Jealousy cabbage
By VicentaLakin
SINCE AUTUMN, CABBAGE HAS BEEN ON THE MARKET. I DON'T KNOW ABOUT THE SOUTH, BUT IN THE NORTH, AFTER THE 11TH OF EVERY YEAR, I CAN SEE THIS SCENE, LOTS OF CABBAGE, LOTS OF CARROTS, LOTS OF ONIONS. A LOT OF THIS IS MADE OF CARS, AND EVERY FAMILY HAS A HABIT OF SAVING WINTER FOOD, ESPECIALLY WHEN THERE ARE ELDERLY PEOPLE, EVEN IN WINTER. THEY'RE ALSO WILLING TO SAVE SOME WINTER FOOD. EAT MORE CABBAGE AND RADISH IN WINTER. THERE IS AN OLD SAYING THAT CABBAGE IS NOT AS GOOD AS CABBAGE, WHICH IS OF HIGH NUTRITIONAL VALUE AND CONTAINS PROTEINS, FATS, DIETARY FIBRES, MOISTURE, POTASSIUM, SODIUM, CALCIUM, MAGNESIUM, IRON, MANGANESE, ZINC, COPPER, PHOSPHORUS, SELENIUM, CARROTS, NITRO ACID, VITAMIN B1, VITAMIN B2, VITAMIN C AND MICRONUTRIENT MOLYBDENUM. IT IS A VEGETABLE THAT OUR PEOPLE EAT ON A PERENNIAL BASIS, THANKS TO ITS NUTRIENTS, TASTE AND TASTE, ITS VARIETY OF PRACTICES AND ITS SUSTAINABILITY IN STORAGE。
Recipe Recommendations
- Baicaibang 4 tablets
- fungus appropriate amount
- red pepper appropriate amount
- onion appropriate amount
- hot and sour
- sneak
- ten minutes
- ordinary
Steps for Jealousy cabbage
1
Muir had hair bubbles a few hours early, and Paprika was rinsed and dryed。
2
The cabbage removes the leaves, uses only the part of the white state, separates it, and is slashed into small pieces。
3
The oil burns to the fifth layer of heat, down into onions and chili, and smells。
4
Down to cabbage, down to a nice juice, three spoons of vinegar, a spoon of soy sauce, a spoon of sugar, a proper amount of salt。
5
For about two minutes, the cabbage will produce water, which will be poured into the starch。
6
Falling into small pieces of wood, tumbling out the pot。Jealousy cabbage Make Tips
1. Regarding the wood ear mushrooms, they are not usually in stir-fried cabbage with vinegar, but I added some because I like them. You can omit them if you don't like them.
2. As for when to add the wood ear mushrooms, I usually add them last because they tend to pop and fly far when heated, which is quite scary. I add them after thickening the sauce; this prevents them from popping and allows them to be coated in flavor.