Purple cabbage, commonly known as purple cabbage, is a variant of Brassica cabbage in the Brassica family. Because the outer leaves and leaf bulbs are purple-red, it is called purple cabbage, also called purple cabbage. Its leaves are purple-red, with wax powder on the leaf surface, and the leaf bulb is nearly round. Rich in nutrients, especially rich in vitamin C, vitamin U and more vitamin E and B family. So how to make purple cabbage delicious?
How to make delicious purple cabbage
1. Shredded purple cabbage and tofu
Ingredients: 100g purple cabbage, 100g shredded tofu, 5 coriander, white vinegar 20ML, 10ML oil, 10ML light soy sauce, 5g sugar, 3 dried chili peppers, and 10 Sichuan peppercorns.
Method:
1. Shred the purple cabbage and cut off the coriander.
2. Put the tofu shreds and purple cabbage shreds in a large bowl, add white vinegar, light soy sauce, and white sugar, mix well, and finally add dried chili peppers and Sichuan peppercorns on top.
3. Add oil to the pan and heat until 90% hot. Pour the hot oil on the mixed shredded purple cabbage and tofu; finally add the cilantro segments, mix well and serve.
2. Purple Cabbage Salad
Ingredients: 100 grams of fresh purple cabbage, five florets of broccoli, appropriate amounts of small tomatoes, onions, lettuce, and cheese.
Method:
Cut the fresh purple cabbage into thin strips, blanch the broccoli in boiling water for one minute, drain off the water, put it together with the purple cabbage, and then cut the onion Shred the lettuce into small pieces, cut the cherry tomatoes in the middle, put all the vegetables together, add the prepared seasonings and mix well, and finally sprinkle with cracked black pepper.
3. Cold purple cabbage
Ingredients: One purple cabbage, one fresh cucumber, appropriate amounts of salt, white vinegar, and sesame oil.
Method:
1. Remove the outer skin of purple cabbage, wash it with water, then cut it into thin strips, wash the cucumber and remove the skin. Cut into strips, mix with farm salt and marinate for five minutes, discard the marinated soup.
2. Put the pickled purple cabbage shreds and cucumber shreds together, add sesame oil, white vinegar and edible salt and mix thoroughly, then put it on a plate and eat it directly.
3. You can also change the seasoning. You can add an appropriate amount of sugar to marinate. After marinating for ten minutes, remove the water and add balsamic vinegar to season. The purple cabbage obtained in this way is sour, sweet and refreshing, and is particularly delicious.
4. Sweet and sour purple cabbage
Ingredients: 500 grams of purple cabbage, 10 grams of ginger, 3 dried chili peppers. Appropriate amounts of vegetable oil, refined salt, white sugar, and white vinegar.
Method:
(1) Remove the old leaves from purple cabbage, cut off the roots and wash them, cut them into long strips about 4 cm long and 3 cm wide, add a little refined salt Mix and marinate for 2 hours, then gently squeeze out the water and drain into a basin.
(2) Remove the seeds from the dry red pepper, wash and cut into thin strips. Shred the ginger.
(3) Mix salt, sugar, and vinegar into a marinade that suits your taste, pour it into the cabbage, and put some shredded ginger on top of the cabbage.
(4) Add 15 grams of vegetable oil to the wok. After it is cooked, lower the temperature to 40% heat. Add shredded chili peppers to bring out the fragrance. Remove the chili peppers and discard them.
(5) Then pour the purple cabbage and shredded ginger into the hot oil pan, stir-fry for a while, and then serve.
5. Vegetarian fried purple cabbage
Ingredients: 500 grams of purple cabbage. White vinegar, salad oil, appropriate amount of refined salt, 3 cloves of garlic, and a small amount of MSG.
Method: 1. Wash the purple cabbage and cut it into small pieces or wide strips, and smash the garlic. 2 Heat oil in a pot, add garlic and sauté until fragrant, add purple cabbage, stir-fry garlic and garlic over high heat, then add white vinegar (if it is too dry, add a small amount of water or broth), stir-fry quickly over high heat until the vegetables are soft, add refined salt , MSG, mix well and take out of the pot and serve on a plate.
Features: The dishes are bright purple in color, shiny and crisp in taste.
6. Red pickles
Ingredients: 200 grams of purple cabbage, 50 grams of carrots, 50 grams of green bell pepper, and 100 grams of celery. Appropriate amounts of white vinegar, refined salt, MSG, and sesame oil.
Method: Wash the purple cabbage, carrots, and green bell peppers separately and cut them into strips. Wash and cut the celery into sections.
First put carrots, green bell peppers, celery, etc. into a pot of boiling water and quickly blanch them out. Then add some white vinegar to the boiling water. Blanch the purple cabbage quickly and remove it. Put it on a plate and drain away the water. Add salt, Mix MSG, white vinegar and sesame oil and serve. Bright and colorful in color and rich in nutrients.