Big pickles
By VicentaLakin
There's such a big blend in a slightly higher restaurant or in a small restaurant. Every time I go out for a meal, I have to order a meal, not just to enjoy the taste of it, but to have some soup, and then some green vegetables, and to chew slowly, and the Lara family always talks, and eats only a small amount of vegetables and soup, neither over-eating nor eating too much meat。
Recipe Recommendations
- bitter chrysanthemum a
- purple cabbage 80 grams
- Yellow bell pepper half a
- chicken feathers 50 grams
- peanuts 50 grams
- crushed sesame seeds 2 tablespoons
- small tomatoes of 3
- Cherry radish of 2
- salt 1 scoop
- vinegar 2 tablespoons
- soy sauce 2 tablespoons
- white sugar 1 scoop
- sesame oil 1 scoop
Steps for Big pickles
1
The peanut oil comes out of the pot, slowly smells of peanut rice, the color gets heavier, and the fire is 5-7 minutes ripening。
2
The oil is filtered out of the groundnut rice when it's cooked, and when it's cooled, it's fragrance。
3
A spoon of salt in the open water and a spoon of vegetable oil poured into the Dutch beans and picked it up in a minute。
4
Crucial sesame is placed in a fresh bag, crushed with a crutches, and later spilled in a broccoli, which adds to the scent。
5
Chrysanthemum, chicken cabbage, purple cabbage, Dutch beans, cherry carrots, tomatoes, yellow sweet peppers, cleaning of dried water, which is later cut in a large basin. The other vegetables you like can be determined according to your preferences
6
A spoon of salt。
7
A spoonful of sugar。
8
Two spoons of raw and two spoons of vinegar
9
A spoonful of sesame oil, and finally peanuts with a sesame platter。