How do you eat purple cabbage purple kohlrabi ?

Purple cabbage Purple cabbage, also known as purple cabbage, has purple-red leaves, wax powder on the leaf surface, and the leaf balls are nearly round. It is rich in nutrients, especially rich in vitamins C and V, and more vitamins E and B groups. Each 100 grams of serving contains grams of protein, grams of fat, grams of sugar, 57 mg of calcium, 42 mg of phosphorus, and milligrams of iron.

It is used for stir-frying, cooking, cold dressing, and color matching, and has a special aroma and flavor. It can be cut in half, blanched and placed on a plate to pour the sauce on it; Europeans often shred it and mix it with salad dressing. To maintain nutrition, it is better to eat a raw food.

If it is fried, it should be quickly heated with heavy oil, and the pot should be stirred up quickly after stir-frying. Chestnut Rice Purple Cabbage Chestnut Rice Purple Cabbage Ingredients: Raw Materials:

Ingredients: 150 grams of red cabbage, 50 grams of canned sweet corn. Excipients:

10 grams of salad oil, 5 grams of sugar, 3 grams of vinegar, 2 grams of refined salt, grams of monosodium glutamate. Method: (1) Wash the red cabbage and cut it into shreds; Blanch the sweet corn in boiling water, remove and drain.

2) Heat the pot and put in the salad oil, add the red cabbage and stir-fry, then add sugar, vinegar, refined salt, monosodium glutamate and stir-fry slightly, put it in the pan, and stir in the sweet corn after the vegetables are cool. Features: Crisp cabbage, sweet and sour appetizing 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 out the water, and drain them into a basin. (2) Remove the seeds of dried red peppers, wash them and cut them 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. 【Features】Red and white, sour, spicy, sweet and crispy.

Spicy cabbage: Ingredients: 300 grams of cabbage, a little shredded red pepper.

2 tablespoons of oil, 1 teaspoon of sesame oil, 2 teaspoons of sugar and refined salt, 13 teaspoons of flavored powder, a little green onion, ginger and minced garlic. Method: 1. Remove the old leaves from the cabbage, wash it, and cut it into pieces for later use; Soak the shredded red pepper in cold water until soft, remove and set aside.

2. Heat the wok on the heat, add the bottom oil, use the green onion, ginger and garlic in the pot, add the red pepper shreds and stir-fry for a while, then add the cabbage and stir-fry, add sugar, refined salt and flavor powder, stir-fry evenly with a strong fire, pour sesame oil, and put it on the plate. Features: Spicy and crispy.

The master advised: This dish must be made quickly cabbage seafood cake: Ingredients:

Purple cabbage Ingredients: shrimp, enoki mushroom, egg, minced pork, garlic, green onion, flour Seasoning: salt, sugar, iron soy sauce, oyster sauce, olive oil Cooking method:

1. Cut the cabbage into shreds, add shrimp, 3 eggs and salt, stir well, then add flour and chopped green onions, mix well, spread into cakes in a pan and fry them, take out and cut into pieces; 2. Sit on the pot and pour the oil, stir-fry the minced garlic and minced meat, add oyster sauce, salt, iron soy sauce, sugar and water to stew into soup, add enoki mushrooms and fried cakes and stew for 5 minutes. Features: Soft and fragrant, tender and delicious.

<>1. Ingredients: 350 grams of purple kohlrabi, 10 grams of millet pepper, 30 grams of garlic, 10 grams of chives, 3 grams of salt, 10 grams of vinegar, 5 grams of sesame oil, 2 grams of light soy sauce, 2 grams of oyster sauce, 2 grams of monosodium glutamate.

2. Peel off the purple kohlrabi and wash it, and prepare garlic cloves, rice pepper and chives.

3. Then shred the purple kohlrabi, garlic, rice pepper and chives.

4. Put the chopped shredded purple kohlrabi in a bowl and keep it for later use.

5. Put some salt, mix well, marinate for half an hour, marinate to taste, and let stand and wait.

6. Add the prepared vinegar, light soy sauce, oyster sauce and monosodium glutamate and mix well.

7. Drizzle the prepared sesame oil and stir well with chopsticks.

8. Put in garlic, rice pepper and chives and mix well, let stand for 15 minutes to eat, and the cold purple kohlrabi has been completed.

Material: Main material.

100 g cabbage seasoning garlic.

4 g white vinegar. 4 grams of sugar.

Preparation of 4 grams of vinegar cabbage.

Ingredients: 200 grams of purple cabbage, 100 grams of cabbage, a little minced garlic, white vinegar and appropriate amount of sugar Method: 1. Cut the purple cabbage and cabbage into thin strips and marinate them with salt for about half an hour 2, then drain the water, add minced garlic in the pot and stir-fry until fragrant, add cabbage and shredded purple cabbage and stir-fry 3, stir-fry evenly, add an appropriate amount of sugar and white vinegar, and a little salt, add some chicken essence after flavoring.

Dance language: 1. Salting with salt in advance can control a little water, and it can also keep the taste and color of lettuce in the stir-fry 2. It should be stir-fried quickly and slightly, not too long, so as not to affect the taste and avoid the loss of nutrients.

1. First wash the purple kohlrabi, then cut it into small pieces or strips for later use.

2. Remove the outer skin of the garlic, wash it, pat it and chop it into minced pieces for later use.

3. Add an appropriate amount of oil to the wok, add the garlic and stir-fry until fragrant, then put the purple kohlrabi in.

4. Stir-fry the purple kohlrabi and minced garlic over high heat, then add white vinegar and a little broth.

5. When the purple kohlrabi becomes soft, you can add a little bit of refined salt and monosodium glutamate, and then stir-fry evenly to get out of the pot.

Purple cabbage, also known as red cabbage, purple cabbage or purple fennel white, commonly known as purple cabbage, is a variety of cruciferous and brassica cabbage, and a type of cabbage. Because the outer leaves and leaf balls are purple-red, it is called purple cabbage, also called purple cabbage.

The leaves are purple-red, the leaf surface has wax powder, and the leaf bulb is nearly round. It is rich in nutrients, especially rich in vitamin C, vitamin U and more vitamins E and B group.

Purple cabbage is purple silver cherry cabbage. There are green cabbage and purple cabbage in cabbage, the difference is in the color of the skin, this purple cabbage is rich in sulfur elements, can kill insects and relieve itching, has a miraculous effect on itching, originated in the Mediterranean region, is very popular with people everywhere, and can detoxify and nourish the skin, prevent constipation.

1. Yes

Purple cabbage is purple cabbage, purple cabbage, another name for this plant is red cabbage, purple cabbage, and the green cabbage is generally called cabbage is a kind of cabbage plant, so it can also be called purple cabbage, and the difference between the general cabbage is mainly that the color of its skin is light purple or dark purple, which is more gorgeous.

2. Plant characteristics

Purple cabbage is a kind of cabbage plant, belonging to a lower variant of the Brassica stuaceae family Brassica cabbage species, is one of the naturally reproducing subspecies of Brussels oleracea, with purple leaves, is a biennial herbaceous plant, native to the Mediterranean coastal region, purple leaf balls are its edible organs, containing various vitamins and minerals.

3. Nutritional value

Purple cabbage is rich in nutrients, containing a large amount of carotene, vitamins, niacin, sugar, protein and iron and other trace elements, more than the common green cabbage, which can supplement a lot of fiber, and is rich in sulfur, which has a miraculous effect on curing itching, insecticide and itching.

4. Precautions

Although there are rumors on the market that purple cabbage is a genetically modified plant, it is actually a very normal natural evolution of the sedan car, but because it has been planted in the Mediterranean region far away from China, it is not known, and it was quickly welcomed after its introduction to China because of its unique curative effect and characteristics.

Purple cabbage is purple cabbage, which actually looks very similar to cabbage, that is, purple, and it is a variety of Brassica cabbage in the cruciferous family.

Brussels sprouts are one of its brothers, the two have different colors, because the outer leaves are more similar to the cabbage, purple-red, so it is called purple cabbage, also called purple cabbage. Purple cabbage is very nutritious, with the main nutrients being about the same as green cabbage.

Each kilogram of fresh vegetables contains 27-34 grams of carbohydrates, 11-16 grams of crude protein, the content of vitamins and trace elements is higher than that of green cabbage, and every 100 grams of edible ingredients contain socks and protein grams, which are more refined than crude protein, less fat, sugar grams, calcium 57 mg, phosphorus and iron. Purple cabbage is rich in nutrients, especially vitamin C, vitamin E, B vitamins, as well as rich in anthocyanins and cellulose.

Difference Between Kale and Cabbage:

1. The difference in color is very clear at a glance, put the purple cabbage and cabbage together, and you can see that the purple cabbage is purple, and the cabbage is gray-green. But to be honest, the two are indeed very similar in appearance.

2. The stems and leaves of purple cabbage are close to round in appearance, so some people call purple cabbage purple cabbage, and the leaves of purple cabbage are purple-red. Cabbage, on the other hand, is made up of cabbage leaves wrapped layer by layer and is spherical, so there are subtle differences between the two in appearance.

The above content refers to Encyclopedia-Cabbage.