Old preserved cabbageis the traces of the years. It has experienced different sun exposures, and it__In winter,radish (cabbage head)is especially delicious and sweet, and the big house outside the Sanheyuan is a good place to dry white radish. Thewho lives in the countryside said, "People must__good fortune! This is a gift from God, so that we have the wisdom to store and preserve delicious food."
Old preserved cabbage iswarm andingredients, a bowl of hot old preserved cabbage stewed chicken soup in the cold winter is nothing but a happy thing! An ancient proverb says: "Eating radish in winter and ginger in summer won't require a doctor to prescribe a prescription."cabbage method: Wash, air dry, salt, press, and dry in the sun, repeat the pressure and__, until the water is dry Served dry.
【Recipe of Master Ngawang in Sanxiu Garden】Share
Old Chinese Vegetable Breast and Chicken Soup
practice:
1. Wash and blanch the chicken first, remove the blood, and pick it up for later use.
2. Prepare 3000cc of water, add preserved cabbage, garlic and ginger slices, bring to a boil and simmer for 20 minutes on low heat until it turns amber.
3. Add chopped fresh radish and preserved radish, and boil for another 20 minutes.
4. Finally, add Xiuzhen Mushroom or Hongxi Mushroom, and the clams start to open. You can add salt to taste and adjust according to personal taste.
The 20-year-old black gold preserved cabbage is also packaged in a gift box, which can be combined with our other well-received souvenir product "Hui Cui fermented bean curd". : www.pinkoi.com/product/unwX9MBS
Old preserved cabbage iswarm andingredients, a bowl of hot old preserved cabbage stewed chicken soup in the cold winter is nothing but a happy thing! An ancient proverb says: "Eating radish in winter and ginger in summer won't require a doctor to prescribe a prescription."cabbage method: Wash, air dry, salt, press, and dry in the sun, repeat the pressure and__, until the water is dry Served dry.
【Recipe of Master Ngawang in Sanxiu Garden】Share
Old Chinese Vegetable Breast and Chicken Soup
practice:
1. Wash and blanch the chicken first, remove the blood, and pick it up for later use.
2. Prepare 3000cc of water, add preserved cabbage, garlic and ginger slices, bring to a boil and simmer for 20 minutes on low heat until it turns amber.
3. Add chopped fresh radish and preserved radish, and boil for another 20 minutes.
4. Finally, add Xiuzhen Mushroom or Hongxi Mushroom, and the clams start to open. You can add salt to taste and adjust according to personal taste.
The 20-year-old black gold preserved cabbage is also packaged in a gift box, which can be combined with our other well-received souvenir product "Hui Cui fermented bean curd". : www.pinkoi.com/product/unwX9MBS