How to make purple cabbage, how to wash purple cabbage

Preparation of red cabbage:

Sweet and sour purple cabbage.

Ingredients] 500 grams of purple cabbage, 10 grams of ginger, 3 dried chili peppers.

Seasoning] vegetable oil, refined salt, sugar, white vinegar appropriate amount.

Method] 1) Remove the old leaves of the purple cabbage, cut off the roots and wash them, cut them into strips about 4 cm long and 3 cm wide, mix with a little refined salt, marinate for 2 hours, gently squeeze off the water, and drain the pot.

2) Remove the seeds of the dried red pepper, wash and cut into thin strips. Ginger shredded.

3) Mix salt, sugar and vinegar into a marinade suitable for taste, pour in the cabbage, and put some ginger shreds on the noodles.

4) Add 15 grams of vegetable oil to the wok, cool down to 4 hot after cooking, add shredded chili peppers to burst the fragrance, remove the chili peppers and discard.

5) Pour the red cabbage and shredded ginger into the hot oil pan and stir-fry for a while, then you can eat.

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.

Vinegared purple cabbage.

Ingredients] 100 grams of purple cabbage, 100 grams of cabbage.

Seasoning] 2 grams of bay leaves, 25 grams of vinegar, 3 grams of salt, 2 grams of mustard.

Method] 1) Wash the purple cabbage and cabbage, cut into shreds, add salt and marinate for 30 minutes.

2) Mix bay leaves, vinegar and mustard, add water and simmer for 3 to 5 minutes to make juice.

3) Mix the mixture with the marinated red cabbage and cabbage, let it sit for 2 minutes and serve.

Chilled red cabbage.

1) Shred, preferably with some green pepper shreds.

2) Throw it into cold water to wash.

3) Mix the sauce and add vinegar, chili oil, sesame oil, salt and garlic to a small bowl.

4) Sprinkle the seasoned juice evenly over the chopped vegetables and mix well.

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

Mix cold, after washing, control the moisture and use a knife to cut it from the middle (note that it is from the middle of the root), remove the root, and remove the inside of the wrapper. Cut very thin shreds and put them in the pot, a section of green onion white, cut the slender shreds vertically, and put them in, put salt, monosodium glutamate and white vinegar in the basin, and an appropriate amount of white sugar (the amount of white sugar I have each time is half of the salt) and stir evenly to eat, very refreshing.

Chilled red cabbage.

Ingredients. Purple cabbage half.

1 fresh cucumber.

1 teaspoon of sesame oil.

1 tablespoon of white vinegar.

1. Remove the dry skin from the red cabbage, wash and shred.

2. Remove the thorns and wash the cucumbers, graze the shreds (no pesticides for self-grown, no need to peel) 3 cabbage marinate with salt for 5 minutes, and strain out the soup.

4Pour the shredded cucumber and cabbage into a large pot, add sesame oil, mix well with white vinegar and serve.

Good Bean Food Network.

Cold red cabbage, cut into very thin strips, mixed with Thousand Island sauce, very delicious.

The steps to wash red cabbage are as follows:

1. Prepare a good purple cabbage.

2. Peel off the leaves of the purple cabbage one by one, and if there are old ones, remove the rotten leaves and high spikes.

3. Put the red cabbage leaves in a basin filled with water and add a little salt to soak for 15 minutes.

4. Qi Qianbu took out the soaked purple cabbage leaves and cut them into shreds.

5. You can drain it again, and the red cabbage will be cleaned.

Purple purple cabbage not only has a beautiful color, but also a lot of nutrients. Below I will share with you the recipe of red cabbage, I hope you like it.

Preparation of materials. Ingredients: 200g of purple cabbage.

Excipients: 200g onion, sugar, salt, vinegar.

Method. 1. Peel off each slice of red cabbage and wash it, shake off the water and cut it into thin strips, and put it in a cold saucer.

2. Wash the onion and cut it into thin strips, put it in a basin, add an appropriate amount of sugar, vinegar and salt to taste, stir well and pour it on the red cabbage.

3. Purple cabbage is not easy to taste, so it must be cut into thin shreds, and the onion tastes better.

Preparation of materials. Ingredients: 300g pork skin.

Excipients: 1 piece of ginger, 1 teaspoon of salt, 1 4 red cabbage, water.

Method. 1. Soak the pork skin in water for 2 hours and then clean it, add water to the pot and put the pork skin to boil, then boil for another 3 minutes, take out the pig skin and wash it, remove the grease and cut it finely.

2. Put boiling water in the pot and clean it, add water again, then add ginger slices, boil over high heat, turn to low heat and cook for 40 minutes, add salt to taste.

3. Break the red cabbage into small pieces, blanch it in boiling water, break it with a blender and pour out the filtered juice, then pour the boiled pork skin into the blender with the soup, add the purple cabbage juice, and beat it into juice.

4. Remove the foam on the surface and put it in the refrigerator to refrigerate, and then cut it into pieces to eat when it solidifies.

Preparation of materials. Ingredients: 3 large slices of red cabbage, 1 lotus root.

Excipients: 4 plums.

Seasoning: 4 grams of salt, 5 grams of white vinegar, 5 grams of sugar, 1 2 lemons.

Method. 1. Peel and wash the lotus root, slice it, try to cut it as thin as possible, so that it is better to color, and put the purple cabbage in ice water.

2. Add an appropriate amount of water to the pot, put the lotus root slices into boiling water and boil for a while, not too long, remove and drain after 1-2 minutes.

3. Cut the purple cabbage in ice water into small slices, add a small amount of water to boil the juice, then you can see that the color in the pot begins to deepen, take out the purple cabbage, remember to squeeze the juice into the pot, and then put in salt, sugar, plum, white vinegar while it is hot and stir evenly, and then squeeze in the lemon, and the sauce is done.

4. After the sauce is cooled, soak the lotus root slices and put them in the refrigerator for more than 5 hours, let them be dyed slowly, and take them as you eat.