Using purple cabbage, red pepper and green pepper as raw materials, adding salt, garlic, vinegar, soy sauce and white sesame to make delicious cold purple cabbage. Specific practices are as follows:

Ingredients: purple cabbage 1 piece, 5g of red pepper and 5g of green pepper.

Accessories: salt 1 g, garlic 2g, vinegar 3g, soy sauce 2g, white sesame 1 g.

1 Wash the purple cabbage, shred it, put it in a bowl, and sprinkle a little salt to soften it.

2. Wash and shred green peppers and red peppers and put them in a bowl for later use.

3, soy sauce, vinegar, sugar, salt, a few drops of sesame oil, add a little cold boiled, stir well, and adjust to sauce for later use.

4. Pour the purple cabbage, green and red peppers and chopped garlic into a bowl, and then pour in the prepared sauce.

5. Turn off the fire after the oil is boiled, pour it into the purple cabbage while it is hot, and the cold purple cabbage is finished.

Precautions:

Purple cabbage does not need to be blanched, because a large part of the nutrients in purple cabbage are water-soluble. If blanched, the nutrition of purple cabbage will be lost.