How to make cold red cabbage delicious (How to make cold red cabbage delicious and simple)

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List of contents for this article:

• 1、How delicious is cold purple cabbage?
• 2、How does purple cabbage taste good cold?
• 3、How to make a delicious red cabbage salad

How delicious is cold purple cabbage?

Processing purple cabbage: Cut the purple cabbage into thin threads (the thinner it becomes, the more delicious it becomes) and soak it in ice water for 10 minutes. It will taste more crispy and reduce the earthy smell. Remove and drain, add 1 teaspoon of salt and mix well, let stand for 5 minutes to remove water, and then squeeze dry (to prevent water from affecting the taste). Seasoning: Add white sugar, white vinegar (or lemon juice) and mix well. The vinegar can maintain the bright purple color. Add minced garlic and sesame oil to enhance the aroma, or add a handful of coriander if you like it.

Salting method: Marinate with salt (or a mixture of salt and sugar) for 10-40 minutes, squeeze dry the water to remove the earthy smell and enhance the crispness (refer to Practice 3).

Adding sugar: Add a small amount of white sugar (about 1/3 teaspoon). The sugar can neutralize the slightly bitter taste of the purple cabbage and enhance the overall level.

Salt: Add 1/4 teaspoon of salt, gently rub and knead for 1 minute to make the purple cabbage slightly water to remove the astringent taste.

Add the previously mixed bowl juice and stir well. Done: Place the mixed purple cabbage on a plate and serve. Notes: The thinner the purple cabbage is cut, the better the taste and the easier it will taste. The water-killing step is the key, which can make the taste of purple cabbage more crisp. The seasoning of the bowl juice can be adjusted according to personal taste. If you like something sour, you can add more rice vinegar, and if you like something sweet, you can add more sugar.

Specific steps: Pretreatment of purple cabbage: Wash the purple cabbage, cut it into thin threads, place it in a container, sprinkle with a little salt, mix well, and marinate for more than 30 minutes. This step removes the astringent taste of purple cabbage and makes it more crispy. Processing of coriander: Wash the coriander and cut it into small pieces for use. Draining and seasoning: Excess water will be released from the pickled shredded purple cabbage. Gently grasp it with your hands or wrap it with gauze to squeeze out the water.

How does purple cabbage taste good cold?

Adding sugar: Add a small amount of white sugar (about 1/3 teaspoon). The sugar can neutralize the slightly bitter taste of the purple cabbage and enhance the overall level. Adding vinegar: Pour in appropriate amount of edible vinegar (about 1 tablespoon). Rice vinegar or mature vinegar is recommended. It has soft acidity and strong aroma. Avoid using white vinegar that is too sour. Oil: Add olive oil (about 1 teaspoon) and sesame oil (about 1/2 teaspoon) in turn. The olive oil provides the fragrance, and the sesame oil adds a mellow flavor. The combination of the two makes the taste richer.

Sesame oil: Finally add 3-5 drops of sesame oil to improve the overall aroma level.

Specific steps: Pretreatment of purple cabbage: Wash the purple cabbage, cut it into thin threads, place it in a container, sprinkle with a little salt, mix well, and marinate for more than 30 minutes. This step removes the astringent taste of purple cabbage and makes it more crispy. Processing of coriander: Wash the coriander and cut it into small pieces for use. Draining and seasoning: Excess water will be released from the pickled shredded purple cabbage. Gently grasp it with your hands or wrap it with gauze to squeeze out the water.

Shred purple cabbage: Cut the washed purple cabbage into thin threads and try to be as thick as possible, so that it will be better flavored during subsequent salting and stirring.

It is recommended to mix raw directly to retain nutrition. Soaking in salt water instead of blanching water: Soaking in light salt water can remove some pesticide residues while maintaining the bright color of purple cabbage. Fresh mix and eat: It is recommended to finish eating within 2 hours after cold dressing to prevent vitamin oxidation and degradation, which affects the taste and nutritional value. The cold red cabbage taste is crisp, sweet and sour, and is suitable as a summer cold dish or light food. Through scientific treatment, nutrition can be retained to the greatest extent and food safety can be ensured.

How to make a delicious red cabbage salad

1. Salting method: Marinate with salt (or a mixture of salt and sugar) for 10-40 minutes, squeeze dry the water to remove the earthy smell and enhance the crispness (refer to Practice 3). Blanching method: Blanch quickly with boiling water for 5 seconds and then apply to cold water. It is suitable for those who prefer a soft and tender taste (refer to Practice 4). Recommended basic version of seasoning combination: salt + white sugar + white vinegar + sesame oil (ratio 1:1:2:1), supplemented with chicken essence to freshen up, and sprinkled with white sesame seeds to enhance aroma (Practice 1).

2. Specific steps: Pretreatment of purple cabbage: Wash the purple cabbage, cut it into thin threads, place it in a container, sprinkle with a little salt, mix well, and marinate for more than 30 minutes. This step removes the astringent taste of purple cabbage and makes it more crispy. Processing of coriander: Wash the coriander and cut it into small pieces for use. Draining and seasoning: Excess water will be released from the pickled shredded purple cabbage. Gently grasp it with your hands or wrap it with gauze to squeeze out the water.

3. First, wash the surface dust of the purple cabbage with running water, remove the outer old leaves, and cut them into filaments or small pieces. To reduce pesticide residues, soak the chopped purple cabbage in light salt water (5 grams of salt per liter of water) for 10-15 minutes, and then drain the water. Secondly, put the shredded purple cabbage into a clean container, add 2 tablespoons of salt, fully grasp and mix well, and marinate for 10 minutes. This step can separate out some water, making the taste crispy and tender.

4. Shred purple cabbage: Cut the washed purple cabbage into thin threads and try to make it as evenly as possible, so that it can be better flavored during subsequent salting and stirring.