Pickled grapefruit
By VicentaLakin
Don't throw the skin at me. It's a small dish。
Recipe Recommendations
- pickled peel of 2
- red pepper 800 grams
- garlic of 6
- millet pepper a
- salt three scoops
- white sugar a teaspoon
- laoganma half a can
- medium spice
- pickled
- several days
- senior
Steps for Pickled grapefruit
1
Prepare the food for the map
2
The grapefruit cut off the outer green skin
3
Cut the cross with a knife and take the fruit off
4
Cut the grapefruit skin into pieces
5
Burn a pot of open water, and get your grapefruit skin
6
Clean up the peppers and control the dry moisture
7
Cut the chili, chop the garlic, even the salt
8
Cover it up, put it in the freezer room, and pickle it up9
After a night's immersion, the grapefruit skin was taken out, washed a few times with fresh water, dried up enough to remove the bitterness, and immersed in open water for two hours
10
When the skin of the grapefruit cools, the water is drained, and the pickled pepper is mixed with half a spoon of sugar. Put it in the freezer room, pickle for six hours or one night
11
The third day, the pickled grapefruit is ready to eat。
12
Tastes heavy. Add half a can of godmother
13
WE'LL DO IT WITH A SPOON!
14
The map, ha ha! Did it tempt you? My husband loves pickles under congee。