Scrambled
By VicentaLakin
German bacon is called Kasseler, named after a Berlin butcher named Kassel, who invented it in the nineteenth century, so in Germany it was named after his name. The difference between German bacon and our Chinese bacon is that it's a little red, no fat, with bones, used to cook with all kinds of kale vegetables. They call it "Eintopf," which literally means "a pot," which smells so salty, which is a good winter warmer. I really recommend it. It's so simple, it's good for soup. I want more bacon and potatoes
Recipe Recommendations
- salty and fresh
- cook
- half an hour
- simple
Steps for Scrambled
1
German bacon can be replaced with ordinary bacon, but to lose fat. Vegetable soup can be replaced with a variety of high soups, or directly with water. Wrinkled kale can be replaced with cabbage. Acres can be replaced with a little cilantro。
2
Canyon slices, potatoes, carrots, onions, bacon cuttin。
3
Put a little oil in the pot and put it in bacon for half a minute。
4
Put it on the onion, keep it fried until it's slightly transparent。
5
Put carrots and potatoes in it for another half-minute。
6
Add water (or soup) and take control of it. Add black pepper and vegetables for soup. (Don't add salt. The bacon itself is salty。
7
Add kale and mix it evenly。
8
Gargay, the fire broke and the little fire made the vegetables soft for about 15-20 minutes。
9
It's cooked。
10
And a little bit of celery