Health benefits
Purple cabbage: low protein
Fungus: delay aging, antioxidant, anti-cancer and prevent cancer
Ingredients
Purple cabbage ( Half ) | Peanuts ( Half a bowl ) |
Dried lily (a little) | Wood fungus (a little ) |
Green and red peppers ( 1 each ) | Light soy sauce ( 1 spoon ) |
Aged vinegar ( 1 spoon ) | Salt ( 1 spoon ) |
Sugar ( 1 spoon ) | Chicken essence ( 1 spoon ) |
Sichuan pepper oil ( appropriate amount ) |
How to mix peanuts, lilies and cabbage
1. Prepare the ingredients.Wash the fungus, lily, and peanuts and soak them in warm water.Wash and cut the purple cabbage into shreds.
2. Cut the purple cabbage, add 1 spoon of salt and 1 spoon of sugar and marinate for ten minutes Then squeeze out the water.Boil the soaked peanuts, lilies and fungus for a while in boiling water, take them out and clean them.
3.Then cut some shredded green and red peppers.If you can't eat peppers, put one aside.If you can eat spicy ones, Put two more (if you like coriander, you can add some more coriander leaves).
4. Mix all the ingredients together, add 1 spoon of light soy sauce, 1 spoon of mature vinegar, 1 tbsp chicken essence and mix thoroughly.
5. Then fry it with some peppercorn oil and pour it on.
6. Sweet and sour, spicy and perfect for rice!
Tips
Marinate purple cabbage with salt and sugar for a while until it becomes crispy and tender (I learned this technique from Brother Jamie)
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