Shrimp skin and cabbage
By VicentaLakin
AT THE END OF SPRING AND SUMMER, CABBAGE IS ON THE MARKET. THE WATER CONTENT OF CABBAGE IS HIGH (ABOUT 90 PER CENT), WHILE THE LOW CALORIE CONTENT, RICH IN VITAMIN C, VITAMIN B1, FOLIC ACID AND POTASSIUM, COMBINED WITH THE SOFT AND SWEET TASTE OF CABBAGE, MAKES IT COMMON ON THE TABLE。
Recipe Recommendations
- pork belly appropriate amount
- cabbage appropriate amount
- shrimp skin appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Shrimp skin and cabbage
1
The cabbage wash is torn to pieces。
2
Five flower meat slices。
3
Shrimp skin cleans up。
4
Five flowers in the pot, little fire out。
5
Put the cabbage in the sauce。
6
When the cabbage starts to get soft, it's put in shrimp skin。
7
I'll add salt, wine, raw, ointment, pots。