Mixed vegetables

Overview

How to cook Mixed vegetables at home

Tags

• cold dishes
• home cooking
• pregnant women
• old man
• breakfast
• late night snack
• beginning of spring
• spring recipes
• summer recipes
• beginning of summer
• students
• bitter chrysanthemum
• chicken essence
• chili
• cucumber
• lettuce
• light soy sauce
• oil
• onions
• white sugar
• white vinegar
• zanthoxylum bungeanum
• cherry tomatoes
• garlic
• purple cabbage
• salt

Ingredients

Steps

1. 1 Prepare the vegetables to be used~

   

2. 2 Cut the purple cabbage into shreds and blanch it in boiling water ~ it doesn’t take too long ~

   

3. 3 Stir-fry the chili peppers and Sichuan peppercorns over low heat until fragrant, discard the chili peppers and Sichuan peppercorns, and let the oil cool before using~

   

4. 4 Use white vinegar, sugar, salt, chicken essence, light soy sauce and cooled pepper oil to make a juice and set aside~

   

5. 5 Slice the cucumber, tear the lettuce and bitter chrysanthemum into small pieces, cut the tomato into two halves, mince the garlic, put the purple cabbage and onion in a large bowl ~

   

6. 6 Pour in the prepared juice, mix well and serve ~