He's the homemaker
By VicentaLakin
A sister gave me a box of Yang Mei from Ximenfeng while fresh and her mother and daughter were wiped out. It's too bad to spoil such a precious Yang Mei in this season, so I made the rest of Yang Mei a Yang Mei dry. The operational steps are not complex, but they take a relatively large amount of time, but for the sake of taste, and so on。
Recipe Recommendations
- Bayberry 2000g
- soft white sugar
- salt 2g
- lemon juice few drops of
- sweetening
- cook
- several days
- ordinary
Steps for He's the homemaker
1
Fresh Yang Mei water cleans up dry moisture (do not overclean)。
2
Add white sugar, so that the sugar covers the top floor of Yang Mei as much as possible, and covers it with a lid or a fresh membranes and is placed in a freezer for more than 24 hours。
3
The pickle has been mixed several times with a view to achieving parity in the pickle. When Yang Mei's surface wrinkles and even cracks prove it's made. (The selection of sugar is different and pickles are self-controlled)。
4
Pour Yang Mei into a stainless steel pot or a non-oil-free non-cooked pot, with a small amount of Yang Mei juice and a small amount of fire to boil, during which time he/she will not repeat. It's so sweet and sour。
5
Hang on... Yang Mei gets softer and boils later with salt and lemonade。
6
When Yang Mei's all softened, the soup juice runs out of fire。
7
It's not a good picture. Let's make up our minds。
8
On the grill, oilpapers were placed and a single piece of Yang Mei was picked up, leaving a gap between each。
9
Put it in the oven for an hour. I'm using an upper and lower fire 100 degrees C, and if the oven is ventilated, it's open。
10
Because it was too late, I left them in the oven for the night after the cold baking, which was the drop。
11
One full, and the fat, fat Yang Mei dry. Seal the container, eat whatever you want