Chinese Food
Korean pickled Su cotyledon under pine tree
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Good friends are fresh Kwai people. This quick hand Korean pickle was learned from her. When I first met my friend, I learned that the name of her Xianzu was a girl under the pine tree. I thought her name was beautiful and artistic conception. A little beautiful girl under the pine tree was baptized by the sun, the wind and the dew. She became a big girl. Fresh girls learn to make all kinds of pickles from their mothers when they are young. When they grow up, they need to bring these skills to their mother-in-law's house. They need to make soup with daily meals and spoons. They need to change different pickles and pickles to adjust their families' tastes.
Cooking ingredients
Cooking Steps
Step1:Wash and control the dried water in the leaves of Perilla.
Step2:Mash the garlic into mashed garlic and put it into a container. Add 2 tablespoons of coarse dried chili powder and 1 tablespoon of sugar. Add some raw sauce to make a thick paste.
Step3:Take a piece of Suzi leaf. Apply a proper amount of chili paste on one side of the leaf. Put the coated leaf in a clean, oil-free and water-free fresh-keeping box and seal it. Refrigerate it. Take it as you eat.
Cooking tips:There are skills in making delicious dishes.
