I'll have the cherries
By VicentaLakin
The pickles of cabbage are sour, they have chili, they are made with the fragrance, and the sour and fragrance soup is fully absorbed by the powder, with a perfect winter dish。
Recipe Recommendations
- cabbage one
- pork belly appropriate amount
- vermicelli appropriate amount
- green Red pepper 1 each
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- white pepper appropriate amount
- spiced powder appropriate amount
- oyster sauce appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- hot and sour
- burn
- several days
- simple
Steps for I'll have the cherries
1
The cabbage removes the infrequent leaves, cuts them open from the middle and cuts them into thin silk. In dry, oil-free containers, two spoons of salt are fully pacified by hand。
2
The filament collapses, and the water leaks out, and it can be bottled. Put as much porcelain as possible, pour all the water from the pickle into the bottle, add some cool water, just before the leaves. A little white wine on the surface, so that the fermentation can inhibit the growth of the fungus, and then the smooth rock will hold it down。
3
After seven days of pickled leaves have become golden yellow and the sour smell is evident, but at this time nitrite is too high to be eaten. The amount of nitrite will drop sharply after 20 days of salting, which will be available。
4
The sour vegetables are washed with water and water. It would be better not to overclean or bubble, otherwise the sour smell would be dry。
5
Five flowers cut into thin slices, added wine and raw pickles, and a little oil mixed。
6
Pink bars are soft with cold water。
7
It's hot in the bottom of the pot, and it's roasted in five flowers and onions。
8
Scrambled to tan, with red peppers on the edge。
9
Scrambles are then added to the sour sauce, which is used in raw smoke, neptunium oil, sugar, salt, white pepper powder, porcelain powder, which is always colored。
10
When you're ready, you're going to boil the water and then you're going to boil it。
11
When the powder is fast enough, add a proper amount of garlic paste, then we'll have the same level of fire, and we'll have plenty of soup。