Big steam
By VicentaLakin
IN THIS COLD WINTER CABBAGE, WHICH IS A REGULAR GUEST OF THE COMMON PEOPLE, IT IS SAID THAT IT IS NOT AS GOOD AS CABBAGE, THAT IT TASTES LIKE COZY AND COLD, THAT IT WARMS ITS LUNGS, THAT IT EXCITES ITS THIRST FOR URINE AND THAT IT HAS A GOOD STOMACH. MODERN ANALYSES SUGGEST THAT CABBAGE CONTAINS HIGHER CALCIUM AND VITAMIN C THAN PEAR AND APPLES, AND HIGH LEVELS OF NUCLIDE, WITH TRACE ELEMENT ZINC NOT ONLY AT THE TOP OF VEGETABLES, BUT ALSO IN MEAT AND EGGS. THEY ARE LOW IN FAT AND CARBOHYDRATES AND OFTEN EAT TO INCREASE HUMAN METABOLISM AND BODY IMMUNITY AND RESISTANCE。
Recipe Recommendations
- salty and fresh
- steamed
- three-quarters of an hour
- simple
Steps for Big steam
1
Onions cut the rest
2
Add onions of ginger paste, old smoke, raw smoke, egg cleans, oil for consumption, fragrance, smelt and a proper salt timewise needle to the meat. Production
3
Flour's in the middle of the pot. Status
4
When it's cold and smooth, it's covered in smooth, laxed
5
I'll take the back half of the cabbage and cut the silk and put it in the tub
6
Take the right amount of pasta to grow the strips and pull it into a small, even-sized formulation
7
A little flour rolls it around
8
In turn, a slightly thick, thin skin in the middle
9
Put meat into cabbage at this point, evenly mixed with appropriate quantities of oil, salt and a little bit of old-age mixing
10
Take a skin and put it in the palm of your hand, and make sure you don't let the juice leak in the steam
11
Put a layer of oil in the steambox and then put it in the pile of dumplings
12
Completed Chart