Sakakawa
By VicentaLakin
Recipe Recommendations
- Lotus vegetables appropriate amount
- bell pepper appropriate amount
- Erjingtiao pepper appropriate amount
- carrots appropriate amount
- salt appropriate amount
- liquor appropriate amount
- pepper appropriate amount
- the pepper appropriate amount
- ginger slices appropriate amount
- dried chili appropriate amount
Steps for Sakakawa
1
The pickle table cleans dry water and prepares dry peppers, peppers, ginger chips, salt for consumption, White Wine
2
• Preparation of licorice (package), lantern pepper (preferably red), two chili peppers (yellow red), carrots, clean and cut, pepper for seed. I usually hit the bottom with lotus and lantern pepper。
3
• Add freshly washed vegetables, dry peppers, peppers, peppers, ginger chips to the pickles of pickles, raw water (which others use with too much water, which they do not have to dry) and salt for food (I use a small table with 250 grams of salt, which is usually not salty, but not dim, which is a little taste), and white wine. The food must be pressed below the water. The water should not be too full. The pickles will come out and the water will spill. Cover the lids, put the jars along the water... and leave the rest to the time... every day the jars are sealed along the water, usually five days。