Sour sauerkraut

1

Ten centimetres long, two green strips red each; two-thirty centimeters long, one onions long, one in three thumb-sized garlic; one in four thumb-sized ginger。

2

Precious slices of two or three millimeters long, small onions cut flowers and ginger and garlic sliced slices。

3

The garlic is made of mud, and I made it of stone. You can use a knife back, a garlic mixer, a wall breaker。

4

Cream with twice the warm water and immersed in garlic for more than 10 minutes。

5

Sweat in the bowl, with garlic, pepper, onions。

6

Add 1/4 thumb-size pepper powder, 1/6 thumb-size salt and pepper powder, 1/4 thumb-size chicken sperm, 5 cm diameter spoon, a spoon of soy sauce, half a spoon of vinegar, half a spoon of white sugar, a spoon of hot pepper, half a spoon of chili, half a spoon of perfume。

7

Ten centimeters in diameter, sweet potato powder。

8

Two bowls of fresh water to slurry。

9

Four bowls of fresh water to boil。

10

(b) The mixing of the slurry (prevent the water from the starch to prevent long layers, uneven) before the boiler, and the mixing of the boiling state of the fire with the pouring of the slurry。

11

It'll be almost a minute before it's all mixed up。

12

In two or three minutes, it'll all turn into light tan and semi-transparent lack of powdered ointment。

13

The container goes through the water first, and it goes down. The mashed potatoes are then packed in containers, which are cooled and condensed (which can be placed in refrigerators to accelerate condensation)。

14

Condensed, eaten, slightly shaken, demoulded。

15

Inverted plane contact on the plate。

16

Slashing on the surface, cutting the pinky pinky to the size of the thick thumb strip (or sliced, shaped), and if the powder starts again with a sticky knife, then flushing again。

17

The powder is laid in the container。

18

Just pour the sauce。

First, the fabric technique 1. Add two green bars in order to add a fresh taste and a spicy sense of taste, which is not desirable. 2. Chrysynthesis, micro-fermented by water bubbles into garlic, which is better tasted. 3. The ratio of water is already the critical point for making the sweeter of the sweet potato powder, and more will be deformed. As a result, the proportion of water has been reduced and cannot be increased. You like to taste strong, you can lower the water. ii. Cool powder production technique 4.1, whether made of yellow powder, white powder, sweet potato powder, cold shrimp, etc. It is impossible to heat it directly because the powder requires a certain temperature before it can turn from powder to glue. 4.2 The direct heating of the plasma results in the exposure of the high-temperature portion of the bottom of the pot being condensed or worn out, but most of the temperature of the powder is insufficient to react. 4.3 Pulp shall be heated with boiling water, so that the powder is rapidly permeated with high temperature, evenly converted to freezing. 4.4 All plasma moisture is less than the direct heating of the pot, avoiding too much overall cooling after the powder has been added to the water, which does not return in time. At a minimum, it is guaranteed that clean water is three times more than the volume of powder, and that the cool powder container, which is filled with cool powder, is pre-empted because it is filled and the surface forms a water membranes, which condensate and demodel. 6. The powder has some viscosity, and when it is cut with a sticky knife and the powder is pulled, the knife is cut with water, the membranes are separated, and the sticky knife is cut with water again. That's the same thing with the tofu sticker