Pickles
By VicentaLakin
My family's favorite mooncakes are five beverages, especially the most popular ones, and I've always done a lot in the past, but I've eaten up to two pieces in my mouth and been taken out by my family and friends. This salted luminous luminous platinum in a wide array is a traditional formula, and it's now for the sake of health. But it's only once a year, and it's very small, and it's just a little bit of a one or two of soybean size, and I'm making this meatball to keep it traditional。
Recipe Recommendations
- fat 150g
- white sugar 150g
- Gaodufen Liquor 10g
- sweetening
- pickled
- several days
- simple
Steps for Pickles
1
Buy a fat one, cut off the skinny one, cut off the softer one on the top, as long as it's hard down there
2
Cut the skin off and cut it into pieces
3
Cut the strips and then cut the ding. The size of the soybeans will be fine
4
It's boiled
5
Get some dry water
6
When you're cold, add 10 grams of white wine and make it for 15 minutes. I've been teaching me this pastry. I've been working on the formula. There's no wine with any other height。
7
Add the same amount of sugar as meat
8
The mix is even, placed in a sealed box for pickled 10-15 days. They can also be put in the fridge when they're salted, but the room temperature is good, it's not bad。
9
It's six days of salting, and the meat is transparent。
10
It's been salted for 15 days. The sugar's almost melted, and the meat is turning into sugar. It's working。