Stir with purple cabbage
My daughter especially loves to eat purple cabbage. She used to just mix it raw, but the taste and appearance were not good. I learned from other people's practices and combined some of my own experience. The taste is crispy, and my daughter likes it even more. The main thing is the red color, which makes you like when you look at it.
Recipe Recommendations
- purple cabbage half a
- cooked sesame appropriate amount
- salt appropriate amount
- MSG appropriate amount
- white vinegar appropriate amount
- white sugar appropriate amount
- edible oil appropriate amount
- salty and sweet
- mix
- ten minutes
- simple
Steps for Stir with purple cabbage
1
Cut the purple cabbage into slightly wider shreds.
2
Blanch it with boiling water. Don't take too long! Put in the pot for half a minute. In this way, the blue water is blanched out, and the purple cabbage is still very crisp.
3
Use cold water to pass it over, and the dish tastes better.
4
Put it into a heat-resistant container and add appropriate amount of salt, sugar, white vinegar, monosodium glutamate, and sesame seeds.
5
Add oil in a frying pan and add a few peppers. It's also good to use sesame peppers!
6
When the pepper turns black, pour the oil on the purple cabbage with heat.
7
Mix well and serve on a plate.Stir with purple cabbage Make Tips
This dish also tastes good with a moderate amount of mustard oil. When purple cabbage touches white vinegar, it will turn bright red, so be sure to use white vinegar and mix well! Good white vinegar is not based on chemicals as we think. It is also brewed from grain and has high nutritional content, so everyone can eat it with confidence!