Pickled papaya
By VicentaLakin
Neighbors sent a cucumber, good guy, two to three pounds. It's not bad to think that pickles can be stored in refrigerators, but it's really good. It's sour, it's sour, it's greasy and it's not gonna stop。
Recipe Recommendations
- papaya 1200g
- millet pepper appropriate amount
- white vinegar 250g
- cool white 250g
- Yellow rock sugar 150g
- hot and sour
- pickled
- half an hour
- simple
Steps for Pickled papaya
1
Pumpkin。
2
Skin off。
3
And when it is cut, there are white seeds。
4
Scratch the inner membrane with a spoon, otherwise it affects the taste。
5
Cut to thin。
6
Spill the right amount of salt。
7
Pickle 30 minutes, kill the moisture。
8
Next time, wash the peppers。
9
Cut the circle back。
10
Put the pickled and soft papayas in the water, wash them clean and remove salt。
11
Dry water。
12
The bowls are filled with rice vinegar, yellow sugar, cold and white。
13
And pour the millet。
14
Plumbing of sugar and vinegar。
15
And put it in a clean can。
16
Seal it and keep it in the fridge and make it for one night。
17
The finished product。