Let's take a look at the practice of cold cabbage:
Cabbage salad
1. First of all, we prepare half a washed cabbage, remove the roots and cut into wide strips, cut half an onion into pieces and put it in clean water, and wash it for a while to remove the spicy taste of the onion.
2. A handful of soaked fungus is cut into small pieces, a red pepper is cut into circles, and it is put together with fungus for color matching. After a few pieces of garlic are scattered, it is cut into minced garlic.
3. After all the ingredients are ready, let's go to the next step, boil water in the pot, add a little salt and vegetable oil, and the salt will taste at the bottom, and the vegetable oil can keep the cabbage bright. After the water is boiled, pour the fungus and cabbage into the pot, blanch for about 2 minutes, then pour out the cabbage after it is cut off, rinse with clear water to cool and control the water, and rinse with clear water to make the cabbage taste more crisp.
4. Then pour the cut Jiang Mo into a pot, add 2g of salt, monosodium glutamate 1 g, a little fresh sugar, soy sauce10g, aged vinegar10g, 5g of sesame oil and 5g of scallion oil, and mix well. Pour the cabbage and auricularia into the pot, and put it into the chopped onion pot and mix well.
nutritive value
1. Cabbage has a high moisture content (about 90%) and a low calorie, but the calorie in most shredded cabbage salads is five times higher than that in simple cabbage. Because salads often contain oily seasonings, people who want to lose weight by controlling their diet had better use low calorie seasonings to make salads.
2. Cabbage is rich in potassium and folic acid, and folic acid has a good preventive effect on megaloblastic anemia and fetal malformation, so pregnant women and anemia patients should eat more cabbage.
3. the nutritional value of cabbage is almost the same as that of Chinese cabbage, and the content of vitamin c is about twice as high. In addition, cabbage is rich in folic acid, which is an advantage of cabbage vegetables. Cabbage is rich in vitamin C, vitamin E, β -carotene and so on, and the total vitamin content is three times more than that of tomato.