cabbage, also known as cabbage, cabbage and kale, is a common vegetable in the north and south. There are many cabbage practices, and it's a lot of cooking, a lot of cooling, and a lot of potting. It's a short time, cut a couple of blades of cabbage, and get a couple of times in the frying pan. It's soft and sweet, and it's popular. This is due to the high water content of cabbage, about 90 per cent. The cabbage is so insensitive that we all ignore its rich nutritional value. It is rich in many trace elements, such as calcium and potassium, which also enhance appetite, promote digestion and prevent constipation; and one of the things that is not widely known is that it contains some kind of ulcer healing factor, which has a good therapeutic effect on the ulcer and accelerates the healing of the face. Today's cabbage is fresh, and it's only eight minutes to steam. The approach is simple, although it is nuclei, but it is more popular than meat because of the combination of coarse grains, which has the effect of scraping oil and fat, and because of the presence of garlic vinegar. A chorus of radiant cabbage has come to the table, but it is not easy to look at it, but a chopstick goes down, and even the flesh-eating husband and son exalts it. I am quick to eat, and you have learned to steam it with your family, and you are afraid to keep it for a few days。
