Ancient breakfast flavor on the tip of her tongue
09- 16 23:09 Gourmet Talent
pay close attention
Today, I share a cold salad with you. It tastes sweet and sour without a drop of oil. It is really refreshing and delicious to eat it in hot summer. Even if you lose appetite, you want to eat it. Moreover, it is super simple and you can succeed with your eyes closed. It belongs to Aauto Quicker's home cooking, and it is sweet and sour purple cabbage.
Purple cabbage, commonly known as purple cabbage, like purple potato, is a kind of vegetable with high nutritional value, known as natural health care products, and is rich in vitamins C, E and B, anthocyanins and cellulose. Rich in sulfur, it is very beneficial to maintain skin health.
Sweet and sour purple cabbage
foodstuff
3-4 leaves of purple cabbage, a little salt, a little sugar and a little white vinegar.
Specific practices
1/ Peel off 3-4 leaves of purple cabbage, soak in light salt water or baking soda for a while, and clean. This amount can be used to make a plate.
2/ Peel off a few leaves at a time, and the rest is better preserved. Purple cabbage is very resistant to eating. A purple cabbage can be eaten several times in the refrigerator. Remember to seal it with a fresh-keeping bag to prevent water loss. It is a kind of dish that is well stored and can be seen in supermarkets almost all year round.
3/ Cut into filaments, as fine as you can. Good purple cabbage leaves are thick, cut as thin as possible, and it doesn't look too thin when cut.
4/ Add a little salt and stir, then add a proper amount of white sugar and white vinegar and stir well.
5/ Let it stand for 5- 10 minutes to taste, and then serve it on a plate. It is sour and sweet, very refreshing and appetizing.
6/ Do you want to drown the purple cabbage? My experience is not drowning. There are two reasons:
First, most of the nutrients it contains are water-soluble, so it will lose a lot when it is boiled, and the loss of nutrients in direct cold salad is the least.
Second, after blanching, the color becomes quite ugly, blue is not blue, purple is not purple, and the original crisp taste becomes neither crisp nor soft, which is quite unpalatable.
7/ I remember that the first time I cooked it, I blanched it and wasted a few leaves. Later, I cooked it directly in cold salad, which was liked by the whole family.
8/ Not only in summer, especially in the Spring Festival, which is inseparable from big fish and big meat, it is quite popular to make a plate, whether it is for your family or for friends and relatives. Maybe one plate is not enough. Practice quickly at ordinary times, and visitors at festivals will show off their skills. An ordinary dish will make you look better.