In the past, when food was in short supply, cabbage was a famine relief food for many poor people in spring. Wash the cabbage, mix it with flour, steam it in a cage, and then dip it in garlic to eat. It tastes soft, waxy and fragrant. The taste of pickled cabbage is similar to that of noodles, but the leaves of pickled cabbage are rough and the taste is a little heavy.
Although Maoni cuisine looks rustic and looks like a timid village girl, in fact, Maoni cuisine can not only be eaten as a dish, but also has high nutritional value. Saussurea involucrata is rich in cellulose, amino acids and glucose. Regular consumption of Saussurea involucrata can clean blood, reduce blood lipid, clear away heat and toxic materials, strengthen stomach and digestion, and promote gastrointestinal peristalsis to lose weight.
Stir-fry stir-fry stir-fry stir-fry stir-fry stir-fry stir-fry stir-fry stir-fry stir-fry stir-fry stir-fry; After the oil pan is heated, add the onion and garlic and stir-fry until fragrant, then add the fried onion and garlic.
Cold stir fry stir fry stir fry stir fry stir fry stir fry stir fry stir fry stir fry stir fry stir fry; Wash peanuts, cook them in hot water, take them out and drain them for later use; Stir the cabbage and peanuts evenly, and then add some salt, sesame oil, monosodium glutamate, etc. Stir well and serve on a plate.
Mao Ni vegetable soup: wash and drain the cabbage for later use; Beat the eggs and stir them into egg liquid for later use; Heat the oil pan, stir-fry the stir-fry, stir-fry the stir-fry, stir-fry the stir-fry water; Pour the egg liquid into the pot and stir it into an egg flower shape, then continue to boil, add a proper amount of salt and monosodium glutamate, stir well and then serve.