Sweet and sour cabbage(tang cu shuang se gan lan )

Sweet and sour cabbage

Introduction:

"Cabbage is mild in nature and sweet in taste. It is rich in vitamin C, V, a, e and B groups. It contains carotene, nicotinic acid, protein, crude fiber, calcium, phosphorus, iron, and more anthocyanins. Cabbage has the effect of tonifying spleen and stomach, relieving pain and relieving pain. It is a good adjuvant therapy for gastric ulcer and twelve finger ulcer oil. Cabbage also has anti-cancer effect. Together with carrot and cauliflower, they are called "three swordsmen of cancer prevention."

Production steps:

Step 1: half purple cabbage and half green dry blue.

Step 2: cut the cabbage in two colors.

Step 3: Boil the water.

Step 4: cool in cold water.

Step 5: control clean water.

Step 6: put ingredients into the container, add tomato sauce, honey, sugar and vinegar, mix well.

Step 7: loading.

Materials required:

Purple cabbage: half

Green cabbage: half

Tomato sauce: moderate

Honey: right amount

White vinegar: right amount

Sugar: right amount

Note: because cabbage contains a variety of vitamins higher, Nao time is not too long, to prevent excessive loss of vitamins.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Shuang Se Gan Lan