1. Wash the eggs, put the eggs in the pot to boil and cook for 6~7 minutes
2. The native eggs are not big, they are cooked for 6 minutes and then removed and put in ice water to cool down
3. Set aside eggs for use
4. Wash purple cabbage, lettuce, and carrots and set aside
5. The egg is cut into 4 petals with dental floss, you can see a little bit of a heart
6. Tear the purple cabbage and lettuce by hand, cut the carrot into thin slices, and put in the egg
7. Red wine vinegar or rice vinegar with sugar, salt, olive oil, mix thoroughly to form oil vinegar juice, the ratio of oil vinegar juice: oil: vinegar: sugar = 3: 1: 1 is the best, feel greasy can reduce the amount of olive oil
8. Just put the vinaigrette on the salad before eating
Tips:You must grasp the time to boil the soft-boiled eggs. The egg is very small, only 6 minutes.
