Homemade salt
By VicentaLakin
The fragrance of the saline depends in part on the saline, and most of the salt is sold for relatively short periods of time, so it's salty! Pick up a jar of salt, clean and clean, and make salted meat
Recipe Recommendations
- green vegetables 12 pounds
- high-alcohol liquor 2 two
- salt
- salty and fresh
- pickled
- a day
- ordinary
Steps for Homemade salt
1
The small vegetables bought are washed with water, hanged in the ventilation, dryed with water, dried with sun, dried with leaves, rinsed with brilliance and crushed with pickles. There must be no oil in your hands
2
TWO TO THREE DAYS IS ALL IT TAKES. IT'S A DRY GREEN. DON'T BE TOO DRY
3
Put the well-laid green vegetables in an oil-free basin, and they are salinized like laundry, and they are evenly smoothed, so that each piece of salt is evenly salinated. And the wine is subdivided and smoothed. The 12-pound green vegetables that have been bought have taken more than 5 taels and less than 6 taels of salt, and have not been deliberately salined, so that they taste salt, not too salty, but that the wine, rather than more, is a fungus。
4
Clean up the green
5
把Clean up the green放入不见光的风水坛子里，这个是准备三年后开封的，所以用稀黄泥封了坛口，再用塑料袋封了一层，避免黄泥变太干！如果等第二年就吃，用水封坛就好！把坛子放在家里阳光充足的地方晒着！
6
This time it'll be two pounds, the altar will be opened three years later, and the altar will be opened next year! It's important that we don't have any oil