Chinese Food
Eat cabbage like this in winter -- Qianlong cabbage (1)
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The cabbage, as white as porcelain and as green as jasper, should have carried the praise of the poets. However, it was quietly silent in a plain suit and accepted people's disdain at the beginning. It was amazing after tasting. Picking snow to tread on the ground is like honey lotus root. It's fatter. that's Fan Chengda's praise for cabbage. When it comes to cabbage, it seems very unattractive. But it's almost indispensable for northern people's meals in winter. In my eyes. This seems to be a common cabbage. Full of happy memories. Winter in the north. Dry and cold. Often at this time, Baba watched the cabbage changing in his father's hands. Nowadays, when I am in a foreign country, I want to eat cabbage made by my father once. It's just a kind of extravagance. It's OK. I'm just like my father. I love the kitchen. I love cooking. When I want to eat, I'll buy one myself. Or mix it. Or cook it. Or stew it. Or steam it. Or make stuffing. I can't get tired of eating it. Today, chef Dong shares with you a very simple and delicious
Cooking ingredients
Cooking Steps
Step1:Wash the cabbage leaves and tear them by hand. The size depends on personal needs. Put them in the plate for standb
Step2:Prepare seasonin
Step3:Put the old vinegar into the sesame paste and stir evenl
Step4:Add honey and keep stirrin
Step5:Pour the mixed juice on the cabbag
Cooking tips:1. Chinese cabbage leaves. It's best to tear them by hand. They are easy to taste; 2. Now put vinegar into the sesame paste. Stir the sesame paste; 3. The amount between the three can be adjusted according to the personal taste. Put more sesame paste if you like the taste. Put more vinegar and honey if you like the taste of sour and sweet. Use aged vinegar if you like the vinegar. There are skills in making delicious dishes.
