Cold Colored Vegetables

Overview

Summer is coming, and various cold dishes are on the table again. Colorful vegetables mixed into cold dishes do not lose nutrients and are a beautiful sight on the table.

Tags

• cold dishes
• apple cider vinegar
• balsamic vinegar
• cucumber
• dried chili pepper
• edible oil
• msg
• onions
• yellow pepper
• carrot
• peppercorns
• purple cabbage
• red pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Ingredients: Wash the red and yellow peppers and cut them into strips of 5 cm long and 0.5 cm wide. Cut the cucumber into strips of the same size. Wash and cut two leaves of purple cabbage into slightly thinner strips. Cut the onion into strips. Cut the carrots into thin strips and put the ingredients in a basin for later use.

   

2. 2 Add salt, monosodium glutamate, apple cider vinegar, and balsamic vinegar to the basin.

   

3. 3 Place shredded carrots on top of various ingredients.

   

4. 4 Turn on the heat and add appropriate amount of cooking oil to the pot.

   

5. 5 When the oil is heated for 7 or 8 minutes and is mature, add peppercorns and dried chili peppers and fry until fragrant.

   

6. 6 Pour over the ingredients and add a little sesame oil.

   

7. 7 Mix well and serve on a plate.