Ingredients: half a purple cabbage, appropriate amount of minced garlic, rice vinegar, soy sauce, salt, sugar and sesame oil.

Practice steps:

1. First remove the old skin from the purple cabbage, and then cut it in the middle to remove the root of the purple cabbage.

2. Next, cut the purple cabbage top knife into filaments, the thinner the better. Rinse with clear water, and control the moisture for later use.

3. Add one spoonful of edible salt and two spoonfuls of white sugar to the purple cabbage with good water control and stir well. This step is to kill water for purple cabbage. After the water is killed, the taste of purple cabbage will be crisp, and there is no such blunt taste.

4. Prepare a bowl of juice while killing purple cabbage. Add two spoonfuls of rice vinegar, one spoonful of soy sauce, one spoonful of sugar and appropriate amount of minced garlic to the bowl and mix well for later use.

5. It takes about half an hour for purple cabbage to kill water. Squeeze out excess water after half an hour, but don't rinse with water. If washed with water, anthocyanins will lose more.

6. Finally, put the dried purple cabbage into the basin, add the prepared bowl juice, and mix well to serve.

This kind of cold purple cabbage tastes crisp, sour and sweet, and won't have that blunt taste.

Final summary:

If you want purple cabbage to be crisp and have less loss of anthocyanins, you need to kill it with salt and sugar. After killing the water, you can't wash it with water, and control the excess water.