Sweet and Sour Purple Cabbage
1.
Cut the purple cabbage in half and remove the roots.
2.
Cut shreds into a basin, sprinkle with a spoonful of salt, and marinate for 2 hours, stirring constantly. Always marinate the juice and then squeeze the juice out as dry as possible.
3.
Pour in 3 tablespoons of vinegar and 3 tablespoons of sugar, and marinate for more than 1 hour (the longer the time, the better the taste), and keep turning in the meantime. Cut the green onion and ginger into shreds. Place the green onion and ginger on the top of the dish after marinating. Put the oil in the pan and fry the pepper first, remove the chili after frying, remove it after frying, and reheat it. When the oil temperature is 80% hot, immediately pour it on the shredded green onion and ginger. Finally, pick out the shredded green onion and ginger and mix well. .
4.
Remove the leaves of the coriander and cut the coriander stalks into small pieces.
5.
Pour the coriander stalks into the basin and stir together, and the best of the cold dishes is born.
Tips:
1. The sourness and sweetness vary from person to person. If the taste is heavy, you can put more sweet and sour, and if the taste is light, you can put less.
2. Pickling is very important. Whether it is crispy or not depends on whether the pickling is good or not. Under normal circumstances, you can hear a crisp chewing sound about one meter.
