Hot cabbage and gravy
By VicentaLakin
Spicy cabbage makes bouquets, classic in Korean cooking. And if you add rice to the rice, and you'll have fresh bean buds and fragrance cheese, you'll have another bowl
Recipe Recommendations
- pork belly 200g
- bean sprouts 200g
- spicy cabbage appropriate amount
- rice appropriate amount
- kimchi stew a little
- cheese 2 tablets
- ginger 1/2 scoop
- soy sauce 1 scoop
- pepper a little
- slightly spicy
- braised
- three-quarters of an hour
- simple
Steps for Hot cabbage and gravy
1
The five flowers are mixed with pickled meat。
2
Smash it and pick it up for 30 minutes。
3
Put oil in the pot。
4
Put it in five flowers。
5
Turn out the oil of five flowers。
6
I'm going to have to get some hot cabbage。
7
Pour it into hot cabbage soup。
8
Roll in the back。
9
The pot pours good rice。
10
I'll put in the saffron。
11
The fire boiled for five minutes and then boiled into rice。
12
There's almost no time to open the cap until water is boiled。
13
Put bean sprouts in the pot。
14
The little fire boiled to softened beans。
15
Put in cheese。
16
Just melt cheese after the fire covers。
17
I'll make the sauerkraut with cheese and fragranceHot cabbage and gravy Make Tips
The pickled cabbage is to be acidic after fermentation. The soybean sprouts are not easy to cook for long, so softer can open the cover. 3. Cheese can be replaced by Masurira, which would be better served by laces。