Pepper dry Bacillus
By VicentaLakin
Bacillus are rare wild edible bacteria that are unique to Yunnan and that have no bacterium caps and bacterium, which are like cow teeth and commonly known as cow teeth. They are yellow and brown when they come out of the soil, they are old and they smell of tan and fragrance, which generally resemble pickled beef dry, which is known as dry bar, and is therefore known as dry Bacillus。
Recipe Recommendations
- thelephora ganbajun appropriate amount
- Luosi pepper appropriate amount
- salt appropriate amount
- vegetable oil appropriate amount
- medium spice
- fried
- an hour
- simple
Steps for Pepper dry Bacillus
1
Fresh dry Bacillus。2
Fresh screw pepper。3
First, the dry bacteria are torn with their hands and their soil and weeds are removed。4
Dry Bacillus wash water and dry water. (Shared with salt or flour, several more times to prevent mud)。5
Screw peppers clean and cut to the end。6
Dried dry Bacillus with oil, and no salt at this time, because if the fungus are more made, a portion of the fungus can be kept in the freezer。7
One, the dried Baccalaureum is in the bowl, and the spice peppers are fried with oil. 2. Sphinx peppers, which then mix up dry Bacillus and evenly add a proper amount of salt, without the need for odor。8
It's finished, it's delicious, especially for dinner。9
The finished product。