The weather is getting hotter and hotter, which makes people have no appetite to eat. It's hard to make a meal, but you can't eat a few mouthfuls. If you eat it hard, your body will feel uncomfortable. In view of this situation, you must make some food with light taste and easy digestion in summer. It is recommended that you often eat purple cabbage. After cold salad, it is refreshing and not greasy, which makes people have an appetite and is very suitable for summer consumption.
Purple cabbage is rich in nutrients, including protein, vitamins, minerals, folic acid, cellulose, etc. Eating purple cabbage often has the effect of promoting defecation, especially suitable for people with constipation and dieters, so friends who have never eaten purple cabbage or usually eat less remember to eat it often.
Purple cabbage, a vegetable, is not suitable for high-temperature cooking, and it is easy to decolorize and lose nutrients, which will also affect the taste. Then the cold purple cabbage must not be blanched. If it is blanched, it is a big mistake!
Purple cabbage is commonly known as purple cabbage. Like cabbage, when it grows, it is rolled up layer by layer. Although it looks particularly clean, in fact, every leaf is a little dirty. Faced with this situation, purple cabbage needs to be cleaned before cold salad, so it must not be cold salad directly.
Cleaning purple cabbage, some people only wash the surface, and some people wash it after shredding, both of which are wrong. The correct way should be to clean the leaves first, and then cut them into filaments, so that cleaning will not cause a lot of nutrient loss, nor will it affect the taste. If you wash them after shredding, on the one hand, it will be difficult to clean, on the other hand, it will discolor and lose nutrients, and it will absorb water, which will greatly reduce the taste.
Solved the problem of cleaning, but how to make cold purple cabbage taste better? Compared with cabbage, purple cabbage is hard and thick, but purple cabbage can't be blanched, so how to taste it directly?
Make cold purple cabbage, don't cut it and season it. Teach you how to do it correctly. It's clean, crisp and delicious. Let me share with you the detailed method of cold purple cabbage. Come and have a look. You might as well make a taste with it. It's really delicious.
Steps of cold-mixed purple cabbage:
Prepare fresh purple cabbage, pay attention when buying purple cabbage, and observe the position of the root. If this place is dry or rotten, don't buy it even if the leaves are good. This kind of purple cabbage is not fresh enough and tastes bad.
Cut the purple cabbage in half. If the purple cabbage is very big, then 1/3 may be enough. If the purple cabbage is a little small, use half.
After cutting in half, remove the root, then divide it into pieces by hand, add water in the pot, add a spoonful of salt and a spoonful of edible alkali, stir until it melts, put the purple cabbage in the pot and soak it for five minutes. After mixing the salt and edible alkali, it has the function of cleaning and sterilizing, so you can clean the gap of the purple cabbage and eat it with confidence.
When soaking, prepare a little minced garlic and some millet pepper rings. If you don't like spicy food, don't use millet pepper. You can also mix it with other ingredients, such as black fungus, cucumber, coriander and red pepper.
Take it out after soaking, rinse it clean, control the water and cut it into thin shreds, as thin as possible.
Don't season directly after shredding, but do one more step. Put shredded purple cabbage in a big bowl, add a spoonful of salt, mix well and marinate for 10 minutes. After pickling, the purple cabbage will be slightly dehydrated, more crisp and more delicious.
Put the minced garlic in a bowl, heat the oil to stimulate the fragrance, then add salt, sugar, soy sauce and balsamic vinegar and stir well.
After the purple cabbage is pickled, pour out the water in the bowl, pour in the right amount of sesame oil and stir, then pour in the juice and stir, so that the cold purple cabbage is ready, clean, crisp and delicious.