Simmered Purple Cabbage

Name: Simmered Purple Cabbage
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Purple cabbage; Some Cooked Sesame; Some salt; Some MSG; Some White vinegar; Some Sugar; Some Cooking oil

by Yeyu Zixuan

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

My daughter especially likes to eat purple cabbage. She used to simply mix it raw, but the taste and appearance were not good. I used other people's methods for reference, combined with some of my own experience, and the taste was crisp and crisp, and my daughter loved it even more. It's mainly the red color, which makes you like it when you look at it. "

Ingredients

1/2 Purple Cabbage
Some Cooked Sesame
Some Salt
Some Msg
Some White Vinegar
Some Sugar
Some Cooking Oil

Simmered Purple Cabbage

1. Cut the purple cabbage into slightly wider shreds.

2. Boil it with boiling water. Not too long! It should be done in half a minute. After blanching the blue water, the purple cabbage is still very crisp.

3. Use cold water for a while, this kind of dish tastes better.

4. Put it in a heat-resistant container and add appropriate amount of salt, sugar, white vinegar, monosodium glutamate, and sesame seeds.

5. Put a few peppers in the wok with oil. It's not bad to use sesame pepper!

6. When the pepper turns black, pour the oil on the purple cabbage with heat.

7. Mix well and put on a plate.

Tips:
This dish also tastes good with the right amount of mustard oil.

Purple cabbage will become bright red when it touches white vinegar, so be sure to use white vinegar and mix well! Good white vinegar is not what we think is a combination of chemicals. It is also brewed from grain and has high nutritional content, so you can eat it with confidence!