It’s not that something was destroyed, but that a reaction occurred. The reason why the red cabbage moss has color when fried is because it is rich in anthocyanins. The anthocyanins react with salt to form blue color, which is good for It has no effect on the human body and can be consumed normally.

Anthocyanins react with salt to form a blue color, which has no effect on the human body and can be eaten normally. The common edible parts of red cabbage moss are the relatively tender parts, so just break them off with your hands. However, for locals in Hubei, they cannot be picked directly by hand, but need to be harvested with a special sickle, so as to ensure the freshness and edible range of red cabbage moss.

How to make red cabbage moss

1. Stir-fried red cabbage moss

Wash the red cabbage moss, cut it into segments, add it to boiling water and blanch it Then take out and drain. After the oil pan is hot, add the red cabbage and moss segments and stir-fry over high heat. Then add some bean paste and stir-fry before eating.

2. Braised bacon with red cabbage moss

Wash the red cabbage moss and fold it into segments of even length. Wash the tenderest part with clean water and drain. Cut the bacon into even slices and add to the oil pan, stir-fry, then add the onion, ginger and garlic, stir-fry until fragrant, then remove. Add the red cabbage and moss segments to the oil pan and stir-fry, then add the bacon slices and stir-fry evenly, then add the seasonings, stir, and then serve on a plate. It is a dish not to be missed with rice.