Here I call the cabbage "Big cabbage", "Big Cabbage", "Big Head," "Big Head". A little cabbage has been given so many plain names by the Shandong people. Cabbage, also known as ball slurry, is a common kind of home-grown vegetable-sweet, which can be fertilized or hot. Hot cabbage is usually cooked with pig oil, which can hold the vegetable juice. A little pepper, a little pepper, just a little salt, that's all。
I've brought you a very classic home today. It can be sour, it can be spicy, it can be spicy, it can be sweet. Anyway, the taste is changing, the taste is constant. Creaming of cabbage is one of the characteristics of the dish, but it is not easy for kitchen beginners to do it, often either without or without water. The reason for this is simple, but it's mainly because there's not enough fire at home, not as good as at the hotel. It's been long, short. I would like to share some of my experiences and ask for criticism today. Production point: 1 — The amount of vegetables is not too big, too much to fire and easy to water. Two, get the chili and the ginger. That's how the chili smell comes out, and then the onion cools the kettle, and the pepper doesn't have a beard. Three, the pot's hot and it's about to smoke and then the cabbage. When the pot warms up again, it will pour into the bowl, and when it gets softer, it will pour into the juice. Four, pick up the juice in advance, so you don't lose your hands
I'm a little tired of eating rice and cooking the other day. Say noodles. It's hot. It's a little tired of cold noodles, too. So I thought I'd mix it up. Maybe I could get something good. Let's start with the face. I'll replace the Chinese noodle with the Italian screw. Once again, the sauce is improved, and we're used to sesame noodles, so let's have a jolly version of the sauce. Why do you call him "The U.N." Look at the sauce I used, Southeast Asia, Japanese, Korean, Chinese, Italian, pasta. Isn't that funny? The United Nations is not exaggerating
