Pickles
By VicentaLakin
A friend gave the seed, whether it was late or because of the weather, and the creeps didn't grow, and it started to bloom. But the puss and the spasms came out。
Recipe Recommendations
- Fresh pickled mustard
- salt 150g
- chili powder 1 tablespoon
- spiced powder 2 tablespoons
- sugar 2 tablespoons
- slightly spicy
- pickled
- several days
- simple
Steps for Pickles
1
Home-grown unplugs。
2
Take off the leather, wash up, just 10 pounds。
3
Cut the rough。
4
Put it in the tub。
5
Put it in salt。
6
Blend it, pick it up for half a day, a few times。
7
There's plenty of water coming out, and the squeezing is getting soft。
8
Squeeze it dry and put it in the soybean slag bag。
9
Ten pounds in a bag. Put the grub on the steamer. (or any shelf with heavy leaks.)
10
Press heavy. Press 24 hours. I put a big stone on it
11
In the meantime, I flipped and tried to dry the water. (water drying, not acidic when salted in the back
12
That's all that's left。
13
The bottles are in cold water, they're sterilised, they're on the cover. (My glass is not hot, so it's cold, so it's warmer, so it doesn't burst, so it can't actually release.)
14
I have two copies of the spicy food, and this one contains a large spoon of vanilla and a large spoon of sugar. (The amount of sugar is adjusted to its own taste
15
Blend。
16
This one contains a large spoon of pepper powder, a large spoon of chalk and a large spoon of sugar。
17
同样Blend。
18
Put it in a bottle, hold it down。
19
Cover the film, tighten the lid, and put the fridge in salt for more than three weeks. (It is said that the nitrite of pickled products will not be minimal until three weeks, so I've been pickled for more than three weeks
20
Eat with sesame oil and sesame。Pickles Make Tips
The process of making and pickling must be oil-free, otherwise it is prone to deterioration. We'll eat with sesame oil。