What does it taste like chopped cabbage?

Because the cabbage is left overnight, nitrite will be produced in it, and it is not good for the body to eat it, so don't eat the overnight cabbage.

As long as the vegetables are not processed and preserved, it is easy to produce and eliminate salts, and if you don't add high temperature to eat directly, it will kill you.

Because cabbage also has green fiber, it will turn green when chopped.

Why does cabbage multi-line turn green pinch? Cabbage is actually a green vegetable, and when you add meat or something, it will definitely change color a little, and it doesn't matter, you can eat it.

Normally, cabbage is green.

Because cabbage has a certain pigment natural pigment.

The water is drained, revealing its natural color.

I'm not your cabbage, the outside of the green skin you didn't wrap to go.

Of course, it's okay to eat it after it's cooked and frozen, but you can't eat it without cooking it and eating it after freezing!

1. Soak the water in the cabbage.

2. Vacuoles. 3. It is not very scientific, which will cause the loss of nutrients of cabbage.

Vacuoles are not scientifically lost in some nutrients.

No, just pickle the original water of bai cabbage and squeeze it dry, the detailed steps are as follows - dao

Ingredients preparation: Pork (fat and lean.

500 grams, 500 grams of Chinese cabbage.

Accessories: 4 green onions, 1 handful of celery, 2 tablespoons of soybean soy sauce, 1 tablespoon of sea salt, 1 tablespoon of chicken broth powder, 1 piece of ginger, appropriate amount of pepper, appropriate amount of cooking oil, 1 tablespoon of cooking wine.

1. Wash the pork and cut it into pieces, chop it into meat puree;

2. Wash and chop the cabbage;

3. Add a little salt to the cabbage and marinate the water of the cabbage;

4. It is very important to adjust the filling, mince the ginger, chop the green onions, add minced ginger, add an appropriate amount of salt, and add minced green onions;

5. Put the cabbage squeezed out of the water into the meat filling and mix thoroughly;

6. Stir the cabbage and pork filling in one direction, and you can wrap dumplings and buns.

You don't have to, it's smaller than a soybean.

That's when you wash the cabbage with water and chop it up and put it for at least half a day, and the cabbage stuffing can't be left for too long, poured out, and re-bought. so as not to spoil your stomach.