Kang-seon cabbage
By VicentaLakin
Private recipes -- the emptiness of ginger-snacks is home-grown this time, although not so much at a time, but there is a sense of self-sufficiency. At a very young age, a small life in the country is a very practical way to pick up some food from the garden. Here's a plate of ginger-sniffed cabbage to be shared slowly with our dear food friends。
Recipe Recommendations
- water spinach appropriate amount
- grape seed oil appropriate amount
- Jiang appropriate amount
- coarse salt appropriate amount
- black pepper appropriate amount
Steps for Kang-seon cabbage
1
Grapeseed oil. Ginger sliced into thin, then cut into silk. The amount of ginger is divided into the first two-thirds fragrance and the second one-third decoration. Here's the amount of ginger, please. Loves more, not less.) Empty cabbage removes the leaves first, separates them from the leaves, washes them, and cuts them in parts (3-4 cm)。
2
The cold pot shall be filled with hot oil of fire (or medium or small fire) into a reserve of 2 parts of ginger。
3
and a fragrance of a middle fire (or a small fire)。
4
After step (3), the cabbage is dropped into the branch and the fire (or fire) is slightly tripped and fired two or three times。5
After step (4), the cabbage leaves will be poured into it, and the carbs will be burned to the ground by fire (or fire) at 7,8 minutes (out of which) they will be ripe (facilitate)。
6
After step (5), salt is sprayed, pepper powder is sprayed。7
After step (6), a slightly agile turn-off will put off the fire。
8
Into the disk, you can decorate ginger。
9
The finished chart。
10
The finished chart。