A complete guide to preparing purple cabbage.

Nature is colorful, and the food that nature provides is also colorful, especially purple.Purple cabbage Not only has a beautiful color, but it also has rich nutrition. Natural dyes without additives are beneficial for health and make food look appetizing. Purple color will be very beautiful, but the result was wrong, I didn't expect that purple cabbage would turn blue when mixed with acidic foods.

Nutritional value of purple cabbage

1. Purple cabbage has antioxidant properties that are greater than those of ordinary vegetables, and regular consumption can also enhance the body's immune system and prevent colds.

2. We all know about purple Ingredients has high nutritional value, and purple cabbage is also rich in anthocyanins, which have antioxidant properties. It also contains rich amounts of Vitamin C, Vitamin E, and Vitamin B.

3. Purple cabbage is rich in folic acid, especially suitable for pregnant women and those with anemia. Purple cabbage can also increase appetite and promote digestion, making it a good food for beauty.Purple cabbage Jellyfish

Ingredients preparation Main ingredients:

Pork skin

300g.Auxiliary ingredients: Ginger1 piece, 1 small spoon of salt, 1/4 purple cabbage, water.Procedure 1. Wash and clean the pork skin after soaking in water for 2 hours, then add water to the pot and boil the pork skin, after boiling for 3 minutes, take out the pork skin, wash it clean, remove the fat, and cut it into small pieces.

2. Wash and clean the pork skin, then add it to the boiling water, add ginger slices, and cook over high heat, then reduce the heat to medium and cook for 40 minutes, adding salt to taste.

3. Chop the purple cabbage into small pieces, blanch in boiling water, then use a blender to puree, pour out the juice, and then pour the cooked pork skin and broth into the blender, add the purple cabbage juice, and blend into a juice.

4. Remove the foam, then put it in the refrigerator to chill, and cut into pieces when it has solidified.

Sugar

Vinegar

Purple cabbage Ingredients preparation Main ingredients: 200g of purple cabbage.

Auxiliary ingredients:

Onions200g, sugar, salt, vinegar.Procedure 1. Wash and peel the purple cabbage, then cut it into thin strips and place it in a cold salad dish.

2. Wash and cut the onions into thin strips, and put them in a bowl. Add appropriate amounts of sugar, vinegar, and salt, and stir until well combined, then pour over the purple cabbage.

3. Purple cabbage is easy to absorb, so it is important to cut it into thin strips, and the addition of onions will enhance the flavor.

Purple cabbage

Lotus root

Slices Ingredients preparation Main ingredients: 3 large slices of purple cabbage, 1 lotus root.

Auxiliary ingredients:

Dried plums4 pieces.Seasonings: 4g of salt, White vinegar5g,White sugar 5g,Lemon 1/2 piece.Procedure 1.

Lotus root

Peel and wash, then slice, and try to make them as thin as possible so they color well. Put the purple cabbage in ice water.2. Add appropriate amount of water to the pot, and put the lotus root slices into boiling water, blanch for a while, but not too long, 1-2 minutes, then take it out and drain. 3. Cut the purple cabbage in ice water into small pieces, add a little water to boil out the juice. At this time, you can see that the color in the pot is deepening. Take out the purple cabbage, and remember to squeeze the juice into the pot, then add salt, white sugar, dried plums, and white vinegar and stir until well combined, then add lemon to taste.

4. After cooling, put the lotus root slices in and soak, and put it in the refrigerator for more than 5 hours to let it color slowly, and eat as needed.Lotus root slices Place in boiling water and blanch for a short time (1-2 minutes), then remove and drain.

3. Cut the chilled purple cabbage into small pieces and add a small amount of water to make a juice. At this point, you can see the color in the pot turning darker. Remove the purple cabbage, and remember to pour the juice back into the pot. Then, add salt, sugar, pickled plums, and white vinegar, and stir until combined. Finally, add lemon juice for flavoring.

4. After the flavoring liquid has cooled, place the lotus root slices in it. Refrigerate for at least 5 hours to allow them to gradually change color. Eat as needed.