Big cabbage

It is also the season of large cabbage, at which the northern cabbage and radish are the main winter-storage vegetables, and our local countryside still has the habit of scribbles and radish, which are the main foods of the poor in the old days, especially in winter, when they are accompanied by radish and potatoes for the winter “three meals”. Today ' s rise in living standards is still a necessity for every table in our home, especially for the Gyeong cabbage, which is known for its size and quality. It is a specialty Chinese vegetable, which is based on a variety of practices, such as scavenging, soy sauce, soybean, soybean and pickles. A cabbage is the most common home dish, not such an ordinary cabbage, but only the simplest operating technique, the simplest fabric, and a plate of cabbage here is the best measure of a cook's skill, which is often used by table-eaters to evaluate a cook's skill. I personally conclude that the most important thing to do is to have a few recipes in order to make it taste good: one is the selection, which must be made out of a small amount of cabbage, which tastes sweet; the other is to change the knife, which is to split the cabbage into two parts, the green part of which is to be ripped out of the hand. The rest of the cabbage can be slashed with blades, which can cut all the bands in the cabbage, which are ripe, and which are large and tasteable; the third is that the cooking process must be made of the cabbage, and when the water from the cabbage is out, then the cabbage is made of the cabbage, which is similar in maturity; the fourth is a big fire, which must be so hot that it tastes more delicious; and the fifth is that before coming out of the pot, it is necessary to get a little white vinegar, and it is more likely that the dish will be poached, and you can have more than a few tips at home。