. Pour all the above samples and smooth them.

When it's ready, steam it in the pot for 8 minutes. It tastes bad when it's old. After the pot is cold, it is very easy to buckle out because the plate is oiled. You should eat the square five-pointed star yourself and put some sesame oil on it at last!

It must be remembered here that eggs should not be beaten too loosely, and a little protein is beautiful. Because the utensils used are different, pay attention to the heat when steaming to ensure that it is just cooked.

Mixed vermicelli with purple cabbage

First of all, handle the purple cabbage, cut the purple cabbage in half and cut it as thin as possible.

Put the cut purple cabbage into a bowl, add 2 grams of salt and mix well. Set aside and marinate for 10 minutes.

Other ingredients can also be prepared at the same time. Put another fan in boiling water for about two minutes. I used Longkou vermicelli. After soaking soft, I cut it with scissors, cut it a few times more and cut it shorter.

Wash the soaked vermicelli with a colander, and pay attention to pure water. If there is no water purifier, use cold boiled water.

Soak the vermicelli in cold water after taking a shower, and once again, pure water or cold boiled water.

Then prepare garlic, millet spicy, ginger, omit millet spicy if you don't eat spicy, and chop them all.

By this time, the purple cabbage was almost pickled. Squeeze a little and pour out the water, so that there won't be too much water. Squeeze it to make the purple cabbage softer, tastier and more tasty.

Then there is sauce, a spoonful of soy sauce, two spoonfuls of vinegar and two spoonfuls of sugar.

Don't forget to drain the vermicelli, mix all the vermicelli with the sauce, add two spoonfuls of sesame oil (sesame oil will be delicious, but I didn't put it to lose weight, so it's refreshing) and mix well.

Remember to stir it for a while, then put it on a plate and sprinkle some shallots. You can put it in the refrigerator for half an hour in summer, which is very refreshing.

Purple cabbage skin peeling

Finally, I will teach you a way to make a thin face with purple cabbage.

What to eat in summer, face-lifting is essential. Speaking of colorful plastic surgery in Northeast China, I think many people have heard of it. This is a special cold salad in Northeast China, but it is very popular in summer. Face-lifting QQ bomb wrapped in sesame sauce, with colorful vegetables, super enjoyable, like eating goods continue to look down ~

Please prepare the ingredients in advance. Our protagonist today has a proper amount of purple cabbage, a thin face bag, shredded pork 15g, sesame sauce 30g, white sugar 1 spoon, white vinegar 1 spoon, 2 tablespoons of umami soy sauce, coriander, cucumber 1 root, carrot 1 root and egg skin 3.

Clean all vegetables and cut them into filaments.

Put the cut fine materials on the outside of the plate, leaving a place to lift the skin in the middle.

Now it's time to fry the meat. Take the pot and leave the bottom oil. Stir-fry the shredded pork with low heat to change color, and then add a spoonful of soy sauce. Stir-fry until fully cooked, and pour out for later use.

Put the sesame paste prepared before into a larger container, and put the fragrant soy sauce into it.

Then add white vinegar and sugar, the amount of white vinegar should not be too much, and the acidity is too heavy to affect the taste. The amount of white sugar can be more than white vinegar, and it is sweeter.

After all the seasonings are put in, stir with a spoon to dilute the sesame paste.

Then put the thin face into the diluted sesame sauce and mix well, then pour it in the middle of the plate.

Put the pre-fried shredded pork on the face lift, and then add the coriander.