Pork and cabbage
By VicentaLakin
IF YOU SAY THE NORTHERNERS LOVE THE MAIN FOOD, YOU'LL NEVER RUN! VEGETABLES ARE AVAILABLE FOR FOUR SEASONS A YEAR, AND EVEN THE SAME TYPES OF MATERIAL CAN BE TASTED DIFFERENTLY BY DIFFERENT PEOPLE. THE MOST COMMON IS PORK CABBAGE, WHICH IS RICH IN VITAMIN C, VITAMIN E AND OFTEN EATING CABBAGE, WHICH ENHANCES THE RESILIENCE OF THE SKIN AND PROVIDES GOOD SKIN PROTECTION AND COLORING. TODAY, MY PORK CABBAGE DUMPLINGS DIFFER FROM THE TRADITIONAL PRACTICE OF LOCKING ALL THE BELLIES IN THE PAP, RICH IN NUTRIENTS, NOT WASTEFUL IN TASTE。
Recipe Recommendations
- salty and fresh
- cook
- an hour
- ordinary
Steps for Pork and cabbage
1
Flour with cold water and soft-skinned noodles, caps for 15 minutes, re-painted and softened; and continued with the lids until the operation began
2
Pork makes the merchant corroded, or can cut the meat to the ground, preferably with three or seven fat, which is too thin and unsavory
3
Clockwise mix, evenly mixed
4
The cabbage is cut to shreds
5
Put the cabbage in the meat, evenly. Don't worry about the soup. It'll be inhaled soon
6
Noodles are removed from the board. They're long strips. They're cut to the same size
7
Press the agent down and bend it into a slightly thick middle skin around it
8
Take the proper pork cabbage and put it on the skin
9
It's either the way you do it or the way you wrap it or squeeze it into dumplings
10
It's all wrapped up
11
Cooking in the boiler, with spoons pushing the water up along the side of the pot from time to time, preventing dumplings from continuing to sink
12
It smells so goodPork and cabbage Make Tips
In order to taste tenderly, the cabbage that enters the dumplings should not use the old skin, dry and thick fibres, which are suitable for evaporation; if the cabbage is small and you want juicy dumplings, you can mix it with water in the meat。