Suzu leaves

By VicentaLakin

Suzu leaves
People who like to watch Korean plays know that Koreans can't eat pickles at their table, not only Koreans, but also Chinese. Suzi pickles are used in two ways, firstly in raw mixing and secondly in cooling after watering. I chose to mix it today because it feels more chewing and smelling! I'll share Korean-style pickles on a regular basis, and I'm interested in watching

Recipe Recommendations

  • su ziye 500G
  • garlic of 3
  • Jiang one
  • soy sauce 400g
  • beef noodles 3 spoons
  • salt 4 teaspoon
  • chili oil 200g
  • white sugar 150g
  • oyster sauce 2 spoons

Steps for Suzu leaves

  • Make Suzu leaves step 0
    1
    Fresh and tender suco leaves
  • Make Suzu leaves step 1
    2
    Clean it up
  • Make Suzu leaves step 2
    3
    Prepare all kinds of sauce
  • Make Suzu leaves step 3
    4
    Put it together
  • Make Suzu leaves step 4
    5
    More soy sauce and salt. Because it's raw, it's salty
  • Make Suzu leaves step 5
    6
    Put a little bit of the sauce on the succulent leaf and wipe it all over it
  • Make Suzu leaves step 6
    7
    I'll put it in one piece
  • Make Suzu leaves step 7
    8
    It's a good meal with this
  • Make Suzu leaves step 8
    9
    You can try
  • Make Suzu leaves step 9
    10
    I'll share Korean-style pickles on a regular basis. You can watch me if you're interested

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