As far as I can remember, pimples are only used to pickle pickles, and I have never tried any other recipes. This name is Gong Bei, which is just right for pickling pickles these days.
After this period of time, spring is coming, Gong Bei will bloom, and its bulbs will turn into the shape of trees. Is the elder, very hard, can't eat.
Gong Bei and light light blue look a little similar. Have you written blue before? The blue answer is that the friends in the north put Bei Gong and Lan? Lan is very confused. Although it is cruciferous, it is also other vegetables.
Orchids can only be boiled, fried and mixed. Begon can only be cured. How to pickle this clam ball to taste good? Next, my little girl introduces two special pickling methods in Yunnan to ensure that you do well.
Pickled clam balls should be crisp, sweet and fresh. First of all, don't get too much sun, dry it thoroughly, or cut it into thick slices to bask in the sun.
Dry water is mainly to prevent the acne after pickling from being too sour and can be kept for a long time. Cut the clam balls dry, knead them evenly with a little wine, and then knead them evenly with salt.
Put it aside temporarily after kneading, and pour it out after the water comes out. After that, add brown sugar, stir the Chili noodles and can. This pickled clam meatball is sweet, sour, tender and smooth, and very refreshing.
Another method is to soak a lot of shells in a house without a house, marinate them in your own house and don't sell them, push them onto silk, make them into large pieces, and then dry them.
When Toona sinensis comes out, marinate it with Toona sinensis. This pickling method makes the aroma of Toona sinensis and the crispy collocation of shellfish very harmonious.
This pickling method can not only fry Chili powder into fragrance, but also preserve it in Beckham for a long time, and it is delicious.
After the shell worker takes back the house, he can cut the wine and wash it, and then sprinkle salt for pickling. Clam pills are usually large tanks, and the ratio is 10 kg of clam salt, but these two kg of salt can't be poured out at once. Add two Jin of salt at a time, and you can "pickle" the clam pill. Moreover, it is necessary to stir with a wooden stick frequently to pickle it.
Use "forbearance" in mustard tuber. The ratio is usually 10 kg mustard and 1 kg salt. After cutting the mustard, add salt, mix it in a small jar, soak it in water and take it out of the mustard room. At this time, if you prepare sauce, there are 4 Jin of soy sauce, 4 Jin of white wine, 4 Jin of white wine, 4 Jin of sugar, 4 Jin of sugar. There is one point to emphasize here. Before sealing the altar, Chinese cabbage leaves can be spread on mustard sand to prevent water loss and ensure cleanliness.