Scorch
By VicentaLakin
it's time to eat the choong, when it's winter spring, but it's about to boil with a little yellow flower, but it's still fresh, and it'll ferment like mustard if it's cut. the fragrance of the end, the fragrance of the nose, the fragrance of the head, and the chewing of the raisins and the fragrance of the raisins, are unique, and yunnan here in the spring, many people eat it a few times, and they've heard from young children that eating culinary food prevents cold。
Recipe Recommendations
- oil tongue a
- Danshan dipped in water chili powder appropriate amount
- salt appropriate amount
- MSG appropriate amount
- Very fresh. appropriate amount
- vinegar appropriate amount
- sesame oil appropriate amount
- slightly spicy
- mix
- ten minutes
- simple
Steps for Scorch
1
Prepare the material, this pepper powder can be replaced with chili oil, which I use for convenience
2
First, the dishes are washed clean
3
A boiler boils a pot of water, shuts down the fire, puts it in a rinse, burns it evenly
4
Scratch the vegetables while the water is hot
5
Put the crumbs in a bowl, while hot, with a five-minute lasagna cover, with pepper powder, a proper amount of salt, a fine taste, and a little bit of vinegar
6
and a proper amount of soy oil mixed
7
It's a very special dishScorch Make Tips
One, sauerkraut, which is about to come out with a small flower, but which is still young, and two, sauerkraut, cannot be cooked, or it won't get out. It's too strong to put it in a closed box and put it in the fridge the next day, and my husband never eats mustard, so I've had a few minutes, and it's not so strong, so my husband can't eat it; and three, it tastes good on the basis of personal preferences, just a little bit of fresh and sour oil is good