Introduction: When making purple cabbage, do you want to blanch water? It turned out that it had been done wrong, no wonder the taste was poor and not tasteful
Purple cabbage, also known as purple cabbage, purple cabbage, purple fennel white, belongs to the cruciferous family! Because of its purple color, it is called purple cabbage! The nutritional value of purple cabbage is very rich, especially vitamin C and vitamin U, as well as E and B groups, and also contains a large number of anthocyanins. Besides, its price is not expensive, so everyone must eat it regularly!
This ingredient is not native to our country! It is native to the Mediterranean coast of Europe, and although it has a history of nearly 100 years of cultivation in China, it has only been popularized in recent years. With the continuous improvement of living standards, purple cabbage has gradually replaced ordinary cabbage and gone to people's tables!
The nutritional value of purple cabbage is high, but do you really pick it? Little Jane first teaches you a few tips for picking purple cabbage...
1: Look at the appearance, fresh purple cabbage is generally more vivid in color, looks very shiny, and some inferior purple cabbage, the color will be relatively dull, it does not look like there is any luster.
2: Let's take a look at its shape! Generally speaking, there are 3 kinds of purple cabbage, with "flat head type" and "round head type" being the best! These two kinds of purple cabbage, the leaves are firm, the taste is good, and the yield is relatively high.
3: Touch the feel of the hand! High-quality purple cabbage, feel heavy in the hand, this kind of moisture is more, relatively fresh. Some of the slightly worse quality will be lighter and the taste will be very poor!
Speaking of purple cabbage, it is really very extensive! In general, many people like cold mix, and it is true that cold mix can retain the maximum nutrients! So the question is, when it is cold, do you want to blanch the water? What should I make to make it delicious? Let's see what the chef has to say!
Purple cabbage contains a lot of anthocyanins, these substances are water-soluble, so when eating, it is best not to blanch water! If you are worried about pesticide residues, you can first do not change the knife, throw the whole leaf into boiling water, blanch for 15 seconds, immediately cool, and then change the knife to cut! Many people have been doing it wrong, resulting in poor taste and no taste!
The chef's approach is to change it to a knife, sprinkle it with salt and sugar, marinate it for 20 minutes, and then wash it clean and drain the water. In doing so, the purple cabbage is crisper and less black. The following is the detailed preparation of cold mixed purple cabbage, let's take a look at it...
Ingredients required: purple cabbage, cucumber, millet pepper, garlic, soy sauce, aged vinegar, oyster sauce, sugar.
Recipe, 1: First wash the purple cabbage, break the leaves off and cut them into thick and evenly thin silk!
2) Wash the cucumber, shredded, dice millet pepper, minced garlic;
3) Sprinkle a handful of salt and a pinch of sugar in the purple cabbage and marinate for 20 minutes; then rinse and drain.
4) Add shredded cucumber, diced millet pepper, minced garlic and then drizzle with 80% hot oil.
5) Add oyster sauce, soy sauce, aged vinegar, sugar, gently grasp and mix well, and you can plate!
Technical Summary:
1: As mentioned earlier, when processing purple cabbage, do not blanch the water, directly marinate.
2: If you don't like to eat spicy, you don't need to put millet pepper anymore.
3: When making, you can add some shredded carrots to it, and the taste is quite good.
4: If you like heavy flavor, you can use oil to pour spicy seeds + minced garlic to mix, so that it is more enjoyable to eat.
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