Pickles
By VicentaLakin
WINTER AND SPRING ARE THE SEASONS OF LARGE CABBAGE, WHICH NOT ONLY HAVE HIGH LEVELS OF VEG C, BUT ARE ALSO RICH IN THICK FIBRES, WHICH ARE GOOD FOOD FOR PIGMENT. AS THE TEMPERATURE RISES, FRESH VEGETABLES OF THE SEASON ARE ON THE MARKET, THE CABBAGE IS A LITTLE TIRED, THE TABLE IS A LITTLE STALE, AND TODAY THERE IS A CHANGE OF COURSE BETWEEN COOKING AND STAPLE FOODS, NOT GREASY, AND HEALTHY AND NUTRITIOUS。
Recipe Recommendations
- Chinese cabbage half a
- eggs the 2
- onion 1 handful
- flour 1 scoop
- salt 5g
- pepper 1g
- edible oil 1 spoon
Steps for Pickles
1
Half of the cabbage cut thin, and today it's mainly the swirling part under the cabbage. The leaves were eaten yesterday and salted for half an hour。
2
Get two eggs, one onion, cut to pieces。
3
The pickled cabbage squeezes water out of the bowl, adding two eggs, shreds of onions, a spoon of flour, pepper powder, which is not salty enough to add salt to the right amount。
4
All food mix is even。
5
Heated pans, brush oil。
6
Spread the blended foods evenly on the bottom of the pot and keep the fire low and small。
7
Hot yellow on the bottom of the omelet, fragrance of the egg, turn over and continue with the small fire until the yellow one。
8
Get out of the pot, dry it, cut it into pieces。
9
Load up, eat up! Friends who like sauce can order ketchup alone, and it'll taste good。