Purple cabbage, also known as purple cabbage, is a variety of Cruciferae cabbage. Because of the concentrated energy of polyphenols, the leaves are dark purple, so it is also called purple cabbage, and its nutrients are very rich and colorful. When discussing purple cabbage, whether it is eaten raw or cooked directly, we must master the elements and procyanidins in its nutritional components.
Therefore, in the case of eating purple cabbage, most people will definitely choose to mix cold dishes. Because this way is delicious and healthy, in the case of mixing cold dishes, everyone can immediately shred purple cabbage and eat it raw, which can't be nutritious. Because the nutrients often contained in purple cabbage, such as vitamins and carotene, are extremely soluble in water. Therefore, in the process of eating, it is still necessary to reduce the amount of water as much as possible, do some simple cleaning, and immediately mix the cold dishes into silk.
Cabbage is especially suitable for fruit salad pool. In the case of using cabbage as salad, you must choose the blue-purple cabbage, wash it, cut it into shreds, blanch it in sewage, remove the water, put it in a neat bowl, add a proper amount of tomatoes and cucumbers, and finally pour the appropriate salad dressing.
Cabbage is especially suitable for pickling. In the process of pickling cabbage, you must choose tender and fragrant cabbage. After cleaning, cut into shreds and marinate with appropriate salt. Remove the water from the marinated fish, then put it in a neat bottle, add appropriate amount of white sugar and white rice vinegar, and marinate for three to five hours after mixing well. After pickling, take it out and pour it with sesame oil.
Cabbage is especially suitable for frying with pork belly. In the process of cooking, 150g pork belly must be prepared in advance, washed and sliced, resulting in oil consumption. After pickling for a period of time, clean the prepared fresh Chinese cabbage, slice it, add oil to the wok, slice the pork belly into the wok, only stir-fry a few small peppers and appropriate onion segments, then put the Chinese cabbage into the wok and fire.