Brassica oleracea 3
Soy sauce 300
How to Make Beef and Pickles with Northeast Big Head Cabbage
Large head of vegetables cleaned, the pot of water scramble about, I generally wait for the pot to open out of the large head of vegetables taste out of the pot over cold water, about five minutes, each large head of vegetables scramble a pot, fried vegetables pot is not big ah!
Clutch the large head of cabbage dry and put it on a gauze cloth (gauze is quite large, you can buy it at the drugstore or online, boil water to sterilize it before use)
Wrap the big head of vegetables like a wrap, clutching the water twice! (I am with the aid of the washing machine’s dumping bucket, before using the washing machine clean, the gauze package tied never open ah)
Shake dried cabbage is indeed much drier than hand wringing
Beef hoored and cut into small pieces, I used tendons
Pour oil on low heat, small red chillies bursting with aromatics, add dahl, stir fry a few times and pour in the beef, pour in 300ml of soy sauce, on average a dahl 100ml of soy sauce is almost the same, depending on the size of the dahl!
The whole thing has been simmering on low, and it’s ready in about an hour, and it’s not bad, yo!