Vegetarian Stir-fried Two-color Noddle

Vegetarian Stir-fried Two-color Noddle

1. Prepare raw purple cabbage and kohlrabi, wash and set aside

2. Kohlrabi cut into thin strips

3. Purple cabbage cut into thin filaments

4. Boil the rutabagas in a pot with boiling water, but don't take too long

5. The blanched kohlrabi shreds are immediately placed in cold water to cool and drain the water

6. Boil the purple cabbage in a pot, but not too long

7. The blanched purple cabbage garlic is immediately placed in cold water to cool and drain the water

8. Mince scallion, ginger, garlic and set aside

9. Pour an appropriate amount of base oil into the pot and heat it up, add the onion, ginger, and minced garlic until fragrant

10. Add shredded rutabaga and stir fry quickly over high heat

11. Add the purple cabbage and stir-fry evenly with salt and rice vinegar

12. Adding rice vinegar has a subtle change in color to make it more eye-catching. Finally, add monosodium glutamate for freshness and enjoy it

13. Fresh vegetarian stir-fried two-color head dishes on the plate

14. The taste is crisp and refreshing. It is very appetizing.

15. Even one’s dinner should be happy too

Tips:

The nutritional value and use of purple cabbage The nutritional value of purple cabbage is rich. The main nutrients are similar to those of headed cabbage (what we call green cabbage). Each kilogram of fresh vegetables contains 27 to 34 grams of carbohydrates. 11-16 grams of crude protein, which contains more vitamins and minerals than cabbage. Therefore, it is recognized that the nutritional value of purple cabbage is higher than that of headed cabbage. Purple cabbage is not only rich in nutrients, but also firm in head, bright in color, and resistant to cold. It is heat-resistant, high-yield, and durable in storage and transportation. It is a very popular vegetable.