Big pickles
By VicentaLakin
Every day during the spring season, the food is greasy, and the addition of such a fine, colourful mix to the table is unanimously welcomed。
Recipe Recommendations
- purple cabbage 220g
- cucumber 100g
- onion 60g
- color pepper 60g
- peanut 10g
- coriander appropriate amount
- mature vinegar 30ML
- soy sauce 15ML
- white granulated sugar 5g
- pepper oil 3g
- sesame oil 4g
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- mix
- ten minutes
- simple
Steps for Big pickles
1
The chrysanthemum swirls into a spoon of salt, rubbing it in the hand and squirting it over and over again。
2
Pires, cucumbers, onions。
3
30 ml of vinegar, 15 ml, 5 g white sugar, 3 g pepper oil, 4 g fragrance oil, and a few chickens fined into juice。
4
The chrysanthemum is watered, and it's mixed with peppers, cucumbers, onions, and it's soaking up. Then the fragrance and the crushing peanuts。
5
Get on the table and mix it up and eat it。