Cheese cabbage
By VicentaLakin
Cabbage is an original Chinese vegetable with a long history of cultivation. According to the test, the bellow seeds found at the site of the original village of Siam, a semi-square slope during the period of New Stone in China, are now between 6,000 and 7,000 years old, and are recorded in Poetry Valley. The water content of cabbage is about 95 per cent, while the heat is low. A glass of corroded cabbage provides almost as much calcium as a glass of milk. So those who rarely use dairy products can get more calcium by eating enough cabbage. The spring is a critical time for children to eat this vegetable without loving milk, and the calcium is said to be better than cabbage. It's an unsatisfied meal, and it's friendly. It can be seen from a national dinner to a civilian table
Recipe Recommendations
- tomatoes a
- Chinese cabbage appropriate amount
- salt a teaspoon
- vegetable oil a spoonful
- sour and salty
- fried
- ten minutes
- simple
Steps for Cheese cabbage
1
There's a lot of paper-packed formaldehyde on the market. I don't buy that
2
Sliced into flat pieces
3
If you open the top of the tomato and let it go, you can tear it off easily
4
Slice them first, then cut them into little pieces
5
You can't eat for the sake of nutrition. West Tomatoes
6
There's no need to add water to the cabbage. There's plenty of water in the fresh cabbage, especially after salt
7
I like to lighten up
8
Done
9
Done
10
Done