Pickles
By VicentaLakin
This season, fresh mustard creeps. It's rare to see our small market selling rare foods, and to see how fast we bought them back. It's supposed to be my little partner in the north. My mother used to pick it up, seal it up a few days later, and it tasted like mustard. I went to the market for two days and I saw some mustard creeps. I bought them for pickles. Spicy with sour sweets. Tastes good。
Recipe Recommendations
- mustard bumps ten catties
- white sugar a pound
- mature oil four or two
- MSG three or two
- salt a pound
- white vinegar half a catty
- chili noodles three or two
- garlic four or two
Steps for Pickles
1
The mustard creeps are bought to wash and cut to the skin outside. Split a couple of petals and put a couple of days in the water. I only had a day. Mom said no bubbles. Remember to dry the water。
2
Dry water。
3
Cut the wire. Or scratch it out. I cut these two, cut them up。
4
The oil is boiled (with or without a few pretzels of pepper) and is dryed in reserve。
5
Get your ingredients ready. Chili needs a fine powder. Garlic needs a very fine garlic
6
Oil, ration, collide。
7
The bottle is sealed off for three days. And I have these creeps that are based on my own feeling, and the formula is the formula, so let's just follow it, and let's just add to it。