Clear the cabbage
By VicentaLakin
So cabbage is usually called Southern, and if you're still called cabbage in the South, then friends in the South are really going to bring you a green cabbage, and you have to change it. As the saying goes, “Fish make fire, meat and radish are safe”. Cooked cabbage can provide almost as much calcium as a glass of milk. Many of the older Chinese are not fit to drink dairy products because of their stomachs; more calcium can be added by eating enough large amounts of cabbage. The large cabbage is a great sight in the ordinary world, unheard of to bring health to the human body。
Recipe Recommendations
- Chinese cabbage leaf 300 grams
- oil 2 tablespoons
- salt 1 scoop
- salty and fresh
- fried
- ten minutes
- simple
Steps for Clear the cabbage
1
Buyed cabbage to cut off the tail of a yellow leaf outside. The cabbage was then pulled out of one piece and put into the flow of water, which was cleaned up repeatedly。
2
Cleaned cabbage is laid on the tablets, cut open on the line between the leaves and the infarction, stripping off the leaves and engraving separately。
3
A friend who likes a swordsman can be patiently rowing a large cabbage, and a friend who's in a hurry puts a big cabbage on the board for a minute。
4
THEY CAN BE WASHED BEFORE CUTTING THE CABBAGE, OR AFTER CUTTING; VITAMIN C LOSES PART OF IT. THIS IS ALL WE CAN DO IF WE ARE IN A HURRY. PUT TWO SPOONS OF SALT IN THE CABBAGE FOR A LITTLE WATER BATHING。
5
Clean up the cabbage and load it in the plate。
6
The boiler is placed on an electromagnetic furnace, with two spoons of oil; the boiler is 80% hot; and be careful not to burn smoke, which is harmful to the body. Put ready cabbage in the oil pan。
7
Once the cabbage was poured into the oil pan, the fire went off fast, which was the trick of blowing up all the vegetables. Or it'll be fried vegetables。
8
CHINESE STOMACHS HAVE ADAPTED TO THE OIL FOR COOKING VEGETABLES. DESPITE THE HIGH NUTRITIONAL VALUE OF SALADS, THE INTESTINES OVER THE YEARS HAVE BEEN UNABLE TO RECEIVE JARS. YOU'LL GET A STOMACH ATTACK. SO IT'S STILL CHINESE FOOD. THE CABBAGE IS WATERED, THE MIX IS GOOD, AT LEAST VITAMIN C IS REASONABLY RETAINED. IT'S A SPOONFUL OF SALT, AND IT'S IN THE PLATE, AND IT'S DONE WITH THE SIMPLE, EASY-TO-TEACH SWIRL. WELL? IF YOU DON'T WANT TO TRY, JUST ASK THE QUESTION. JUST STAY IN THE COMMENTARY AND I'LL ANSWER THE QUESTION