Japanese cabbage salad

When I woke up this morning, it was clear that the temperature was so cold that I had to heat up the soup and meet the neighbors after the exercise. Because of geography and climate, cabbage is not good in Japan! So Japanese cabbage isn't cheap either, and the only people who can afford it early on! After China-Japan talks, the Japanese in the Kaozhou Peninsula exchanged guns and bullets for cabbage with the locals. There is a saying that “breeds are less expensive than cabbage” because of their high nutritional value, which not only enhances the body's resilience, but also prevents colds, reduces fatigue, promotes intestinal creeping, helps digestion, even prevents drying, keeps the stomach open, etc. It's also Japanese food in the dailies, and today my fast handware is going to make a daiquiri salad, bright and bright to keep the cabbage, sweet to bake the cabbage, green and green, high-end and fresh, to be used for hospitality, both faceful and good

Recipe Recommendations

Chinese cabbage a
bacon appropriate amount
salad oil appropriate amount
olive oil appropriate amount

original
fried
ten minutes
ordinary

Steps for Japanese cabbage salad

Preparation of food products: see figure。

First, cut the bacon and cut it into small pieces。

Heated in the pot with olive oil and fried bacon to the bone。

The rootless cabbage is placed in the pot, which is then made on both sides of the line (to fry it to the top with a fire, then turn the fire, and put the lid on it and bake it to the cabbage。

Just put the fresh bacon on the cabbage, and then you'll be able to get the grub-free and fat salad

Finish the chart。