At the beginning of the winter and spring, there were four large cabbage left in the family before the spring festival, which was dry, but it was good to get out of the skin, because few people at home liked fresh vegetables, and it usually took three or four times to finish them. It was only once or twice without moving it, and it was put on hold for a long time, and it was frozen in a big box, which accumulated under a lot of food, and it was very good to turn it over today and make a bowl of pastry with it. The pickled pickles are hygienic, and if they are kept under strict disinfection seal, they will remain intact for a year. Hot cabbage is long and tastes like seafood dryers and fruit, combined with a mixture of soaks like salty fish and garlic, which tastes better and tastes better than the spicy cabbage sold in the market, and which makes food or pastries without the need for any other spices, which is simple and economical. The simple pastry is as follows:
