Purple cabbage is a pure natural healthy vegetable and fruit with very high nutrition. It is a low-fat crude fiber food with high anthocyanin content and high nutrition. It is rich in folic acid tablets. The cooking methods of purple cabbage are relatively simple, only stir-frying and cold-dressing. However, compared with ordinary cabbage, purple cabbage feels hard, so many people think that cold-dressing purple cabbage must be blanched.
However, some people say that cold purple cabbage can be eaten directly raw, and all kinds of nutrition and delicacies will not be lost. Some people say that cold purple cabbage can be blanched, so as to get rid of pesticide residues. Purple ingredients all contain procyanidins, so does purple cabbage, and the nutrients contained are basically water-soluble, which makes most of the nutrients flow out after blanching. Cold purple cabbage, whether it is raw or boiled, is unknown to everyone. No wonder it tastes bad. Let's share a processing method of cold purple cabbage, which is crispy and delicious without blackening.
The first recipe: cold purple cabbage food: 400g of purple cabbage, 4 dried peppers, 6 cloves of garlic seasoning: 2g of salt, 20g of soy sauce10g of vinegar10g of oil consumption10g, sesame oil. Proper method: tear off purple cabbage into pieces and wash.
The second step is to put water in the pot, turn off the fire after boiling, and put the purple cabbage in boiling water for 15 seconds. Pick it up quickly and put it in cold water. Salt, soy sauce, vinegar, oil consumption and sesame oil are put into the seasoning bowl. Shredded purple cabbage, chopped garlic, put in a bowl, and pour in seasoning. Dry-fry Chili peppers and pour them into a bowl. Just mix it.