Bean flavored purple cabbage
There are three types of purple cabbage, among which the flat head type and round head type are better. These two varieties are large, compact, fat and tender, with a high yield of vegetables. They taste good, but the sharp head type is worse. Purple cabbage contains anthocyanins. Although anthocyanins are not essential nutrients for human body, they are indeed one of the most common antioxidants. It can increase the content of oxygen in the blood and help the body burn fat, which is of great benefit to weight loss. However, patients with skin pruritus and eye congestion should not eat. Patients with pulmonary inflammation should eat less. After abdominal and thoracic surgery, gastrointestinal ulcer and bleeding are particularly serious, and patients with diarrhea and liver disease should not eat.
Step 1 . Purple cabbage.
Step 2 . Cleaning under tablets.
Step 3 . Cut into pieces.
Step 4 . Prepare a little salted bean paste.
Step 5 . Heat the oil and stir in the purple cabbage.
Step 6 . Add salt.
Step 7 . Add the bean paste and stir fry.
Step 8 . Stir fry and add MSG.
Step 9 . Stir well and remove from the pan.
Step 10 . Plate and serve.
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