Onion pickles
By VicentaLakin
EVER SINCE SHE CAME TO LEARN HOW TO MAKE NOODLES, STEAM BUNS, AND MAKE THEM TO MOM AND DAD EVERY TIME SHE COMES HOME, SHE LIKES ONION ROLLS, SHE LIKES ONION ROLLS WITH SALTY ONION ROLLS, AND IT DOESN'T MATTER. AND IT'S EVEN HAPPIER TO LEARN TO MAKE COOKIES, TO MAKE BREAD, TO EAT MY COOKIES, TO EAT MY AUNTS AND UNCLES. TODAY, THE DAUGHTER IS HAPPY TO MAKE THE ONION ROLL. THIS TIME, THE ONION ROLLS, THE PURPLE THAT MY DAUGHTER LIKES, THE SALT, THE FRESH, THE SCENT OF THE ONION, THE BEAUTY! OR IS IT THE RICH VITAMIN A, B, C AND SO ON, AND THE ABUNDANCE OF MICRONUTRIENTS, ESPECIALLY THE HIGH LEVELS OF IODINE, THAT MAKE THEM NUTRIENT-RICH
Recipe Recommendations
- ordinary flour 500 grams
- water 260 grams
- yeast 4 grams
- onion leaves appropriate amount
- laver appropriate amount
- salt appropriate amount
Steps for Onion pickles
1
Put the yeast and open with warm water。
2
It pours in good warm water and mixs it with chopsticks. It's gonna be slow, it's gonna be small。
3
The fermentation is twice as large as the fermented face, covered with a skin mask or towel。
4
Cut the onion flowers and the purple can be cut with scissors or hand torn。
5
fermented pasta out, exhaust. It's a smooth patch。
6
Scattered noodles, salted onions and gravy。
7
One side rolls up。
8
Cut. Crush it in the middle。
9
Left and right hand with both of the noodles。
10
The opposite direction is reversed, with two heads held below。
11
It's all done. It'll be covered with a shampoo in 10 hours。
12
Or a cold pot, 10 minutes after the water starts steaming, and five minutes before the fire closes。
13
Here we go。
14
Nutrient rolls。