Boiledsmoothmixtureofflour andsugarsandwichesstand, respectively,modulatedwater doughandpastry, puttheicein the refrigeratorto thesoftness and hardness,shorteningcubicSizhemethod,rolltheskinput onsandwiches, peachtablets.foldpastrywitheggsticktightcutoutpattern,brushthe egginto the furnacebakinguntil golden browncookedServe.
Themainingredientsofthedishin GermanysourcabbageSauerkraut,pickledcabbagewithsoursilk(SourCabbage),cut wire,greencabbage,afterthesaltandspicespicklednaturalsour, it becomeswiththemeatis veryidealacidcabbage. Material: Ingredients:one poundWestern-stylesausages(SmokedSausage)a can of15ounces ofGermanysourcabbage(Sauerkraut),halfa cup ofonionSuccinicpercupofwesterncelerySuccinicpercup ofgreen peppersSuccinicpercup ofbeefbroth,ateaspoonof brown sugarright amountsaltandblackpepper Practices: Sausagesurfacerampprogramknife,andsourcabbagejuiceisfiltered,crossedslightlywith water,squeezedthewaterstandby.Heat some oilin a pan,sausagefry untilsurfaceisgolden brown, the firstdish up andinsulationspare. Intheoriginalpotandthenadd a little oil,but ifused insausagegreasemore,can be omitteddo not have torecapturetheoil,onionDing, celery,smallandgreen pepperssmallstir-fry3minutesover medium heat,then addtheacidofthesqueezedwatercabbage,brothand sugarand addthe right amount ofsaltandblack pepper to taste,turnall the materialstomix evenly,and cook untilsoup isslightlyboilingtheJianhaothesausagemonolayerlevelonthesourcabbageandothermaterials, stampedtransferredinto a small fireand simmerfor15minutes,then continuetothesausageupside downand simmer15minutes, you candishserved hot.