[beef Chinese cabbage] – of practice of _ cookbook _
It is better that because beef close fact chews interest so,beef and pork rise quite, and also do not have pork feeling of in that way fat be bored with. And if be in the process of the beef that make cannot very good go the word of raw meat or fish, put possibly in the smell of mutton of a beef. But use beef and Chinese cabbage stew the word that make together not only can very good stew beef sodden, and the taste that also can develop a Chinese cabbage. But what is the practice of beef Chinese cabbage?
Place needs to feed capable person
Advocate makings 180 grams beef 200 grams Chinese cabbage
Burden 2, salt of vermicelli made from bean starch of 3 chili a few
The method that make
Water of 1 beef change. Chinese cabbage is abluent.
2 vermicelli made from bean starch put the bubble in boiled water soft