Beefball powdered cabbage
By VicentaLakin
In winter, cabbage, which is rich in vitamins and dietary fibres, helps digestion, promotes gastrointestinal creeping, reduces lipids, and detoxifies the pyrolysis of pyrochlor. In the early winter, the cabbage is green, and it's good for scavenging, tofu, etc. In the late winter, the cabbage is white, the color is less green, and the stew is the most eaten. The stew can also be cooked in a variety of ways, and today it's done in the form of a fresh stew with water, which looks simple, but it's really good, with the bottom of the beefballs, with the softness of the cabbage stew, with a simple stork, with some soup, with fresh rice and buns。
Recipe Recommendations
- Chinese cabbage appropriate amount
- fungus small amount
- vermicelli 1 handful
- beef ball 100 grams
- salt 2g
- oyster sauce 1 scoop
- soy sauce 2 tablespoons
- white pepper 2g
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for Beefball powdered cabbage
1
A proper amount of cabbage leaves, early lumber hair, a soft powder bar with hot water, a proper amount of beefballs, beryllium oil, and raw pumping。
2
A proper amount of fresh water will be put in the pot and the pills will be boiled for three minutes。
3
In turn, put pink bars, cabbage, mussels。
4
Salt, white pepper, platinum oil, spicy。
5
The chowder is cooked to the ground, the cabbage is soft and the fire is off。
6
So the cabbage is light, it smells like beefballs and it's light sweet。
7
In the north, there is a pot of cabbage, a bowl for everyone, a bowl for the main food, a bowl for the stomach and a warm stomach。Beefball powdered cabbage Make Tips
1. The more soft it lasts, the better it tastes. Don't put too much salt in it, but a little more permolecium oil, with fresh salt。