Simple and quick add color to life -- cold purple cabbage

Simple and quick add color to life -- cold purple cabbage

Introduction:

"The first time I ate purple cabbage was at the company's annual meeting last year. Every time I saw this kind of dish in the market, I was very curious about the purple cabbage. I didn't know how to make it, so I didn't want to buy it. After tasting it, I knew that it was good to come. I went home and carefully explained the purple dish. Purple cabbage, also known as red cabbage, red cabbage, commonly known as purple cabbage, is rich in nutrition, especially rich in vitamin C, u and more vitamin E and B group. 200 grams of cabbage contains twice as much vitamin C as a citrus. 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. 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 cabbage. I made purple cabbage salad several times at home. My family thought it tasted good. It was a simple, delicious and refreshing cold dish, and the color was also very attractive. I was used to seeing red and green, so I couldn't help but give my table some other colors. "

Production steps:

Step 1: cut and wash the purple cabbage and cut it into shreds.

Step 2: Sprinkle with salt and rub the salt evenly by hand, so that the dish can absorb salt more easily.

Step 3: pour in sesame oil, chili oil, sugar, soy sauce, vinegar and stir well.

Materials required:

Purple cabbage: half

Salt: right amount

Sesame oil: 10ml

Sugar: a little

Soy sauce: 2 drops

Vinegar: right amount

White Sesame: a little

Chili oil: a little

Note: 1. You can also use chopsticks to mix the salt without hand rubbing, but rubbing will taste better. 2. Condiments can also be adjusted according to their own habits.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy