Chinese Food
Yunnan sour papaya vinegar
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Yang Erjie's Dali has a lot of delicious food. Under her guidance, she brewed this bottle of papaya vinegar. Every time her relatives and friends come to her home, they always bring me a pile of local favorite food. This time, it's no exception. A pile of papayas. Today, I turn them into vinegar. Do you like it?
Cooking ingredients
Cooking Steps
Step1:Wash the fresh papay
Step2:Salt read
Step3:Mineral water mountain spring water into containe
Step4:Put sal
Step5:After mixing, put it into the sour papaya which is privately appointed by Miss Yan's worksho
Step6:It can be used for many years in three months or so after the results are finishe
Step7:Papaya vinegar, which has been in private collection for 2 years, has a good color and taste
Cooking tips:You can't touch a drop of oil in the whole process, and then you can stir the milky liquid in papaya. It contains papain. Especially, the content of green papaya that hasn't matured is about twice that of red papaya. It is the best protein decomposition enzyme. It can help the human body to decompose meat protein. Therefore, it can be eaten after meals. It can help the digestion of the whole intestine. It has the effect of treating gastroenteritis, dyspepsia and other diseases. There are skills in making delicious dishes.
