1. Wash the purple cabbage and coriander soak
2. Boil water in a pot and add a little white vinegar, put the washed purple cabbage with the roots down, blanch it until soft, immediately remove the cold water
3. Tofu shreds and cut into sections (I don’t worry about the boiled water when I bought it outside)
4. Cut parsley and set aside
5. Shredded purple cabbage in cold water
6. The garlic is slapped and cut into fines, and the pepper is cut into circles
7. Knead the dried chili into pieces, put it in a bowl together with chili powder and sesame seeds, heat the oil in a wok and saute the pepper, then pour the hot oil into the bowl and stir it into fragrant chili oil
8. Pour the chili oil into light soy sauce, oyster sauce, sugar, vinegar, salt, and mix well into a bowl of juice
9. Put the purple cabbage, shredded tofu, and coriander on the plate, then pour into the mixed bowl of juice, sprinkle with minced garlic and chili rings, and mix well.
Tips:After the blanching water is cut, an appropriate amount of linseed oil can be added to the vegetables to protect the food section and prevent nutrients from being lost.
