Sour stew
By VicentaLakin
She makes sour with mustard leaves and mustard creeps, first she picks out the mustard leaves and the unbittered rods, then digs the mud pits on her mustard raspberry, takes her roots and washes them with water, then cuts the leaves into small pieces with a knife, wipes the mustard abrasives with a sheet of grafts, so that they are mixed, one layer of stubbles in a big tub, then crushes a large stone on the top of the dish, immerses it with raw water, seals it up, fermentes it in a cold environment, and in 30 days it is done. If you catch the cooling, you'll have to take the sour vegetables out of the jar through ice. This method is called pickled。
Recipe Recommendations
- sauerkraut appropriate amount
- crispy meat appropriate amount
- onion appropriate amount
- green pepper appropriate amount
- spiced powder appropriate amount
- salt appropriate amount
- One product of fresh soy sauce 1 teaspoon
- water appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- red pepper appropriate amount
- salty and fresh
- stewed
- ten minutes
- simple
Steps for Sour stew
1
A bowl of mustard sour, a proper amount of casserole, a proper amount of garlic, a proper amount of red pepper。
2
Hot pans with cold oil, boilers with a little bit more oil than usual, onions of garlic and pepper。
3
Pour it into the sour sauce for a moment。
4
I'm going to join the soufflé。
5
Add a bowl of water。
6
Add a proper amount of chalk。
7
Bring in the proper amount of salt, burn out the fire, cook up a little bit, but not dry up the water。
8
Out of the pot. It's also very good。