Scrambled eggs with purple cabbage
By IsomBeatty
Purple cabbage has high nutritional value and is rich in carotene, vitamin B1, vitamin B2, vitamin C, sugar, protein, fat, crude fiber, calcium, phosphorus, iron and other nutrients. It is originally in Europe. Purple cabbage leaves are harder than ordinary cabbage, have high yield, are durable for storage and transportation, and have beautiful color. They are sold in the fresh food departments of various supermarkets in the city. Compared with ordinary cabbage (i.e. lotus white), purple cabbage has similar nutritional value. It can be fried, salad and made into kimchi. It can also be cut into thin threads to make raw food salad. It is at least 3 times higher than lotus white in terms of market price. It is a vegetable with high planting value.
Recipe Recommendations
- eggs of 4
- purple cabbage 300G
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Scrambled eggs with purple cabbage
1
1. Heat the pan and pour in a small amount of oil, stir-fry the eggs until done and serve for later use (1)
2
2. Add a small amount of oil and add shredded ginger. green onion
3
3. Add the shredded vegetables, stir-fry quickly over high heat, and add 1 teaspoon of rice vinegar to make the shredded vegetables crispy
4
4. Add eggs and a small amount of salt.