1, cold purple cabbage: washed purple cabbage and cut into filaments for later use;

2. Add a proper amount of salt and sugar to the cut filaments for curing for a period of time, and then pour off the excess water for later use;

3. Add salt, sugar, vinegar, sesame oil and chicken essence and mix well. Make sauce together for use;

4. Pour the prepared sauce on the pickled purple cabbage, mix well and serve.

How to eat purple cabbage

1. Eat raw: Tear the purple cabbage into even pieces, then wash and drain it, and soak it in light salt water for about 20 minutes, so that the pesticide residue on its surface can be well removed. Then wash and drain the soaked purple cabbage before eating it directly, but it is not recommended for patients with bad stomach to eat it directly to avoid diarrhea and abdominal pain.

2. Blanching and cold salad: cut fresh purple cabbage into filaments for later use, boil hot water in a pot, add shredded purple cabbage into blanching water, remove and clean it, drain it for later use, and then pour the prepared sauce on the purple cabbage and stir it evenly to serve.

3. Stir-fry: cut the purple cabbage into shreds or tear it into even pieces, then soak it in light salt water for a while and then clean it with cold water for later use; After the oil in the pot is heated, stir-fry the onion, ginger and garlic until fragrant, then add the purple cabbage and stir-fry evenly, and then add the right amount of salt, monosodium glutamate and vinegar in turn. Can be added according to personal taste, and can be eaten after frying.

4. Squeeze the purple cabbage: clean the purple cabbage and juice it for later use. Then, when drinking, you can add a proper amount of white vinegar, honey and mineral water and mix them evenly before drinking.