The weather is getting hotter and hotter to share a delicious recipe for appetizing and eating. It is higher than the calcium content of milk and eggs, so let's see how to make it. The taste is very refreshing and open. Balanced and rich in nutrition, when the weather is hot and you don't want to eat, come to a plate of appetizers and eat.
1. Prepare a cabbage and cut it in half. Take half of it and remove the roots. Cabbage has a high nutritional value. It contains protein, carbohydrates. Vitamins, calcium, phosphorus, and other nutrients. Usually, eating more is particularly beneficial to the body. Cut them all into thin strips and shake them apart and place them in a large basin. Prepare a washed apricot bun mushroom and cut into thin slices. Then cut into thin wires. Cut well and set aside. Half a peeled carrot is first sliced and then thinly shredded. The finer the cut, the better. Cut and put together the cabbage. The black fungus, which has been soaked in advance, is also cut into thin wires. Cut and put in a bowl for later. Prepare a few more cloves of garlic and cut into thin slices and then mince the garlic. Cut well and place in a small bowl. A small handful of washed shallots are chopped into green onions. Cut well and place the minced garlic together. Add a spoonful of cooked white sesame seeds, a spoonful of chili noodles, and pour a spoonful of hot oil to stimulate the garlic flavor. Add a spoonful of salt and a little sugar to freshen up. One small spoonful of chicken essence, two spoonfuls of raw soy sauce. Two spoonfuls of aged vinegar and one spoonful of sesame sesame oil. Stir well and stir the seasoning to dissolve and set aside.
2. Add water to the pot. Bring to a boil over high heat, add a few drops of cooking oil, add cabbage and carrots and blanch the water. Cooking oil can better lock the cabbage and carrots inside the nutrients will not be lost, blanch the water for a minute or so, and then fish out the control water into the cool white pot, give it a cool, so that the taste will be more crisp, and then pour the fungus and apricot mushrooms into the blanched water. Blanch it for a minute, then put in a handful of fans. Blanch it for thirty seconds. It is also a matter of fishing into the cool boiling water for a while, and then fishing out the cabbage and carrots to squeeze out the excess water inside. After squeezing dry, put it in a large basin and shake it out, and then squeeze the mushrooms out of the wood ear apricot. Put it together with cabbage. Next, pour in the sauce. Add a handful of peanut rice and mix well with your hands like I did. Mix well and place in a bowl. Press firmly with your hands. Another plate is buttoned on top. Then turn it upside down and take the bowl off. Such a very tasty and simple cold dish is ready.
