How do you make red cabbage delicious?

Stir-fry black fungus.

Purple cabbage is a very nutritious food. It is rich in iron, which can replenish the hemoglobin needed in the body. Moreover, it is also rich in vitamin E and vitamin A, and the combination of cooking food is very important, and it can be fried with black fungus.

Add some peanuts, black sesame seeds or coriander. The fried vegetables not only maintain a large amount of fiber in the fungus, but also contain the nutritional value of purple cabbage, which can quench thirst and promote bowel movement after eating, and the calories are relatively low.

Purple cabbage is bright in color, very beautiful, and nutritious, with a special aroma and flavor, and a crisp taste, which is very suitable for cold salads and salads, so that it can retain the maximum nutrition and eat deliciously, in fact, it is already very appetizing just by looking at it.

High-quality purple cabbage has enough water, heavy weight, compact structure, regular shape, clean surface, bright color and shiny, so that the taste of purple cabbage will be better.

Purple cabbage, commonly known as purple cabbage, is harder than the usual green cabbage, and if it is mixed raw, it tastes hard and not crunchy, so we usually pre-treat it before mixing.

Now, let's talk about two kinds of purple cabbage to eat raw, nutritious, delicious and healthy, "cold purple cabbage" and "purple cabbage salad", I hope you like it.

1) After soaking the purple cabbage in water, cut it vertically from the middle, then cut the triangle to remove the root, take half and cut it into thin strips, the finer the better, put the cabbage shreds into a basin, add a small spoon of salt, mix about 20 grams of white vinegar and marinate for 10 minutes (brake out the water, make the cabbage structure more compact, which can improve the hard and hard taste of the cabbage, and add white vinegar to prevent the oxidation of purple cabbage anthocyanins and vitamin C).

2) 5 grams of ginger cut into thin strips, three dried red peppers with scissors cut into shreds for later use, if you like spicy food, you can put a few more.

3) Rinse off the pickled shredded red cabbage with water, then gently squeeze the water and put it in a basin, add 1 tablespoon of sugar, a little salt, 3 tablespoons of white vinegar, stir well and set aside.

4) Heat the oil in the pot, the oil is hot, first put the ginger shreds, fry the ginger shreds and put them into the purple cabbage, then put in the shredded dried peppers, fry them until they change color and fragrance, take out the red pepper shreds and put them in the dish, turn off the heat, wait for the oil to cool slightly, pour them into the dish, add an appropriate amount of white sesame seeds, mix well, and the sour, sweet and spicy "cold purple cabbage" is ready, I hope you like it. If you don't like spicy food, you can process the shredded red cabbage, add light soy sauce, rice vinegar, sugar, and sesame oil and mix directly.

Purple cabbage salad" is simpler, it is also necessary to add salt and white vinegar to process the cabbage in advance, and then slice half of the cucumber in, boil the two eggs tender, cut them into small pieces, and put them in salad dressing (simple methods in the family, you can put the original flavor, you can also put the sweet flavor, and some like the thousand island sauce, according to personal preferences), and then add an appropriate amount of yogurt to eat, dislike the high calorie friends do not need to put the salad dressing, just put the yogurt, is not very simple, I hope you can like it.

Purple cabbage is rich in bioactive substances and polyphenol anthocyanins. Glucosinates are rich in nutrients and have strong antioxidant capacity. It's really crispy and easy to make.

Method:1Remove the roots of the red cabbage and cut it into thin strips, the finer the better. Add salt and stir well, marinate for 30 minutes and rinse well to squeeze out excess water.

2.Sauce: 1 spoonful of chopped green onion, 1 spoonful of millet pepper, 2 spoons of minced garlic, 1 spoonful of white sesame seeds in a bowl, pour hot oil, add 1 spoonful of soy sauce, 2 spoons of vinegar, 1 spoonful of oyster sauce, 1/2 spoon of 0 calories of sugar, 1/2 spoon of sesame oil and stir well.

Add the red cabbage, pour in the coriander, pour in the prepared sauce, and stir well.

Cold salad with purple cabbage

Ingredients: Appropriate amount of purple cabbage.

Excipients: appropriate amount of chopped green onion, 5 grams of ginger foam, 20 grams of garlic foam, appropriate amount of coriander.

Seasoning: Appropriate amount of salt, 3 grams of monosodium glutamate, 3 grams of chicken essence, 10 grams of light soy sauce, 5 grams of sugar, 20 grams of scallion oil, appropriate amount of white vinegar.

Step 1: Wash the red cabbage, shred it and put it in a basin, add salt, monosodium glutamate, chicken essence, light soy sauce, sugar, scallion oil and white vinegar.

Purple cabbage salad is the most delicious. First cut the red cabbage into shreds, add salt to marinate for a period of time, then squeeze out the water, take a clean small bowl, add minced garlic, sesame oil, vinegar, light soy sauce and stir well, then pour it into the red cabbage and mix well, and the cold salad is ready

Purple cabbage is saladed and stir-fried. How to eat red cabbage: Shred the red cabbage, put it in a bowl, add kohlrabi, small tomato peisozhen, lettuce, chicken breast, salad dressing, and stir well; Slice the purple cabbage, put it in a pot, add oil, spicy pepper, garlic, light soy sauce, salt, and stir-fry for 3 5 coarse clocks; Slice the red cabbage, put it in a pot, add oil, pork belly, garlic, ginger, Sichuan pepper, light soy sauce, salt, and stir-fry for 5 minutes.

About red cabbage

Purple cabbage, also known as red cabbage, red cabbage, commonly known as purple cabbage, is a variant of the Brassica oleraceae species, and is a type of cabbage. The leaves of purple cabbage are purple-red, the leaf surface has wax powder, and the leaf bulbs are nearly round.

Range of distribution of red cabbage

Purple cabbage is native to the Mediterranean coast and has been cultivated in China for nearly 100 years. Purple cabbage has strong adaptability, cold tolerance and heat resistance are stronger than ordinary cabbage, and its nutritional content is also higher than that of ordinary cabbage, which is mainly distributed in the suburbs of major and medium-sized cities in China.

The main variety of purple cabbage

Zigan No. 1: A variety selected from the imported varieties by the Institute of Vegetables and Flowers of the Chinese Academy of Agricultural Sciences. The plant type is large, the growth potential is strong, and the development degree is 65-70 cm.

The outer leaves are 18-20, covered with wax powder, the leaf color is purple-red, and the leaf bulb is round. A single ball weighs 2-3 kg and produces 3000-4000 kg per 667 m2. Harvest 80-90 days after planting.

It has strong disease resistance and storage resistance, and the leaf bulbs are compact and of good quality. It is suitable for cultivation in spring and autumn, and can be cultivated in open field or facilities due to its strong adaptability.