Cold iced vegetables

Overview

Vegetable experts from the Institute of Vegetables and Flowers of the Academy of Agricultural Sciences said that iceberg, also called crystal iceberg, is an ice-leaf sunflower belonging to the Apricotaceae family in plant classification. It is actually an alkaline succulent. Its main feature is that there are a large number of large bubble cells on the leaves and stems, which are filled with liquid and look like ice crystals. The liquid in the bubble cells contains salt, so it tastes salty. Ice cabbage is rich in amino acids, anti-acidification substances and other highly functional substances. It is a vegetable with high nutritional value. The low sodium salt contained in it has many benefits for the human body. Stored in the refrigerator at 0℃-5℃, it can be stored for 5-7 days. The first time I ate this dish was in Taoranju. The mixture of sour, spicy and sweet tastes very good. The restaurant staff said that iced vegetables are mainly eaten cold here and used as dipping sauces

Tags

• vegetarian dishes
• garlic
• homemade sauce
• ice vegetables
• millet pepper
• sugar
• vinegar
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Wash the ice vegetables, drain the water and put them on a plate

   

2. 2 Sauce: soy sauce, vinegar, sugar = 1:1:1, appropriate amount of sesame oil, minced garlic, small chili pepper, mix thoroughly.

   

3. 3 You can also eat it with dipping sauce. This is the sauce I stir-fried myself. My family likes it very much. It is not as salty as the bought one. Here are the steps for adding the stir-frying sauce next time

   

4. 4 Just mix the vegetables with the sauce, or eat it directly, you can do as you like