Snow cabbage, also known as potherb mustard, has high nutritional value. There are fresh and cured products. Fresh snow cabbage is emerald green in color and slightly astringent and spicy in taste. It is often used to stir-fry minced meat; salt-pickled snow cabbage is crispy and fresh in taste, crispy in taste, and slightly sour. Snow cabbage has the effects of diuretic and diarrhea, expelling wind and blood, swelling and pain relief. It is a commonly used herbal medicine for symptoms such as dysuria, diarrhea, diarrhea, hemoptysis, swelling and pain in gums, sore throat, sore sore itching, traumatic injuries, joint pain and other diseases.
I believe that friends who have seen my dishes will have an impression. I don't like to play by common sense, and I don't like to follow the recipes of experts. It's not that I have much ability, but that I don't want to cook just for the sake of cooking; I'm very casual and do whatever I have! <br /><br />Take making snacks, for example, and that's it. It was obviously made with low flour, so I used ordinary flour or some corn flour; if it was marked with butter and lard, I tried using salad oil; I could only make it with an oven, but I don't have an oven, so I would use a microwave oven to make it. <br /><br />In fact, this is not to ignore the existence of experts. First, I want to learn something, and secondly, I want to consider it from a health perspective. If you use your own method to taste many delicious food, but also master better and more cooking methods, why not? <br /><br />While talking, I came here thinking blindly about making Soviet-style mooncakes. <br /><br />If Soviet-style mooncakes are made with lard, of course, there is nothing to say. Can you use salad oil to make the crispy effect? I just want to try it and bake it in the microwave as well. Hehe, of course, I wouldn't use this idea if I had an oven...
