Corn pasta evaporating cabbage
By VicentaLakin
cabbage, also known as cabbage, cabbage and kale, is a common vegetable in the north and south. There are many cabbage practices, and it's a lot of cooking, a lot of cooling, and a lot of potting. It's a short time, cut a couple of blades of cabbage, and get a couple of times in the frying pan. It's soft and sweet, and it's popular. This is due to the high water content of cabbage, about 90 per cent. The cabbage is so insensitive that we all ignore its rich nutritional value. It is rich in many trace elements, such as calcium and potassium, which also enhance appetite, promote digestion and prevent constipation; and one of the things that is not widely known is that it contains some kind of ulcer healing factor, which has a good therapeutic effect on the ulcer and accelerates the healing of the face. Today's cabbage is fresh, and it's only eight minutes to steam. The approach is simple, although it is nuclei, but it is more popular than meat because of the combination of coarse grains, which has the effect of scraping oil and fat, and because of the presence of garlic vinegar. A chorus of radiant cabbage has come to the table, but it is not easy to look at it, but a chopstick goes down, and even the flesh-eating husband and son exalts it. I am quick to eat, and you have learned to steam it with your family, and you are afraid to keep it for a few days。
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Corn pasta evaporating cabbage
1
The cabbage is washed clean and cut half enough for the whole family to eat; the cabbage is of many kinds, with a ball shape, a little green on the leaves, a little softer on the hands
2
Cut in fine threads, enter the disc, spread a little bit of salt, pick up a little bit of juice, and make it soft
3
The corn paste is the powder of dry corn grains, which is fine, and the steam is fine, so I'm pasting it, so I can use it more and less; more can be eaten directly and less highlighted as the main character
4
(b) The blending of corn pasta with cabbage with chopsticks, which makes each dish full of corn paste; as a few cuisine juices are made, there is no fear that the corn paste will dry
5
(b) A box in the steambox where, if it is not available, a layer of vegetable oil can be painted, and corn-coated cabbage will be spread evenly on it, covered with a lid and steamed in fire for eight minutes
6
(a) Handle the juice when it's veggied: the garlic is cut to the ground, and a proper amount of vinegar, raw smoke and sesame oil is evenly mixed; as a small amount of salt and salt has been added to the vegetables, so not much is smoked
7
The vegetables are steamed, and they are packed into large bowls with chopsticks, and the heat from them is scattered
8
When it is dryed to heat, the juice may be poured on it, and it may be edible. It's good to eat, it's good to eat, it's good to eat, it's good to eat, it's good to eat, it's good to eat。Corn pasta evaporating cabbage Make Tips
1. The corn paste must be sifted, otherwise the eight minutes of the large granules will not be fertilized; since a little cuisine comes out of the vegetables and there will be water vapour during the evaporation process, there is no need to worry about the corn paste, corn can increase memory and anti-age; people who use the eyes often should eat more yellow corn to mitigate yellow-colour variability and loss of vision; 2. The garlic should not be in the heat, but should be in the water when the food is warm, so as to prevent overheated garlic from smelling; this dish can be warm or cool, and can be replaced with other vegetables。