The weather is getting hotter and hotter, which makes people have no appetite to eat. It's hard to cook a meal, but you can't eat a few bites. If you eat hard, your body will feel uncomfortable. In view of this situation, we must make some light and digestible food in summer. I suggest you eat purple cabbage often. It is refreshing and not greasy after cold salad, which makes people have an appetite and is very suitable for eating in summer.
Purple cabbage is rich in nutrients, including protein, vitamins, minerals, folic acid, cellulose and so on. Eating purple cabbage regularly can promote defecation, especially suitable for people with constipation and dieters, so friends who have never eaten purple cabbage or usually eat less remember to eat it often.
Purple cabbage is not suitable for high-temperature cooking, it is easy to decolorize, and the loss of nutrients will also affect the taste. Then cold purple cabbage must not be blanched. If it is bleached, it is all wet!
Purple cabbage is commonly known as purple cabbage. Just like Chinese cabbage, it is rolled up layer by layer when it grows. Although it looks particularly clean, in fact, every leaf is a little dirty. Faced with this situation, purple cabbage needs to be cleaned before cold salad, so it must not be cold salad directly.
Cleaning purple cabbage, some people only wash the surface, and some people wash it after shredding, both of which are wrong. The correct way is to clean the leaves first, and then cut them into filaments, so that cleaning will not cause a lot of nutrient loss and will not affect the taste. If it is washed after shredding, on the one hand, it will be difficult to clean, on the other hand, it will lose color and nutrition, and it will absorb water, which will greatly reduce the taste.
Solved the problem of cleaning, but how to make the cold purple cabbage taste better? Compared with Chinese cabbage, purple cabbage is hard and thick, but it can't be blanched. How can it be tasted directly?
Make cold purple cabbage, don't cut it to taste. Teach you the right way. Clean, crisp and delicious. Share with you the detailed method of cold purple cabbage. Come and have a look. You might as well have a taste. It is really delicious.
Steps of cold mixing purple cabbage:
Prepare fresh purple cabbage, pay attention when buying purple cabbage, and observe the position of roots. If this place is dry or rotten, don't buy it even if the leaves are good. This kind of purple cabbage is not fresh enough and tastes bad.
Cut the purple cabbage in half. If the purple cabbage is large, 1/3 may be enough. If the purple cabbage is a little small, use half.
Cut it in half, remove the roots, then cut it into pieces by hand, add water to the pot, add a spoonful of salt and a spoonful of edible alkali, stir until it melts, and soak the purple cabbage in the pot for five minutes. After mixing salt with edible alkali, it has the function of cleaning and sterilization. You can clean the gaps in purple cabbage and eat it safely.
Prepare a little minced garlic and some millet pepper rings when soaking. If you don't like spicy food, don't use millet pepper. Can also be used with other ingredients, such as black fungus, cucumber, coriander, red pepper and so on.
After soaking, take it out, rinse it, control the water and cut it into filaments. The thinner the better.
Don't season directly after shredding, do more. Shred purple cabbage into a large bowl, add a spoonful of salt, mix well and marinate for 10 minute. The pickled purple cabbage will be slightly dehydrated, crisper and more delicious.
Put minced garlic in a bowl, heat the oil to stimulate the fragrance, then add salt, sugar, soy sauce and balsamic vinegar and stir well.
After the purple cabbage is pickled, pour the water out of the bowl, pour in the right amount of sesame oil and stir, then pour in the juice and stir, so that the cold purple cabbage is ready, clean, crisp and delicious.