Cold purple cabbage does not need to be blanched, because purple cabbage is a pure natural vegetable and fruit with strong nutrients, and most of the nutrients are water-soluble, so the nutrients are very easy to flow out after heating. Therefore, in the case of making cold purple cabbage, try not to soak in water, just wash it and eat it raw, so that the nutritional components will be damaged at least. Cabbage is also called red cabbage, red cabbage and purple cabbage. It is a variation of cabbage in Cruciferae and Brassica, and it is a kind of heading cabbage. The nutritional elements of purple cabbage include sugar, protein, folic acid tablets, ascorbic acid, vitamin D, vitamin D and other vitamins, and minerals such as copper, iron, selenium, calcium, manganese and zinc. Purple cabbage began in the Mediterranean coast, with strong adaptability and high production. At present, it is planted in most places in China. Cabbage has become a common dish on the table because of its high quality, low price and long shelf life.

Ways to reduce nutrient loss: when making purple cabbage with cold dishes, it is necessary to clean the purple cabbage in advance and remove the roots of the purple cabbage. Soak the leaves of purple cabbage in cold water and add some wheat flour to clean it up. Put the washed purple cabbage in a basin and drain the water for later use. Mix the cold dish purple cabbage. The main material is purple cabbage. The nutritional value of purple cabbage is very high, and the price of purple cabbage will be slightly higher.

When making purple cabbage mixed with cold dishes, first choose fresh purple cabbage. When buying purple cabbage, weigh it carefully, and the heavy purple cabbage will be full of water and very fresh. At the same time, some vegetable oil, cloves of garlic, sesame seeds, Chili powder, salt, monosodium glutamate and balsamic vinegar should be prepared in advance. Cut the purple cabbage into filaments, put it in a pot, add some edible salt, then pour in some balsamic vinegar, and pickle 15min. That will make the purple cabbage taste too crisp, which will make the purple cabbage taste stronger.

Peel the garlic, break it into pieces, put it in a bowl, prepare some sesame seeds, some monosodium glutamate, add some oil to the pot, the oil must be boiled, and pour the rolling oil on the garlic and sesame seeds. Turn the purple cabbage over and you can set the plate for serving. This dish mixed with cold dish purple cabbage tastes delicious, and the nutritional value of purple cabbage is very high, which is very beneficial to human body. When making this dish, we must pay attention to the fact that the washed purple cabbage should be pickled with edible salt and balsamic vinegar in advance.