Fry mushrooms and cabbage
By VicentaLakin
THE CABBAGE'S FAVORITE IS THE CABBAGE. IT'S GREEN, IT'S FRESH. EVERY YEAR, AFTER THE RAINY SEASON, CABBAGE IS HEAVILY MARKETED, AND LONG-TERM CUTLERY FARMERS LIKE TO GROW. CABBAGE CONTAINS A NUTRITIONAL VALUE COMPONENT SIMILAR TO THAT OF CABBAGE, WHICH CONTAINS PROTEINS, FATS, SUGAR, FOOD FIBRES, CALCIUM, PHOSPHORUS, IRON, CARROTS, VITAMIN B1, VITAMIN B2, TOBACCO ACID, VITAMIN C, AMONG OTHERS, WITH HIGH CALCIUM LEVELS, ALMOST TWO TO THREE TIMES THE AMOUNT OF CABBAGE. THE HIGH CALCIUM CONTENT OF CABBAGE IS THE IDEAL VEGETABLE FOR THE FIGHT AGAINST VITAMIN D DEFICIENCY (POLYDIASIS). PEASANTS LACK CALCIUM, ARE SOFT, BALD, CAN COOK TONGAN SALT OR SUGAR FOR USE IN CABBAGE AND OFTEN EAT WELL。
Recipe Recommendations
Steps for Fry mushrooms and cabbage
1
The cabbage is washed in the water。
2
The mushrooms are washed with a small amount of water, which is then cut into little strips. Don't pour the shroom. Keep it
3
Take 50 ml of mushroom water, and then put it in a little bit of the fresh mix。
4
Washed cabbage cut into five centimeters long。
5
Fire in the frying pan, hot in the oil and smell of garlic。
6
Put in the mushrooms for a while。
7
Put the cabbage in the sauce。
8
It's a good idea。
9
It's a good amount of salt, and it's even。