By Xiaoxiao gourmet Jie
Composition:
Half a purple cabbage, 1 root cucumber, 1 egg, 200ml yogurt, 3g refined salt and a few drops of white vinegar.
Cooking steps:
1. Wash the purple cabbage and cut it into filaments.
2. Add salt and white vinegar, mix well and marinate for a few minutes.
3. Peel the boiled egg and cut it into small pieces.
4. Wash and slice cucumber.
5. Put cucumber slices and eggs on the purple cabbage and pour in yogurt.
6. Mix and eat! Simple and delicious, nice color, right?
Cooking skills:
1, the nutritional value and use of purple cabbage Purple cabbage is rich in nutrients, and its main nutritional components are similar to those of Chinese cabbage (that is, what we call green vegetables), and each kilogram of fresh vegetables contains 27-34 grams of carbohydrates. Crude protein 1 1 ~ 16g contains more vitamins and minerals than Chinese cabbage. Therefore, it is recognized that the nutritional value of purple cabbage is higher than that of Chinese cabbage.
2. Purple cabbage is not only nutritious, but also compact in structure, bright in color and cold-resistant. It is a popular vegetable with heat resistance, high yield and storage and transportation resistance. In Europe, it is mainly used for salad or western food color matching, and can be used for raw food, soup food and fried food.
3. Purple cabbage can be eaten raw or fried. But in order to maintain nutrition, it is better to eat raw food. If the food is fried, it is necessary to accelerate the heavy oil and stir it quickly.
Have you learned to cook this dish?