Rope

By VicentaLakin

Rope
It was a time of previous poverty when the poor used it as a meal for vegan meat. It's like a simple dish, and it's like a pickle, and it's like sugar and vinegar, to remove the bitterness of pickled carrots and know the wisdom and creativity of the old. More Buddhist feasts are now used, for example, in Chongqing countryside, small town parlours, and traditional foods for the birth of Buddha. Don't look at it as simple. It tastes like meat. It's sour。

Recipe Recommendations

  • white radish appropriate amount
  • red pepper appropriate amount
  • green pepper appropriate amount
  • green onions appropriate amount
  • laojiang appropriate amount
  • garlic appropriate amount
  • pepper appropriate amount
  • oil appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • vinegar appropriate amount
  • white granulated sugar appropriate amount
  • chicken essence appropriate amount
  • sweet potato powder appropriate amount

Steps for Rope

  • 1
    It's 10 centimeters in diameter and about 10 centimeters in size
  • 2
    Fifteen centimetres of red pepper, one third of the volume, eight centimetres of green pepper, about 25 centimetres of onion, and appropriate levels of garlic。
  • 3
    The radish cut is about four centimetres long, two millimeters thick。
  • 4
    The salt is salty, which you need to add when you're not salty, when you're making it, when you're making it, and when I'm adding a bottle of mineral water, which is about a little more than a pound, you scratch it for about a minute, and then you wait for it to pick up. About 10 minutes
  • 5
    Cream pepper cut the sides around two centimetres long, cut one centimetre long, and crochet the slices
  • 6
    The pickled radish, which is about 50 to 100 milligrams of water, filters out salt water
  • 7
    With sugar, vinegar ore water bottle caps around five, soy sauce caps around three, white sugar caps around three, red potato powders around four, salt water filtered with pickled radish, and fresh water, the overall volume of the acne is approximately 150 ml to 200 ml. ♪ Smelt out, sour and sweet ♪
  • 8
    Hot pot oil, more than 100 ml. Add ginger garlic and peppers for about half a minute
  • 9
    Join the pickled radish and flip it for about a minute
  • 10
    Joined the Paprika for about a minute
  • 11
    I'm going to join the sugar vinegar
  • 12
    It'll take about a minute to flip out the thinner onions, and then a minute or so
  • 13
    Turn off the fire, join the chicken fermentation, and the heat will blow up
  • 14
    Load

    • Rope Make Tips

    1. The key to the cuddlyness of this dish is that it is salted and dehydrated to make the radish chewy. Carrots should not be too big to eat. It's not too thin. It tastes like a piece of paper when it's dried. It's not too thick, it's not salty enough, there's no corky and chewy inside. 3. This taste is characterized by the softness, brittle and chewyness of the pickle. 4. The radish dehydrated after the pickled radish is a bit bitter, so the sugary sweetness is attached to the surface with a smooth, sticky taste, and the inside is chewy. 5. This dish is not suitable for heavy salt, otherwise the bitter taste will be highlighted. Not too light. So the salt of this dish is important. 6. The key to this is the pickle process and salt control. 7. Since radish is ready for immediate use after salting, it will not be necessary to fire for too long, and the process is only a taste, not a ripe one。

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