Snow pickles
By VicentaLakin
It's the best way for a farmer to make a sprout with a snow veggie that doesn't taste, mixed with a salty fragrance of snow veggies, plus a bouquet of flesh. If you go to the farm, you'll get 50 more
Recipe Recommendations
- spring bamboo shoots 600 grams
- potherb mustard 100 grams
- pork belly 100 grams
- green pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- yellow wine appropriate amount
- chopped pepper appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Snow pickles
1
Spring peels into thin slices, fragrance cutting, pepper slices, ginger cutting。
2
It's a big part of the show: Snow dish. This is Sichuan snow dish。
3
The boiler is oiled, the ginger paste is put in, and then the bouquet is boiled。
4
Down into the peppers, fried。
5
Down to the twilight。
6
With snow, raw, chicken, sugar, yellow wine, white sugar, a little bit more chore, and a little more bitter。
7
SCRAMBLE IT, COVER IT UP, TWO POINTS UP, OKAYSnow pickles Make Tips
Spring bamboo shoots have a slightly bitter taste. If you are particularly averse to bitterness, you can blanch them, but I don't recommend doing so. Eating a moderate amount of bitter food helps reduce internal heat, and it also better preserves the delicious flavor of the bamboo shoots!