Fresh purple pickles in summer

Fresh purple pickles in summer

Introduction:

"Purple cabbage is rich in vitamin U, which is a kind of natural antioxidant. Many people know the benefits of anthocyanins. It can lose weight, reduce inflammation, relieve pain and other effects. Anyone who often eats purple cabbage can easily meet the body's demand for cellulose. These vegetables contain a lot of cellulose, which can enhance gastrointestinal function, promote intestinal peristalsis, and reduce cholesterol levels. In addition, often eating purple Korean food can also prevent and treat allergies, so people with allergic skin had better regard Korean food as a reserved dish. The iron element can improve the oxygen content in the blood and help the body burn fat, which is of great benefit to weight loss. Purple cabbage, like medicine, can reduce the symptoms of joint pain, and can also prevent throat pain caused by cold. Therefore, arthritis patients had better often eat this kind of vegetables, and in order to prevent throat inflammation caused by cold, in winter and spring season of high incidence of cold season, should also often eat purple cabbage. Purple cabbage is usually used as a color matching vegetable for lettuce salad, and can also be used to make vegetable juice. Today, I made a pickle with sour and spicy taste, which makes you have a good appetite in the hot summer and makes you feel better. "

Production steps:

Step 1: 1 purple cabbage

Step 2: tear the purple cabbage into irregular shape

Step 3: lotus root, green pepper and red pepper

Step 4: cut lotus root into 0.3mm slices

Step 5: soak in water to remove starch

Step 6: mix sugar, white vinegar and water

Step 7: put green and red pepper in the sweet and sour sauce

Step 8: mix the salt with purple cabbage to soften the water, leave for half a day to one day, and finally filter out the salt water

Step 9: soak all the ingredients together and refrigerate for 1 day before eating

Step 10: if you like spicy, put more pepper

Materials required:

Purple cabbage: 1

Lotus root: 1 segment

Green pepper: 1

Red pepper: 2

Salt: 2 tbsp

Sugar: 1 / 3 cup

White vinegar: 1 cup

Cold boiled water: 3 cups

Note: in the last step, lotus root and purple cabbage had better be pickled separately, otherwise the color of lotus root is not good-looking

Production difficulty: simple

Process: salting

Production time: several days

Taste: slightly spicy