How to make purple cabbage (various): Purple cabbage salad: Ingredients: Purple cabbage 1/4 small tomatoes 6 apples

.Take 1/4 of the purple cabbage, wash and cut into strips. Add water/salt to the pot, bring to a boil, add the purple cabbage and blanch for 1 minute.

2. Wash the small tomatoes and cut them in half. Peel the fruits and cut them into pieces of about 1 cm. Set aside.

3. Put all the ingredients into a salad bowl, top with salad dressing and olive oil, OK.

Sweet and sour purple cabbage: Ingredients: 500 grams of purple cabbage, 10 grams of ginger, 3 dried chili peppers.

Season with appropriate amounts of vegetable oil, refined salt, white sugar, and white vinegar.

Preparation 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 salt and mix. After marinating for 2 hours, gently squeeze out the water and drain.

In the basin.

(2) Remove the seeds from the dried red pepper, wash and cut into thin strips.

Shred the ginger.

(3) Mix salt, sugar, and vinegar into a marinade that suits the 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 aroma. 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.

Characteristics: red and white, spicy, sour, sweet and crispy.

Braised cabbage with sliced ??meat and pigeon eggs: Ingredients: cabbage Accessories: sliced ??meat, pigeon eggs, pickled mustard greens, mushrooms, green onions, ginger Seasonings: salt, chicken essence, oyster sauce, sugar, soy sauce, water starch Cooking method: 1. Wash and cut the cabbage

Blanch it with a cross knife and set aside, mince the pickled cabbage, green onions and ginger, and cut the shiitake mushrooms into strips; 2. Put the pot on fire and pour oil, add the meat slices, green onions, ginger and shiitake mushrooms and stir-fry, add the pickled cabbage, add salt, soy sauce,

Season with sugar, chicken essence and oyster sauce, then add cabbage and pigeon eggs and stir-fry over high heat for a while, thicken the sauce and serve.

Features: complementary nutrition, fresh, salty and sweet.

Purple Cabbage with Chestnut Rice: Ingredients: Ingredients: 150 grams of purple cabbage, 50 grams of canned sweet corn.

Accessories: 10 grams of salad oil, 5 grams of sugar, 3 grams of vinegar, 2 grams of refined salt, 0.5 grams of MSG.

Preparation method: (1) Wash the purple cabbage and cut into shreds; blanch the sweet corn in boiling water, remove and drain.

(2) Heat a pot, add salad oil, add purple cabbage and stir-fry, then add sugar, vinegar, refined salt and MSG and stir-fry briefly, remove from the pot and put it on a plate, wait for the vegetables to cool and stir in the sweet corn.

Features: Crisp cabbage, sweet and sour appetizing purple cabbage and strawberry salad: 1. Slice 300 grams of purple cabbage and blanch in boiling water; pick 150 grams of strawberries, clean and slice them; cut 1 apple into small slices

.

2. Put the three ingredients into a salad bowl, add Kewpie salad dressing, sugar, and chili oil to make the sweet and spicy sauce, refrigerate, and make 4 portions of the finished product.

This style is attractive in color, sweet, spicy and refreshing.

Cold cabbage and green pepper: Ingredients: 500 grams of green pepper, 150 grams of spores cabbage, seasonings: 5 grams of garlic, 5 grams of green onions, 3 grams of salt, 3 grams of MSG, 2 grams of soy sauce, 10 grams of vinegar, 10 grams of sesame oil, 5 grams of dried shrimps, 5 grams of each. 1. Peel off the garlic coating.

Chop into minced garlic; 2. Remove the roots of green onions, wash and cut into shreds; 3. Wash green peppers and cabbage, cut into shreds and serve on a plate; 4. Add minced garlic, shredded green onions, salt, MSG, soy sauce, vinegar, and Sichuan peppercorns

Oil, shrimp skin, mix well.

Mustard rolls: Ingredients: 400 grams of cabbage Seasoning: 50 grams of mustard, 75 grams of white sugar, 5 grams of vinegar, 5 grams of sesame oil, 5 grams of sesame oil, 10 grams of salt, 3 grams of MSG, 2 grams of each appropriate amount 1. Wash the cabbage leaves, and slice off the hard stems.

Pour briefly in boiling water and let cool; 2. Put the boiled vegetable leaves into a basin, mix well with refined salt, monosodium glutamate, and pepper oil, then roll into finger-thick rolls, cut into 4 cm long sections, and place on a plate

3. Mix mustard with boiling water, let it cool, mix with white sugar and white vinegar evenly, put it in a warm place to ferment for 2 to 3 hours, then mix in refined salt and sesame oil, stir well, pour it on the cabbage rolls and serve.

Spicy cabbage: Ingredients: 300 grams of cabbage, a little shredded red pepper.

2 tablespoons of oil, 1 teaspoon of sesame oil, 12 teaspoons each of sugar and refined salt, 13 teaspoons of seasoning powder, a little minced onion, ginger, and garlic.

Method: 1. Remove the old leaves from the cabbage, wash them, cut them into pieces and set aside; soak the red pepper shreds in cold water until soft, take them out and set aside.