Pleurotus Eryngii Mixed with Cabbage Heart

Name: Pleurotus Eryngii Mixed with Cabbage Heart
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Pleurotus eryngii; 60g Cabbage Heart; 8g Red chili; Some Pepper oil; 2 tbsp White vinegar; 3g Sugar; 2g salt; Some Delicious

by Little Ai Chef

4.9 (1)

Favorite

1

Difficulty

Normal

Time

20m

Serving

2

This cold dish is made with seasonal Chinese cabbage and Pleurotus eryngii. The white color of cabbage and pleurotus eryngii is maintained, and white vinegar, sugar, Mega Fresh, and pepper oil are added. Pepper oil is an indispensable condiment for this dish. It is also the finishing touch to this dish. "

Ingredients

Pleurotus Eryngii Mixed with Cabbage Heart

1. Prepare materials.

2. Wash the eryngii mushrooms and tear them into strips by hand.

3. Shred the cabbage heart.

4. Put shredded cabbage in a bowl and marinate with a little salt.

5. Add water to blanch pleurotus eryngii in a pot.

6. Squeeze the water from the pickled cabbage heart for later use.

7. Take out the blanched pleurotus eryngii and let it cool and squeeze the water.

8. Take an empty bowl and add 2 tablespoons of white vinegar, salt, sugar, and a little delicious freshness. Cut the red pepper into small sections and stir well.

9. Pour the adjusted bowl of juice into the cabbage heart, pleurotus eryngii, add pepper oil and stir evenly.

Tips:
1. Pickle the cabbage heart first to make it more delicious.

2. The blanched Pleurotus eryngii must be squeezed out of water to better absorb the flavor of the soup.

3. Pleurotus eryngii must be torn by hand and not cut with a knife.

4. Pepper oil must not be less, it can be added according to personal preference.