What is the nutritional value of cold purple cabbage? How to cook delicious and healthy weight loss?

Purple cabbage has high nutritional value, especially contains required vitamins C, V and more vitamin E and B group. So how to make it delicious and healthy to lose weight? Purple cabbage, also known as red cabbage and red cabbage, is a variety of cabbage species of Cruciferae and Brassica. It is a type of heading cabbage. It is named because its outer leaves and leaf balls are purplish red. Purple cabbage, also known as purple cabbage, purple-red leaves, leaves with wax powder, leaf ball nearly round.

Purple cabbage gourmet cooking

Purple cabbage can be eaten in a variety of ways, such as cooking, stir-frying, cold salad, pickling or making kimchi. In order to maintain nutrition, it is better to eat raw food. Because it is rich in pigment, it is mainly used as salad dishes or western food color matching in Europe, and can be used for raw food, soup food and fried food.

Sweet and sour purple cabbage

[materials] 500 grams of purple cabbage, 10 grams of ginger and 3 dried chili peppers.

[seasoning] appropriate amount of vegetable oil, refined salt, white sugar and white vinegar.

[legal system]

1. Remove the old leaves of purple cabbage, cut off the roots and wash them, cut into long strips about 4 cm long and 3 cm wide, mix with a little salt, marinate for 2 hours, gently squeeze out the water and discharge into the basin.

2. Remove chili peppers from dry red wine, wash and cut into thin shreds. Cut the ginger into shreds.

3. Mix the salt, sugar and vinegar into a gravy that suits the taste, pour into the cabbage and put some shredded ginger on the noodles.

4. Add 15 grams of vegetable oil to the wok, cool it to 40% heat after cooked, put in shredded chili and blow out the fragrance, remove the chili and discard it.

5. Immediately pour the purple cabbage and shredded ginger into a hot oil pan, stir-fry for a while, and then serve.

[features] red and white, hot and sour, sweet and crisp.

Second, stir-fried purple cabbage

[materials] 500 grams of purple cabbage.

[seasoning] White vinegar, vegetable oil, refined salt, 3 cloves of garlic, a small amount of monosodium glutamate.

[legal system]

1. Wash the purple cabbage and cut it into small pieces or wide strips. Smash the garlic.

2. Heat the oil in the pan, saute the garlic, add purple kale, stir well with garlic, that is, add white vinegar (if too dry, add a small amount of water or broth), stir-fry until the dish is soft, mix well with salt and monosodium glutamate and serve.

[features] the dishes are bright purple-red, glossy and crisp.

Third, red kimchi

[materials] 200 grams of purple cabbage, 50 grams of carrots, 50 grams of green pepper, 100 grams of celery.

[seasoning] appropriate amount of white vinegar, refined salt, monosodium glutamate and sesame oil.

[legal system]

1. Wash purple cabbage, carrots and green bell peppers, cut into strips, wash celery and cut into sections.

2. First blanch the carrots, green bell peppers and celery in the boiling water, then add some white vinegar to the boiling water, blanch the purple cabbage and remove the water. Mix well with salt, monosodium glutamate, white vinegar and sesame oil.

[features]: bright color and rich nutrition.

4. Vinegar purple cabbage

100 grams of purple cabbage and 100 grams of cabbage

[seasoning] 2 grams of fragrant leaves, 25 grams of vinegar, 3 grams of salt, 2 grams of mustard

[practice]

1. Rinse purple cabbage and cabbage, shred and marinate with salt for 30 minutes.

2. Mix bay leaves, vinegar and mustard and boil over low heat for 3 to 5 minutes to make juice.

3. Mix the mixed juice with pickled purple cabbage and cabbage, leave for 2 minutes and serve.

[production tips] patients who like to eat sweet and sour should put a little sugar in the right amount

Purple cabbage with cold salad

[practice]

1. Shredding, it is best to add a little shredded green pepper

2. If you throw it into the cold, you will wash it in cold water.

3. Mix sauce and add vinegar, spicy oil, sesame oil, salt and garlic to a small bowl

4. Sprinkle the mixed juice evenly over the shredded vegetables, then mix well.

Purple cabbage scissors noodles

[raw material] Purple cabbage, flour.

[practice]

1. Wash the purple cabbage, shred and put into the blender, add 1:1 water to beat into pulp, filter out the purple juice. You can choose not to filter and use purple kale pulp and dough directly.)

2. Prepare the flour. (medium and high gluten ones are OK) use purple juice and noodles and add them a little so that the proportion of the water surface will not be out of proportion. And the dough is harder than the usual dough made of steamed buns.

3. Cover the dough with plastic wrap and wake up for 15 minutes.

4. Mix the dough again. After kneading the dough, start cutting the dough with scissors, not too big, or it will be raw when cooking.

5. the cut noodles can be put directly into a boiling water pan and boiled while cutting, or they can be cut on a plate, then sprinkle with dry flour and shake well. So they don't stick to each other. It can also be frozen in the refrigerator.

6. Cook the noodles until they surface and get out of the pot.

7. Just season as you like.

7. Stir-fried purple cabbage with green sauce

[material] 500 grams of purple cabbage, 5 grams of prickly ash, 2-3 dried peppers, 1 tablespoon vinegar, 2 tablespoons sugar, 3 slices of ginger, 2 cloves of garlic (sliced), appropriate amount of salt, a small amount of monosodium glutamate, vegetable oil

[practice]

1. Tear the purple cabbage into large pieces, wash and drain (soak in water for more than 20 minutes to reduce pesticide residues)

2. Cut the dried pepper into sections and remove the seeds. Don't cut it into pieces if you're afraid of spicy.

3. Heat the pot with oil, but put more oil than usual when cooking.

4. when the oil is 70% hot (there is smoke), add pepper and dried chili to saute until fragrant.

5. Stir-fry sliced ginger and garlic.

6. Stir-fry purple cabbage until uncooked, season with sugar, vinegar, salt and monosodium glutamate.

Cooking tips

Purple cabbage after high-temperature stir-frying, cooking will fade, and lose a small part of the nutrition, which is a normal phenomenon. If you want to keep the purple cabbage's original bright purplish red, add a little white vinegar before heating. Purple kale can be boiled, fried, pickled or pickled, but the best way to eat is still cold, not only refreshing taste, but also will not lose nutrients.