For cooking reasons, in addition, the red cabbage must be fried. If it is not cooked, it will taste bitter. It cannot be eaten with some bitter foods, otherwise it will also affect the taste.

The bitter taste of red cabbage moss is not related to the toxic substances produced by itself. Generally, the quality of cabbage moss is intact, the leaves and stems are not damaged, and there is no special smell. If the texture is crisp and refreshing, you can eat it with confidence. It will not cause harm to health, but if the red cabbage moss smells strange or has a strong bitter taste, it is not recommended to eat it. It may be harmful to health. It is safest not to eat it just in case.

Processing method:

1. Peel off the skin of the red cabbage moss. The bitter taste of the red cabbage moss mostly comes from the red skin of the red cabbage moss. If we remove all the red skins of the cabbage moss, After peeling it off, a large part of the bitterness will basically be eliminated.

2. Cut off the older stems. The thicker stems near the bottom generally have a stronger bitter taste, and the red cabbage moss ages quickly. The stems are the place with the heaviest residual bitterness. Remove them. From the thick and old stems, only the fresh and tender upper part tastes crisper and sweeter.

3. Choose frosted red cabbage moss. Generally, cabbage, cabbage, red cabbage moss, and cabbage moss that have been frosted will become sweeter, because after frosting, the content of these vegetables Substances such as amylase will be hydrolyzed into maltase, which will increase the sugar content of plants and increase the amino acid content. The large production of soluble sugars and amino acids can reduce the freezing point of solutions within plant cells, and the antifreeze in plants Egg whites also prevent ice crystals from damaging cell structures, so the vegetables taste sweeter and more delicious.