Purple Cabbage Mixed with Potato Shreds

Name: Purple Cabbage Mixed with Potato Shreds
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g potato; 100g Purple cabbage; 30g parsley; Some garlic; Some Vinegar; Some Premium Light Soy Sauce; Some Sugar; Some Spicy sauce

by The joyful life of pyrotechnics

4.7 (1)

Favorite

1

Difficulty

Normal

Time

20m

Serving

2

Now the weather is getting hotter day by day. Cold dishes have also become the protagonist on the table. Today, I used purple cabbage to mix potato shreds. Not only is the color beautiful, but also the taste is very good. Potatoes are rich in dietary fiber, and data indicate that its content is as much as that of apples. Therefore, the gastrointestinal absorption of potatoes is slower. After eating potatoes, it stays in the intestines for longer than rice, so it has more satiety. It also helps to take away some oil and garbage, and has a certain degree of laxative detoxification. effect. Purple cabbage is rich in nutrients, rich in vitamin C, more vitamin E and vitamin B, as well as rich in anthocyanin and cellulose. "

Ingredients

Purple Cabbage Mixed with Potato Shreds

1. Soak the purple cabbage in water to clean it.

2. Peel the potatoes and wash them, cut them into thin slices and then cut into potato shreds.

3. Put the sliced potato shreds in a pot of boiling water, blanch for about 20 seconds, remove and rinse.

4. Cut the washed purple cabbage into filaments.

5. Peel garlic and pat into garlic paste, and cut parsley into small pieces.

6. Take a small bowl, add garlic mash, then add two spoons of premium light soy sauce, one spoon of vinegar, one spoon of spicy sauce meat, and a little sugar to make a sauce.