How to fry purple cabbage is delicious, and how to fry purple cabbage vegetables to be delicious

1) First of all, remove the outer layer of red cabbage, clean it, cut the red cabbage into shreds for later use, and then prepare some ingredients to be put in, if you like to eat chili pepper or garlic, you can cut it for later use, I like to eat chili pepper, so I put two sharp peppers. The next thing is to fry, light the fire, and when the pot is hot, put an appropriate amount of peanut oil, remember that the peanut oil must be hot before you can put the chili, so that the fried vegetables will not have the taste of raw oil, and it will be delicious.

2) Put the chili pepper and fry for a while, wait for the aroma of the chili pepper to come out, pour the purple cabbage cut before, stir-fry for a while, stir-fry for a while, you can put some soy sauce and vinegar in an appropriate amount, remember, the vinegar must not be put too late, the previous made it is not delicious, it is because the vinegar is late, or there is no vinegar directly. Stir-fry like this for a while, put an appropriate amount of salt when it is almost out of the pan, and a plate of fragrant red cabbage is ready. In my own experience, the purple cabbage made is slightly spicy, slightly sour, and the taste is also crunchy, and I don't think it's unripe, so you can try it.

Second, the practice. Stir-fried pork with red cabbage.

Ingredients: 1 pound of lean pork and half a purple cabbage.

Seasoning] salt, soy sauce, sugar, corn starch.

Steps] Cut the pork into thin slices and marinate it with soy sauce, sugar and cornstarch for half an hour; Shredded red red cabbage.

Add oil to the wok, add the shredded red cabbage and fry over high heat for 5-6 minutes, add a little salt to taste, and then put it on a plate.

Heat the oil in the pan, pour the marinated pork into it, add a little water so that the pork will not stick to the bottom, and fry on low heat for 5-6 minutes.

Place the pork on a plate of sautéed red cabbage.

The classic way to eat red cabbage is cold salad, add a variety of seasonings to make your favorite taste, cold red cabbage I have written in the previous Q&A, if you like it, you can go and take a look, today I will share with you fried red cabbage, purple cabbage with yuba and prawns fried together to make delicious fried shrimp balls with red cabbage and yuba.

The method of this dish is relatively simple, the main thing is to soak the bean curd first, peel the prawns into two pieces, blanch them into shrimp balls with hot water, clean the purple cabbage, cut them into pieces, and then fry the bean curd, shrimp balls and cabbage slices in the pot.

Stir-fried shrimp balls with red cabbage and bean curd - delicious and refreshing, delicious and not greasy, and the method is simple.

Required Materials]:

Ingredients: 1/2 red cabbage, 6 prawns, 2 bean curd Seasoning: 1 green onion, 1 ginger, 1 tablespoon sugar, 1 tablespoon starch, 1 tablespoon chicken essence, 1 tablespoon sesame oil, a little salt, appropriate amount of vegetable oil.

Gastronomy Steps]:

Put the yuba in clean water, buckle it on top of the yuba with a plate, cover the yuba, soak it until there is no hard core in the yuba, then take out the yuba, drain the water, cut it diagonally into small pieces, and chop the green onion and ginger into minced pieces. (If you are in a hurry and don't have time to wait, you can use warm water to soak the yuba first, then take the yuba out of the water, cut the yuba diagonally into small pieces with a road, and then soak it in warm water, so that the yuba will be soaked through quickly).

2.Peel off the outer layer of red cabbage, remove the roots, wash it with water, cut it into small pieces, then put it in clean water, add a spoonful of salt and soak it for a while. (Note:.)

Like kohlrabi, red cabbage is wrapped in layers and some pesticides will remain in it, so soak the red cabbage slices in salt water for a while).

3.Remove the head of the prawns, peel off the skin, and then pick out the shrimp line with a toothpick, and use a knife to cut the shrimp slices into two pieces after cleaning, (Note: Be careful when using the blade, the knife can be slightly tilted upwards to ensure that the top will not be cut off, and the bottom will not be cut off).

4.Add cold water to the pot, boil the sliced shrimp into hot water, curl up and turn into shrimp balls, and then remove them. (Note: Don't blanch the water for too long, you can fish out the shrimp when you see the shrimp change color and curl up, don't boil the shrimp).

5.Put oil in the pot, after the oil is hot, put the green onion and ginger into the pot and fry until fragrant, then put the red cabbage slices and yuba into the pot and stir-fry evenly over high heat. 6.

Add a spoonful of sugar, a spoonful of chicken essence, a little salt, stir-fry evenly, put the shrimp balls into the pot and continue to stir-fry, put the starch into a bowl, add a small amount of water to make a starch liquid, then pour it into the pot to thicken it, pour a little sesame oil, and stir-fry it to get out of the pot.

That's it, the dish is ready, hurry up and try it!

Cold! Salads are also available.

1: Shredded, preferably add some green pepper (that is, chili pepper) shreds (function: to enhance flavor).

2: Throwing cool, that is, throwing it into cold water to wash (the real meaning of throwing cool is actually throwing hot things into cold water to cool).

3: Adjust the juice, add vinegar to a small bowl (beginners can pour vinegar in the palm of your hand to prevent vinegar from pouring too much, and it is generally advisable to pour it to the edge of your hand), chili oil (don't say no, if not, add the oil in the "Lao Gan Ma" hot sauce, be careful not to have too much, otherwise there will be no vinegar taste), sesame oil, salt, garlic (of course, you have to beat the garlic into dissolve, don't know how to dissolve?) It's just minced garlic!

ps: My personal taste prefers to add some "Tianjin garlic spicy sauce" hehe.

4: Mix, it's simple, sprinkle the mixed juice evenly into the cut shredded vegetables, and then mix well (I personally like to mix directly by hand, convenient, fast, hehe, remember to wash your hands with Tiens fruit comb first, haha).

5: OK, you can eat it, but as a maker, you'd better taste it first, if it's salty and sour, add a small amount of water, and add some monosodium glutamate. And, of course, the all-important sixth step!

Vegetarian stir-fried red cabbage.

Ingredients: 500 grams of purple cabbage.

Seasoning: white vinegar, salad oil, appropriate amount of refined salt, 3 cloves of garlic, a small amount of monosodium glutamate.

Method: 1. Wash the red cabbage and cut it into small pieces or wide strips, and crush the garlic. 2. Put oil in the pot and heat it, enlarge the garlic and stir-fry it until fragrant, put in the purple cabbage, stir-fry it with the garlic over a strong fire, that is, put in the white vinegar (if it is too dry, you can add a small amount of water or broth), fry it quickly until the dish is soft, put the refined salt and monosodium glutamate and mix well to get out of the pot and serve the plate.

Object: The dish is bright purple and red, shiny and crisp in taste.

Red pickles. Ingredients: 200 grams of red cabbage, 50 grams of carrots, 50 grams of green bell peppers, 100 grams of celery.

Seasoning: white vinegar, refined salt, monosodium glutamate, sesame oil.

Method: Wash the purple cabbage, carrots, and green bell peppers respectively, cut them into strips, and wash the celery and cut them into sections. First blanch the carrots, green bell peppers, celery, etc. in a pot of boiling water and remove them, then add some white vinegar to the boiling water, blanch the purple cabbage quickly, put them on a plate, and drain the water; Add salt, monosodium glutamate, white vinegar and sesame oil and mix well.

How do you make red cabbage delicious? Don't waste so many anthocyanins.

Purple cabbage, commonly known as purple cabbage, is distinguished from cabbage by being a bit purple in color.

Compared with red cabbage, many families prefer to buy ordinary cabbage to eat, on the one hand, taking into account the ** factor, on the other hand, it is also a little unfamiliar with this vegetable.

The color seems to be a little too bright, how should I eat it? Does this bright purple cause some problems?

In fact, purple cabbage is purple because there are a lot of anthocyanins in the leaves.

Anthocyanin is a water-soluble natural pigment that is widely found in plants such as purple potatoes, grapes, blueberries, and eggplants. Due to their antioxidant properties, anthocyanins have become a hot topic in the skincare industry in recent years.

Therefore, anthocyanins do not cause any harm or negative effects on the human body, on the contrary, he is a rare nutrient.

There are many ways to eat red cabbage, let's share some red cabbage practices.

Purple cabbage salad.

Ingredients: medium purple cabbage, 25 grams of sweet corn kernels, half a cucumber, 2 slices of lettuce, 4 slices of cherry tomatoes, medium salad dressing.

Steps: 1. Take out the outermost leaf from the purple cabbage, tear it into pieces, soak it in water, control the humidity, and then cut it into thin strips; Once the cucumber is washed, cut it into smaller hob pieces; Each small tomato is cut into four small pieces with two knives horizontally and vertically, and the lettuce is cut into small pieces;

2. Put all kinds of vegetables ready into a large clean bowl, spread several layers, and pour a small amount of salad dressing into each layer;

3. Before all the vegetables are put away, the top layer of the salad dressing is ready to eat.

Fried rice mixed with red cabbage.

Ingredients: All-night rice, red cabbage, cabbage, broccoli, eggs, boiled corn kernels, chicken, leeks.

Steps: 1. Prepare some vegetables according to your taste, wash the vegetables, cut them into thin strips, cut the cauliflower into small pieces, fry them in a pan in advance, and cut the chicken and green onions into small cubes for later use;

2. Put an appropriate amount of eggs into a bowl, stir them up and put them in a hot pot, put cold oil, heat the oil to 60% heat, and then put the eggs into the pot and fry them for later use;

3. Add an appropriate amount of oil to the pot, fry the chicken until the fragrance comes out, add the fried diced vegetables and cooked corn kernels, then add the rice to continue frying, and finally add the eggs, sprinkle with salt, stir-fry well, and you can get out of the pot.

Purple cabbage like I do, the whole family loves to eat it.

Ingredient breakdown.

Half a red cabbage.

A small handful of peppercorns.

Salt to taste, vinegar to taste.

Appropriate amount of chicken bouillon. Original taste.

The frying process takes ten minutes.

Easy difficulty. Steps to stir-fry red cabbage.

Half a red cabbage cut into thin strips.

Heat olive oil in a pot and stir-fry peppercorns until fragrant.

After the aroma of the peppercorns is fried, the peppercorns are removed and only the bottom oil is left.

Add the red cabbage and stir-fry over high heat.

Add a little vinegar (to taste and preserve the color of the red cabbage).

After the red cabbage is soft, add a pinch of salt and chicken essence to taste.

Stir-fry well and remove from the pan.

Wrap dumplings and eat.

1. Put 1 teaspoon of salt, white pepper, ginger powder, five-spice powder and chopped green onion into the meat filling and stir well;

2. Add light soy sauce, cooking wine and chicken juice and mix well. Stir in the pepper water, add water and stir in one direction to make water filling;

3. Remove the old skin of the red cabbage and chop it for later use;

4. After soaking, the dried fungus is chopped and mixed evenly with the chopped red cabbage and meat filling. After seasoning with salt, add sesame oil to make purple cabbage dumpling filling;

5. Knead the flour into a dough with water. Roll the dough into thin strips, cut off medium-sized pieces, and roll out into dumpling wrappers. Put the dumpling stuffing in the skin to make dumplings;

6. Follow the same steps, wrap the left and right dumpling embryos, add enough water to the pot, and cook the dumplings.

Purple cabbage is high in nutrients and has antioxidant and anti-aging effects.

I feel that the salad is still more delicious, the salad with purple cabbage with flowers and leaves, bitter chrysanthemum, and cucumber is great, and the shredding and cold skin are also good. If you have to fry it, you can scramble it with eggs, scramble the eggs first, then add a little oil and green onions to fry the purple cabbage in a pan, fry the eggs until they are soft, add a little seasoning soy sauce, sugar and salt.

It is suitable for stir-frying. The preparation of vegetarian fried red cabbage is as follows:

Ingredients: 1 purple cabbage.

Excipients: 2 grams of garlic, 2 grams of salt, 3 grams of oil.

Steps: 1. Peel off the red cabbage piece by piece, wash it, and tear it into small pieces by hand.

2. Pour oil into the pot, add garlic and stir-fry until fragrant.

3. After the garlic fragrance is stir-fried, add the processed purple cabbage and stir-fry quickly.

4. Add an appropriate amount of salt and stir-fry evenly.

Purple cabbage is generally still more cold salad, fried is not very delicious and the color of the fried is not very good-looking, cold salad can be eaten from the crisp feeling of purple cabbage and has a fresh and sweet taste

Preparation of cold red cabbage:1. Wash the purple cabbage and cucumber and cut them into shreds2. Put the shredded red cabbage on a plate, sprinkle with a little salt and marinate for a while, and pour out the excess water.

3. Salt, sugar, light soy sauce, vinegar, sesame oil, white sesame seeds, stir wellIt is very important to wash the red cabbage, and be careful not to blanch it for too long, preferably within 15 seconds

Vermicelli fried red cabbage.

1. Wash the red cabbage and cut into wide shreds.

2. Separate the fat and thin of the duck breast and cut into shreds.

3. Soak the vermicelli for one hour and cook in boiling water.

4. Shredd, garlic, green onion, dried red pepper and shredded.

5. Heat the oil pot, first fry the garlic until the garlic is fragrant, then add the shredded green onions, and stir-fry the dried red pepper shreds until fragrant.

6. Fry the skin of the duck breast to remove the oil.

7. Add the red cabbage and fry it until it is broken (it is best to use the stir-fry method, the red cabbage is not easy to get out of the water).

8. Add the lean part of vermicelli and duck breast, stir-fry for two minutes, add two drops of oyster sauce to enhance the fragrance, sprinkle in an appropriate amount of salt, and stir-fry the chicken essence evenly.

Efficacy: Purple cabbage can supplement vitamin C, vitamin E and vitamin A for the body, and also contains substances that can protect the body from free radical damage, which can help cell renewal, and vermicelli can be a good supplement to the body's energy.

Purple cabbage can be blanched slightly with boiling water, then take it out for later use, add the shredded meat to green onions, ginger, garlic and other condiments and fry until ripe, and then add purple cabbage, and stir-fry at the same time It is very delicious and very delicious.

Here's how to stir-fry red cabbage:Ingredients: 1 red cabbage, half a bowl of corn kernels, appropriate amount of garlic cloves, appropriate amount of salt.

1. Prepare the ingredients and dig as shown in the figure below.

2. First boil the corn kernels with water, as shown in the figure below.

3. Stir-fry the corn kernels and garlic cloves with oil for a while, as shown in the picture below.

4. Add the purple cabbage, as shown in the picture below.

5. Season with salt, because the red cabbage is stir-fried over fast heat, and the stir-fry time is about one minute, otherwise it will lose its taste. So the salt was put away. Kainucleus.