Spring pickles
By VicentaLakin
Spring pickles with the smell of meat -- Grandma's family had a chat the other day with my friend, the Zhong editor of Hangzhou, who asked me what food I brought back to school, and I said I brought a red oil chip, bought it, and the son loved it. Speaking of which, the Zhong editor suggested to me that her grandmother's hand was keeping a small dish -- pickles -- and that the elderly people were said to make a big bowl every spring, and that the family loved it. The editor of the bell gave me a detailed account of the groceries' practices, and I did it myself. It's Grandma's handy dish, and it tastes like meat, and it doesn't add a bit of fragrance to it, and it tastes good, fresh, sweet, and I like it very much, and it is presented to you today. This dish is made in a way that reminds me of the smoked fish in the north, which is about the same procedure, which is to blow up and soak with the juice。
Recipe Recommendations
- spring bamboo shoots
- soybean soy sauce 40 grams
- white sugar 30 grams
- octagonal one
- grass fruit one
- cinnamon 2 grams
- chives 15 grams
- pepper 1 teaspoon
- MSG 1/4
- ginger 10 grams
- salt 2 teaspoons
- salty and fresh
- pickled
- several days
- simple
Steps for Spring pickles
1
One, get ready for spring。
2
2. Remove the coat and cut the old root with the knife。
3
3. Cut the spring to the back end of approximately 3 mm。
4
4. Water in the pot and one tea spoon salt。
5
Five, put the cut in the chip。
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Six, three to five minutes after boil。
7
7. The extraction of water is managed and the water on the surface is sucked from the cooking paper。
8
8. Put the chip in 50% of the hot oil pan。
9
9 - When it blows up to the microbrush。
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10, all the ingredients are ready, the onions are knotted, the ginger slices are made, and the grassfruit is split with a knife。
11
11. All the ingredients are placed in the small pot。
12
Add an appropriate amount of water to the stove and burn the fire and boil for 10 minutes。
13
13, pour the cooked sauce directly on the fried chip。
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14 For three to five days。Spring pickles Make Tips
Key: 1. Bamboo shoots contain oxalic acid, which gives them an astringent taste. Since oxalic acid dissolves in water, the sliced shoots should be blanched first. 2. Absorb the surface moisture from the bamboo shoot slices with kitchen paper to prevent the oil from splattering easily during frying. 3. The finished pickled bamboo shoots should be stored in the refrigerator or a sealed jar.