Purple cabbage is a pure natural healthy fruit and vegetable with very high nutrition. It is a low-fat crude fiber food with high anthocyanin content and high nutrition. It is rich in folic acid tablets. The cooking method of purple cabbage is relatively simple, only frying and cold compress. However, purple cabbage feels harder than ordinary cabbage, so many people think that cold-applied purple cabbage must be blanched.
However, some people say that cold purple cabbage can be eaten directly raw, and all kinds of nutrients and delicacies will not be lost. Some people say that cold purple cabbage can be blanched, which can remove pesticide residues. Purple food contains procyanidins, and so does purple cabbage. The nutrients contained are basically water-soluble, which makes most of the nutrients flow out after blanching. No one knows whether the cold purple cabbage is eaten raw or boiled. No wonder it tastes bad. The following is a processing method of cold purple cabbage, which is not black, crisp and delicious.
The first recipe: cold purple cabbage Ingredients: 400g of purple cabbage, 4 dried peppers, 6 cloves of garlic seasoning: 2g of salt, soy sauce 10g, vinegar 10g, oil consumption 10g, sesame oil. The correct method: tear the purple cabbage into pieces and clean it.
Step 2, put water in the pot, turn off the fire after boiling, and put the purple cabbage in boiling water 15 seconds. Hurry up and put it in cold water. Salt, soy sauce, vinegar, oil consumption and sesame oil are put into a seasoning bowl. Shred purple cabbage, chop garlic, put in a bowl and pour in seasoning. Stir-fry the peppers and pour them into a bowl. Just mixing.