Pickles
By VicentaLakin
Summer's coming up, all kinds of food and vegetables are on the market, but unfortunately, perhaps because of the large cities, many of the country's wild vegetables can't even be seen here, and the summer can't be made of cuisine or cuisine. Maybe it'll be better in the country! I mean, it's one of the most common vegetables, and there's organic cabbage on the market, and you don't have to pick small leaves when you're fat
Recipe Recommendations
- Hangzhou cabbage 1 kg
- salt half a cup
- shredded white radish 100g
- fine onion section 100 grams
- Water cress section 30 grams
- chili powder half a cup
- glutinous rice paste 1 cup
- dried chili 100 grams
- garlic 8 capsules
- Jiang a small piece
- Shuili half a
- onion half a
- shrimp paste 3 tablespoons
- fish sauce half a cup
- sugar 1 tablespoon
- medium spice
- pickled
- an hour
- ordinary
Steps for Pickles
1
It tastes good to buy a small leaf
2
It's a white part, salt first, a light hand grab, salt not too much, a hand grab process, vegetables soft, if you don't feel enough, a little bit more, a 20-minute pickle
3
The leaves are also salted. They'll be salted with their hands
4
The pickles were made, washed with fresh water and dried water was placed in large containers. Put all the sauce in the juice machine, and then put it in the sauce, in the white radish, onions, celery
5
It's done with a careful grip, and then put it in a hot box on a hot day, so he can get it ready and put it in the fridge. Don't add vinegar. It's better to be natural。Pickles Make Tips
I like to split them into two parts of cabbage, and the leaves and the white parts of it. He's thicker, and it takes a little longer. Coarse salt, I tried. Chinese salt is not good, so I'm using ordinary sea salt to make it. I suggest five minutes to look at the softening of vegetables