Gold pickles
By VicentaLakin
Gold pickles can be used to make a variety of vegetables, which can be adapted to raw vegetables, white carrots, cabbages made this time, which we call the big head (one place, one way) and a very cheap kind of people's dish, which is very appropriate, very delicious, and gold sauce can be adapted to its own contents, adapted to its preferred taste
Recipe Recommendations
- cabbage
- carrots half a
- sesame paste
- ginger a small piece
- garlic cloves of 6
- Korean chili sauce
- white sugar 30 grams
- onion leaves a
- slightly spicy
- pickled
- several hours
- simple
Steps for Gold pickles
1
The cabbage removes the outermost layer, washes and controls the moisture
2
The cabbage is torn to pieces with its hands, and it doesn't matter how big it is
3
In salt, three spoons in one-two spoons for ease of sight, so that it can be smoothed
4
(b) Picking for about two hours, the cabbage has collapsed and the water has been reduced without the need to push with the hand
5
The materials for preparing the sauce, without pear on hand, will not be released, nor tasted on them
6
Carrots, garlic, ginger, onions cut in pieces, and leaves put onions, that is the true colour of the Shandong people
7
(a) Put all the materials in the mixer cup and 30 grams of sugar
8
It's not like we're going to have to put it in Korean pepper sauce
9
A spoonful of sesame sauce
10
I'm not sure what I'm talking about
11
The pickled cabbage is in the sauna bag, which is more economical and swipes several basins
12
Pour in the sauce when it's done
13
A few times between the bags, so that the sauce is even with the cabbage
14
Tighten the pockets and put them in freezer storage, which can be eaten overnight; the current season can also be in room temperature, and the rest must be put in freezer if the bag is opened