Purple cabbage, also known as red cabbage and red cabbage, is a kind of cabbage. Its outer leaves and bulbs are purplish red, hence its name. Purple cabbage, also known as purple cabbage, has purplish red leaves, waxy powder on the leaves and nearly round bulbs. Rich in nutrients, especially vitamins C and V, vitamins E and B, so how to make purple cabbage delicious? Here's how to make purple cabbage.

The method of purple cabbage 1. How to eat purple cabbage well

Stir-fried purple cabbage ingredients 500 grams of purple cabbage. Seasoning white vinegar, salad oil, refined salt, 3 cloves of garlic and a small amount of monosodium glutamate.

[Method] Method: 1 Wash and cut purple cabbage into small pieces or wide strips, and mash garlic. Heat oil in a pot, add garlic to make it fragrant, add purple cabbage, stir with garlic evenly with high fire, that is, add white vinegar (if it is too dry, add a little water or broth), stir quickly with high fire until the vegetables are soft, add refined salt and monosodium glutamate, and stir evenly.

The specialty is bright purple, shiny and crisp. Vinegar purple cabbage

Ingredients: purple cabbage100g, Chinese cabbage100g, 2 grams of seasoned fragrant leaves, 20 grams of vinegar, 3 grams of salt and 2 grams of mustard.

[Exercise] (1) Wash and shred the purple cabbage and marinate it with salt for 30 minutes. (2) Mix laurel leaf vinegar and mustard, add water, simmer for 3-5 minutes, and take juice. (3) Mix the juice with pickled purple cabbage and Chinese cabbage, and let it stand for 2 minutes before eating.

Tips for making patients who like to eat sweet and sour, put a few pieces of rock sugar in moderation.

Chop the cold purple cabbage (1), preferably add some shredded green peppers (2) and cool it, that is, throw it into cold water and wash it (3). Mix the juice, put the vinegar, sesame oil, sesame oil, salt and garlic into a small bowl (4), spread the mixed juice evenly on the chopped shredded vegetables, and then stir it evenly.

Fried pork slices with purple cabbage

Raw materials: purple cabbage, lean meat, raw flour, tender meat powder, yellow wine, soy sauce, salt, oil and ginger.

[Exercise]: 1. Cut the lean meat into small pieces and marinate it with raw flour, tender meat powder, yellow wine, soy sauce and ginger for 15 minutes (slightly salty); 2. Tear the purple cabbage by hand, clean it and tear it into small pieces (the smaller the better, because the purple cabbage leaves are thick and not easy to taste); 3. Add oil and heat it, stir-fry the braised pork slices with high fire, crush them and put them on a plate, and keep the braised pork juice for later use;

4. Add a little oil, heat it, pour in the purple cabbage and stir fry for 5 seconds, then add the bacon seasoning and continue to stir fry 10 second. Pour the fried meat slices into the pot and continue to stir fry for one minute. If the bacon is raw and has a lot of smoke, you don't need to add salt, you can take it out directly.

Second, the nutritional value

Purple cabbage is rich in nutrition. According to the determination, every 100g of fresh vegetables contains carotene 0. 1 1 mg, vitamin B 10.04 mg, vitamin c 39mg B 20.04mg, nicotinic acid 0.3 mg, sugar 4% and protein 1.3%. Nutritional value and use of purple cabbage Purple cabbage is rich in nutrition. Its main nutritional components are similar to those of Chinese cabbage (that is, green vegetables), and each kilogram of fresh vegetables contains 27-34 grams of carbohydrates. Crude protein 1 1 ~ 16g contains more vitamins and minerals than Chinese cabbage. Therefore, it is recognized that the nutritional value of purple cabbage is higher than that of Chinese cabbage.

Purple cabbage is not only nutritious, but also compact in structure, bright in color and cold-resistant. It is a very popular vegetable with heat resistance, high yield and storage and transportation resistance. It is mainly used as salad or western food in Europe, and can be used for raw food, soup and fried food.

Purple cabbage can be eaten raw or fried. But in order to maintain nutrition, it is better to eat raw food. If food is fried, it needs to be fried first, then fried, and then cooked quickly.

Every100g edible part contains protein1.4g, fat 0. 1 g, sugar 3.3g, calcium 57mg, phosphorus 42mg and iron 0.7mg.. Used for frying, boiling, cold mixing and color matching, with special aroma and flavor. You can cut it in half, blanch it on a plate and dip it in sauce. Europeans often chop it up and mix it with salad dressing.