Garlic cabbage
By VicentaLakin
I learned a little bit about cooking vegetables in Hunan. Or garlic, which is fresh, but first, the garlic, which is in front of the pot. And it's an extraordinary taste, very nice. This time from home, there were three large cabbage in the trunk. This is the three large cabbages chosen by the master, who says he knows we'll be back for a few days with fresh snacks, and that there must be not enough and not necessarily all fresh in the big kitchen, but better to bring home some of them, and that there must be more food for her. Think about it. This spring is really big fish for you to eat. The fresh food must be good for a while, so as to ease the heavy stomach. The vegetables are better than big fish meat at this time。
Recipe Recommendations
- cabbage 750ｇ
- green garlic 4 trees
- rapeseed oil 2 teaspoons
- fine salt a little
- soy sauce a little
Steps for Garlic cabbage
1
Get the cabbage ready, wash the spare。
2
Garlic pick-up, cut-off。
3
Add an appropriate amount ofseed oil to the pot and blow up the garlic part first。
4
I'll make a pot of cabbage。
5
Add an appropriate amount of fine salt to make the cabbage fine。
6
I'm going to add the garlic leaf and make it look good。
7
It's just a little bit of soy sauce. As far as health is concerned, I personally prefer the beauty of the sauce for cooking, which, of course, is a matter of personal preference。
8
This is the end of a fragrance of garlic cabbage。Garlic cabbage Make Tips
When it's a platinum, it's a little platinum, so it doesn't taste too much garlic。