Carrot cabbage

By VicentaLakin

Carrot cabbage
THE TROPHIC VALUE COMPONENT OF CABBAGE IS SIMILAR TO THAT OF CABBAGE, WHICH CONTAINS PROTEINS, FATS, SUGARS, FOOD FIBRES, CALCIUM, PHOSPHORUS, IRON, CARROTS, VITAMIN B1, VITAMIN B2, TOBACCO ACID, VITAMIN C, ETC. THE CALCIUM CONTENT IS HIGH, ALMOST TWO TO THREE TIMES AS HIGH AS THAT OF CABBAGE. IT IS THE IDEAL VEGETABLE FOR THE FIGHT AGAINST VITAMIN D DEFICIENCY. PEASANTS LACK CALCIUM, ARE SOFT, BALD, CAN USE CABBAGE TO COOK TONGAN SALT OR SUGAR FOR THEIR DRINKS, AND OFTEN EAT WELL。

Recipe Recommendations

  • lean meat 100 grams
  • carrots 100 grams
  • pakchoi 200 grams
  • edible oil appropriate amount
  • salt appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • MSG appropriate amount

Steps for Carrot cabbage

  • Make Carrot cabbage step 0
    1
    Skinny meat washes the blood and cuts it into silk。
  • Make Carrot cabbage step 1
    2
    Put the meat in the bowl and add raw straw, salt and starch for five minutes。
  • Make Carrot cabbage step 2
    3
    Carrots go to the skin wash, cut into silk, cut onions, ginger chips。
  • Make Carrot cabbage step 3
    4
    The cabbage is cleaned and cut in reserve。
  • Make Carrot cabbage step 4
    5
    Fire in a frying pan, hot in edible oil, a ginger onions, and a spare when a silked fry breaks。
  • Make Carrot cabbage step 5
    6
    Another pot, put it in edible oil and heat it up, and then turn the carrots a few times。
  • Make Carrot cabbage step 6
    7
    Put the cabbage in it and cut it off。
  • Make Carrot cabbage step 7
    8
    It's enough to roll in the silk, evenly, into the proper amount of salt and the fine taste。

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