Jealousy cabbage
By VicentaLakin
BEETERY IS RICH IN NUTRIENTS OTHER THAN SUGAR, FAT, PROTEINS, ROUGH FIBRES, CALCIUM, PHOSPHORUS, IRON, CARROTS, SULFAMIDE AND NICKEL ACID. IT CONTAINS VITAMIN C, NUCLIDE IS FIVE TIMES MORE THAN APPLES AND FOUR TIMES MORE THAN PEAR; TRACE ELEMENT ZINC IS HIGHER THAN MEAT AND CONTAINS MOLYBDENUM THAT INHIBITS THE ABSORPTION OF NITRATE. VITAMIN C, WHICH INCREASES THE BODY ' S RESISTANCE TO INFECTION, IS USED FOR THE PREVENTION AND TREATMENT OF SCABEMIA, DENTAL HAEMORRHAGE AND ACUTE AND CHRONIC INFECTIOUS DISEASES. THE CELLULOSE CONTAINED IN CABBAGE ENHANCES GASTROINTESTINAL CREEPING, REDUCES THE TIME SPENT IN THE BODY OF EXCRETA, HELPS DIGESTION AND EXCRETION, THEREBY REDUCING THE BURDEN ON THE LIVER AND KIDNEYS AND PREVENTING THE OCCURRENCE OF MULTIPLE STOMACH DISEASES. THE CHINESE DOCTOR CONSIDERS CABBAGE TO BE MILDLY COLD AND TO HAVE A FUNCTION SUCH AS GRAFT, DYSENTERY, URINATION AND THERMAL DETOXIFICATION, AS COMPLEMENTARY NUTRIENTS, BLOOD PURIFICATION, GASTROINTESTINAL DECOMPOSITION, DISEASE PREVENTION AND METABOLISM, SUITABLE FOR GENERAL CONSUMPTION. IT'S POPULAR: "FIRE, MEAT, BEAN CURD." I MADE A SAUERKRAUT TODAY, IT'S SIMPLE, IT'S SOUR, IT'S GOOD FOR SUMMER
Recipe Recommendations
- pig hind legs 100g
- cabbage a
- Jiang a small piece
- soy sauce a spoonful
- rapeseed oil appropriate amount
- ginger powder a little
- dried chili plurality of
- garlic number lobe
- Vegetable Zhixian a little
- white pepper a little
- mature vinegar two spoonfuls
- oyster sauce a little
- scallion a
- cornflour a little
- salt a little
- white sugar a spoonful
- cooking wine a little
- hot and sour
- burn
- ten minutes
- simple
Steps for Jealousy cabbage
1
Today, this vinegar cabbage adds a little pork to the taste level. The pig's back leg was washed together, and the skin was shaved to show the dirt. Cut off the skin and a piece of thin meat with fat. It's used in both. It's used to make other vegetables
2
Scratch shavings, cuttings, a little slices of thin meat, and some of the rest cut into small particles
3
Hot pots don't put oil in them
4
Picking up meat chips and skins with a small amount of wine, a small amount of raw wine, a small amount of pasta, a small amount of oil, a small amount of powder, a flat mix, five minutes of salting
5
Good pig slag and pig oil are out there. After all, pig oil isn't good for the body, cholesterol is high, so only a little fat is used to make pork oil
6
The meat part is ready, look at the vegetables: a cabbage, a white onion, garlic and petals, a piece of ginger, a little bit of chili. The cabbage is very good today. It's so soft, it's very watery, it's so sweet, and the last one has been eaten
7
The cabbage leaves were sliced down, immersed in salt water for five minutes, washed with fresh water
8
Clean up, clean up, clean up, clean up, clean up, clean up
9
Part of the cabbage is slashed in blades, and the blades are torn in small pieces with their hands and spread separately
10
Slashed in white, dried chili in small, garlic slices, spare
11
Pick the sauce first, it's easy to operate. A spoonful of raw, two spoons of vinegar, one spoon of sugar, a little bit of platinum oil, two spoons of fresh water, taste of salt, a little salt, a little powder, a little bit of powder, a little bit of powder
12
Hot pots, cold oil, meat skins, meat chops, tatters
13
The bottom oil in the pan, the garlic onions, the peppers, the fried
14
Join the slag and a little greasy oil
15
Join the cabbage leaf
16
Join the meatskin
17
The leaf is softer and added to the leaf
18
Joined in a piece of meat that had previously been fried
19
Join the sauce, burn it, boil it for five minutes
20
Done
21
Done
22
This dish, unlike the old vinegar veggie sauce, has added a little bit of fat and thin meat, which is more fragrance, and the sour aroma smells of pork oil, salty sour, white and juicy and delicious