Sour bags
By VicentaLakin
The nutritional value of pumpkins is reflected mainly in their relatively rich vitamins, with a high concentration of carrots of 2.4 mg per cent vitamin B10.05mg per cent, vitamin B20.06mg per cent and vitamin C5mg per cent; in addition, they contain a certain amount of iron and phosphorus. These substances play an important role in maintaining the physical function of the organism. Also recently, a "cobalt" component has been found in pumpkins, which have a retributive effect on consumption. Pumpkin contains a wealth of vitamins A, B, C and minerals, the necessary eight amino acids and the group of amino acids necessary for children, soluble fibres, chlorophyll and phosphorus, potassium, calcium, magnesium, zinc, silicon, etc. In short, it's good for the growth and development of children and adolescents
Recipe Recommendations
Steps for Sour bags
1
Preparation material (Pumpkinches). I'll sew you a little bit of water
2
The cabbage is made into a petal, cut out of the tougher cabbage, put it in the pot with the onions, and it's hot
3
Put a little oil in the pot
4
Then put it in a pumpkin and a wooden ear, put a little salt and soy sauce on it, a little soft. Out
5
The cabbage is flattened, with a proper amount of melon and a dry beak
6
Pack up the cabbage rolls and put on a hot onion
7
Let's go. Fire's evaporating for six minutes
8
The evaporated soup is poured into the pan, and a spoon of pelican oil is added, and a small amount of starch is added to the tart, so that it can go on the cabbage。