Cabbage is a treasure all over the body, and you should eat more in winter, it is fresh, crisp and nutritious, and it can also protect the stomach and intestines

 

The indispensable vegetables in winter - boiled and mixed with four treasures, the taste is crisp, appetizing to eat, and can also protect the stomach.

[Ingredients required]: cabbage, potatoes, carrots, vermicelli

[Required accessories]: garlic, green onion, millet pepper, sesame, chili oil, light soy sauce, balsamic vinegar, sesame oil, sugar, salt

——Start making——

Step 1: Prepare the ingredients, half a cabbage, a potato, a carrot, and a small handful of vermicelli. Tips: There is a trick to choosing cabbage, the lighter the weight of the same size cabbage, the better, and the loose cabbage has a tender and crispy texture. Cabbage that grows relatively tight, relatively speaking, the fiber is relatively coarse and hard, and friends who have eaten red cabbage must know that purple cabbage is very firm and hard.

Step 2: Peel the potatoes, wash them and cut them into thin strips, or rub them directly with a silk grater, and then wash off the starch with water for later use.

Step 3: Shred the carrot for later use, it is recommended to cut the shredded carrot finely, the taste will be better.

Step 4: Remove the thick stems of the cabbage and cut it into thin strips for later use.

Step 5: Chop some minced garlic, minced green onion and millet pepper rings into a ceramic bowl, then add a spoonful of white sesame seeds for later use.

Step 6: Boil water in a pot, then blanch the spinach in the pot for 30 seconds, pass the cold water immediately after removal, and then remove and squeeze out the water for later use.

Step 7: Blanch the carrots and potatoes for 40 seconds at the same time, if they are thickly cut, the blanching time should be appropriately extended. After blanching, you should also go through the cold water immediately, and then control the moisture for later use.

Step 8: Cook the noodles soaked in advance for one minute, break them with chopsticks, and then remove the blanched ingredients and put them in a large bowl.

Step 9: Heat the oil, pour the oil into a bowl of minced green onion and garlic and stir-fry until fragrant. In a small bowl, add two tablespoons of light soy sauce, one and a half spoons of balsamic vinegar, a little sugar, a spoonful of chili oil, a little sesame oil and an appropriate amount of salt, stir well and set aside.

Step 10: Pour the seasoned sauce into a large bowl of ingredients, then mix well and serve.

Tips

1: Blanched vegetables should be put into cold water immediately to cool down so that the vegetables have a crisp texture instead of being soft.

2: The practice of keeping simple chili oil at home is as follows:

First of all, prepare the ingredients to be used, including green onions, ginger, garlic, coriander, dried Sichuan pepper, chili flakes or chili noodles, white sesame seeds, and white wine.

Secondly, boil sesame oil, add more cooking oil to the pot, and when the oil temperature is heated to 3, add the sliced green onions, ginger, garlic, dried peppercorns and coriander, keep the heat low, and boil until the spices are yellowed, and the spices are removed.

While the oil is boiling, add 2-3 tablespoons of chili flakes or chili noodles to a ceramic bowl, preferably half each. Add another spoonful of white sesame seeds, then add 1 tablespoon of white wine to moisten the ingredients and mix well for later use.

Finally, bring the oil in the pan to a warm temperature until it smoking, then pour it into a small bowl with the chili noodles in three portrays. Remember to stir with chopsticks every time you use it, and pay attention to safety. Put cold chili oil to serve, and friends who can't eat spicy go to buy chili noodles and tell people to be spicy.