Sour pickles

Recipe Recommendations

• sauerkraut appropriate amount
• cornmeal appropriate amount
• white flour appropriate amount
• oil residue appropriate amount
• Jiang appropriate amount
• onion appropriate amount
• shisanxiang appropriate amount

• spiced
• steamed
• half an hour
• simple

Steps for Sour pickles

1

Scrubbed sour vegetables, wash them several times, wash the sand and then dry the water。

2

The corn paste + white noodle + clean water is mixed into a noodle, which is then covered with a lid or protected by the natural hair of the film, depending on the temperature. (If you want to eat as soon as possible, put on some fermented flour. I'm not sure

3

Sliced sour: It's been a habit for my mother to do that for years, to pick up a sour dish, to cut it with a knife, to rip it out of his hand, to tear it to the leaves, to tear it to pieces。

4

I cut it, not my mother's. I cut it. I cut it very thin。

5

Then cut the sour。

6

Cut it and squeeze the sour with your hands. Don't do it too much, Mom says it's too dry to taste sour

7

It's oil slag, it's already cut off, it's the soul of a vegetable, it's like the soul of a cane cane。

8

Onion cutters, better put more。

9

Hot pots of cool oil. Fire the slag。

10

Add 13 spics, ginger paste。

11

And then we'll add the sour sauce after the drying, and then we'll get it mixed up。

12

A little cold water on the hands, a little noodle, a hand piling up in the palm of the hand, and then the two hands slowly set up the raisins. In the beginning, they may be unskilled, unwittingly, and the conservative approach is to keep them low。

13

Here we go。

14

Code on the steam pot。

15

It's cold in the pot. It's 15 minutes。

Sour pickles Make Tips

Recipe Categories

• staple food
• Pasta Recipes
• home cooking
• Elderly recipes
• breakfast recipes
• northeast dish
• Winter recipes