Scrambled cabbage
By VicentaLakin
THE CABBAGE IS MADE ON THE BALCONY. 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
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Scrambled cabbage
1
The cabbage chooses to wash in the water。
2
Washed cabbage cut in 3 cm long。
3
The meat and ham intestines are spare。
4
Fire in the frying pan, use a little oil-burning pot, and put it in the gravy。
5
Put it in the ham entrails。
6
Put it in the cabbage。
7
It's enough to bring in the right amount of salt and a little bit of taste。