Sour, sour, sour cabbage

For the holidays, you're tired of eating big fish, you might as well eat some cold-smelling vegetables. Sweet cabbage is a good choice. And when the cabbage is added to the cake, the sweet, sour, sweet mouth. It's an appetizer for a hot meal. The large amounts of vitamins in cabbage and the large amounts of cabbage are good for skin and pigmentation. The cellulose in cabbage not only acts as intestines and promotes detoxification, but also promotes human absorption of animal proteins. The Chinese doctor believes that the cabbage is mildly cold and has the ability to provide abdominal support, to remove thirst, to urinate and to cure the fever。

Recipe Recommendations

cabbage heart appropriate amount
Hawthorn cake appropriate amount
white sugar appropriate amount
rice vinegar appropriate amount

sweet and sour
mix
ten minutes
simple

Steps for Sour, sour, sour cabbage

Be ready for cabbage and mountain cake。

Cut the cake into thin silk。

The cabbage heart washes the leachate and cuts it into thin silk。

Take a bowl and add sugar and rice vinegar to the full melting of sugar。

I'm going to pour a smoulder of sugar and vinegar into the cabbage for five minutes。

Just put the mountain cakes on the pickled cabbage。