A: You don't need to blanch purple cabbage when it is cold.

Purple cabbage is also a common ingredient in western food. It is basically eaten raw in western food, and it is the best way to eat with the least nutritional loss. However, because the purple cabbage may be sprayed with alcohol and pesticides during the planting process, it is suggested that before making cold purple cabbage, it is better to treat the purple cabbage in the following way.

How to reduce the nutritional loss of cold purple cabbage;

Peel off the purple cabbage piece by piece, soak it in light salt water for15 ~ 20 minutes, then take it out, rinse it and cut it into filaments. Then you can make cold purple cabbage in your favorite way. Although it is impossible to completely remove pesticide residues, it is much safer than washing and eating directly. This processing method is not only suitable for cold salad, but also suitable for all kinds of eating methods such as fried purple cabbage.

If you don't blanch, you will feel uncomfortable. You can also blanch the peeled purple cabbage in boiling water for about 15 seconds. Remember to blanch the sliced purple cabbage in the pot for no more than 15 seconds. Immediately after scalding, take out the pan and rinse with cold water, then drain and cut into shreds for cold salad. This is the least loss of nutrition and taste.

The worst treatment method is to shred the purple cabbage first, and then soak it in light salt water or blanch it. As a result, all the water-soluble nutrients in the purple cabbage are lost to the water.

Recommended home-cooked practices of cold purple cabbage:

Home-cooked method of cold-mixed purple cabbage;

1, prepare raw materials: purple cabbage, green and red peppers, and condiments.

2. Purple cabbage and green pepper are cut into filaments.

3. Add the right amount of salt.

4. Add garlic and sugar.

5. Add white vinegar and olive oil.

6. Finally, mix well, put it in a small bowl and sprinkle some white sesame seeds on the surface.