Pickles, rice cake
By VicentaLakin
Although pickles are durable, the longer they are stored, the more sour they are normal fermentation, and the most important step is to try them (spicy? acidity?). The trick is to add the amount of sugar and turn acid and spicy into a taste of alcohol
Recipe Recommendations
- rice cake half a catty
- shredded pork 1 bowl
- dried mushrooms 5 pink
- kimchi
- Jiang 4 tablets
- onion 1 piece
- spoon cabbage
- shrimp skin 1 tablespoon
- soy sauce 1 tsp
- rice wine appropriate amount
- sugar 2 tsp
- sesame oil 1 tablespoon
- glutinous rice chili paste
- medium spice
- fried
- ten minutes
- ordinary
Steps for Pickles, rice cake
1
Shells; shrimp filtration net clean, green veal cooked and cut short2
Sausage and pickles, mushrooms softly, onions, ginger slices3
Hot pans, onions, ginger, twirl4
Put in the mushrooms and blow out the scent5
It's full of shrimp. It's a little dry6
It's not like I'm going to have to put in pickles, and I'm going to make a big spoon of chili sauce。7
Spaghetti, pickle juice, sauce, sugar, one-two cups of water to roll; put in casseroles (spread each and then boil)8
The cake softens, soaks the sour oil, and before the boiler, the cyanide。