Ingredients: cauliflower 1 piece, appropriate amount of pepper slices, 2 garlic petals, 2 oranges 1 piece, 2 oranges1piece, 3 oranges1piece, 2T apple vinegar, fine sugar 1T, and salt.

Practice steps:

Cabbage is a big dish, and orange is a fragrant cheese, not Liu Ding. The orange peel is thicker, and orange juice is sweet and delicious. It can be added to cold dishes to enhance the taste.

First, scrape off the green skin of Chinese cabbage, then slice it with a kitchen knife, the thinner the better, and then marinate it with 1 sweet spoon of salt, at least 1 hour, drain the water without washing, and set aside.

Wash and dry the orange, peel it with a kitchen knife, as long as the orange peel is outside, the less white the better, because it will be bitter, put as many as you like, about 1/3, and cut the orange peel into filaments. After cutting, squeeze out the orange juice for later use. The oranges are different in size, so one or two depends.

Chop garlic cloves, slice peppers, put them all in, add sweet and sour and orange juice, taste salty, add salt as appropriate, let all the materials soak in the soup, wrap them in a cleaning film, send them to the refrigerator, and marinate overnight.

You can eat it the next day. It's sweet and sour, full of orange flavor, sweet and spicy, crisp and very delicious.

Nutritional value of cabbage:

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.