1: shred, and it is best to add some green pepper (that is, pepper pull) to shred (function: taste enhancement).
2. Cooling means throwing it into cold water to wash (cooling really means throwing hot things into cold water to cool).
3. Mix the juice, add vinegar to a small bowl (novices can pour vinegar on their hands first to prevent pouring too much, which is generally more appropriate), spicy oil (don't say no, if not, add the oil in Laoganma's spicy sauce, be careful not to overdo it, otherwise it won't smell like vinegar), sesame oil, salt and garlic (of course, garlic should be dissolved, but I don't know how to dissolve it) ) PS: Personally, I prefer to add "Tianjin Garlic and Spicy Sauce", hehe.
4: Mix, this is simple. Sprinkle the prepared juice evenly on the shredded vegetables, and then stir it evenly (I personally like to stir it directly by hand, which is convenient and fast, hehe, remember to wash your hands with Tiens fruit first, haha).
5: OK, you can eat it, but as a producer, you'd better try it first. If it is salty and sour, add a little water and monosodium glutamate. Of course, there is the most important step 6!
Fried purple cabbage with vegetables
Ingredients: 500g of purple cabbage.
Seasoning: white vinegar, salad oil, salt, 3 cloves of garlic and a little monosodium glutamate.
Methods: 1 purple cabbage was washed and cut into small pieces or wide strips, and garlic was mashed. Heat oil in a pot, add garlic and saute until fragrant, add purple cabbage, stir-fry with garlic, that is, add white vinegar (if it is too dry, add a little water or broth), stir-fry with high fire until the dish is soft, add refined salt and monosodium glutamate, and mix well to serve.
Key points: the dishes are bright purple, shiny and crunchy.
Red pickle
Ingredients: 200g of purple cabbage, 50g of carrot, 50g of green pepper and 0/00g of celery/kloc.
Seasoning: white vinegar, refined salt, monosodium glutamate and sesame oil.
Method: Wash purple cabbage, carrot and green pepper respectively, cut into strips, wash celery and cut into sections. First, blanch carrots, green peppers and celery quickly. Put it in a boiling water pot, then add some white vinegar to the boiling water, quickly blanch the purple cabbage, take it out, put it on a plate together, and drain the water; Add salt, monosodium glutamate, white vinegar and sesame oil and mix well.