Griddle with Hand-pulled Cabbage and A Kitchen Cast Iron Pot Version
by One cook
Favorite
Difficulty
Easy
Time
10m
Serving
2
There is a saying that the highest state of cooking is not whether it can cook big fish and meat, but whether it can add the finishing touch to some ordinary ingredients. Just like the ordinary vegetables like cabbage, it must be shredded in a dry pot to make it more radiant and more flavorful, because the cross-section of the shredded cabbage is uneven, not only easier to taste, but also a bit more flavorful. Be casual and unrestrained; and the dry pot method is grand in its simplicity, and it can inspire the crispy and sour cabbage. Today, let’s take a look at how to use 1 drop of oil and 2 minutes to give to the family. Fill the table with a side dish. "
