The nutritional value of blanched purple cabbage is not high, because most of the nutrients in purple cabbage are soluble in water, and once blanched, it will lead to the outflow of nutrients. All you have to do is soak the purple cabbage in salt water for 20 minutes before frying, and remove the pesticide residue before frying.

Purple cabbage is a kind of fruit and vegetable with very high nutritional content, which is common in western food in recent years, and it is usually eaten raw immediately in western food, so that the nutritional components can be preserved to a great extent and the taste will not change greatly.