Chinese Food
Diving kimchi
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Kimchi carries a lot of memories about grandma. Grandma has a pair of skilful hands. She can make a lot of delicious food. Grandma will be 90 next year. But unfortunately, I haven't been able to learn a skill from Grandma. Now I can't bear to let her teach me this stupid bird. Fortunately, I have a skilled aunt. Recently, I have been asking for lessons from my aunt. This pickle is what my aunt taught me.
Cooking ingredients
Cooking Steps
Step1:. cut vegetables and carrots into small pieces. Slice ginger and garlic. Cut scallion into sections. Put them into a clean basin. Add pepper, sugar and salt. Mix with your hands to make water.
Step2:Add sliced green peppers and spicy millet. The standard of pickle salt water is to just submerge the vegetables.
Step3:After 812 hours of storage, the pickles can be drained out and put into the sealed pot. Put them into the refrigerator and take them immediately. Put the used salt water into the pickle jar.
Cooking tips:The whole process must not be stained with oil. The pickles made by this method are crispy and not too salty, and will not be as sour, salty and salty as the pickles soaked in the pickle jar for a long time. There are skills in making delicious dishes.
