Purple cabbage, commonly known as purple cabbage, has purple leaves, which are similar in shape to ordinary cabbage and are common vegetables in life. Purple cabbage contains carbohydrates, protein, folic acid, vitamin A, vitamin E and other vitamins and minerals such as copper, iron, selenium, calcium, manganese and zinc. In addition, compared with other vegetables, purple cabbage leaves are rich in anthocyanins and have high nutritional value. Therefore, compared with ordinary cabbage, it is more "noble" and its price is about one or two times higher than that of ordinary cabbage.

Purple cabbage is rich in active ingredients, such as polyphenols, anthocyanins, glucosinolates, etc. Among them, the content of anthocyanins is the main factor affecting the color depth of purple cabbage. Anthocyanins have strong oxidation resistance and can prevent the body from aging. However, it is easy to degrade when heated, so the color of purple cabbage will change when heated. In life, in order to retain its rich nutrition and crisp taste, we often make purple cabbage into a cold salad to eat. Let's share the specific practices below, which are very simple and can be seen at a glance.

Cold purple cabbage ingredients: half a purple cabbage, vegetable oil, salt, millet spicy, soy sauce, balsamic vinegar, pepper, sugar, cooked sesame seeds and coriander.

Production process:

1, break off the purple cabbage leaves from the spherical structure, soak them in clear water with a little alkali for about three minutes, in order to remove the pesticide residues on the surface of the purple cabbage, carefully clean them after soaking, control the moisture, cut them into filaments, add a spoonful of salt, stir them and kill the water.

2. Take out the water from the purple cabbage, then wash it with pure water, wash off the excess salt, dry it and put it on the plate.

3. Wash the coriander and cut it into sections for later use; Peel garlic, pat it to pieces and put it on shredded purple cabbage.

4, hot pot, put a little vegetable oil, add pepper and millet to fry the scent, remove the pepper, and pour hot oil on the garlic to stimulate the garlic.

5. Take a clean small bowl, add two spoonfuls of soy sauce, two spoonfuls of balsamic vinegar, a little salt and sugar, and stir until it melts, and the juice will be ready.

6. Pour the prepared juice on the purple cabbage, sprinkle with parsley and cooked sesame seeds, and mix well. The purple cabbage salad is ready.

Spicy, crisp and refreshing, it is very good as a appetizer and a small cold dish with porridge. Have you learned it? If you are interested, collect it and give it to your family when you have time.

The above shared the specific methods of cold purple cabbage. I hope I can help you. Thank you for reading. See you next time.