Qingjiangcai pickle

Recipe introduction: Salt water is made by adding 10 glass of water and 1, 1/2 tablespoons of salt and stirring evenly.

material

300 grams of Qingjiang cuisine, 30 grams of garlic paste, a little ginger paste, 2 tablespoons of Chili powder, 2/3 tablespoons of sugar 1 tablespoon of fish sauce and salt 1 tablespoon.

working methods

1. Clean Qingjiang cuisine, cut into pieces, soak it in salt water for 3 minutes, take it out, sprinkle a little salt until it becomes soft, wash it twice, and drain the water for later use.

2. Put all the materials and seasonings into a container and knead them evenly. After sealing, put it in the refrigerator and refrigerate for 3 days.

Jiangnan sausage casserole fan

material

Ingredients: fragrant rice, southern sausage

Ingredients: gladiolus, eggs, salt, lard.

working methods

1, pour the soaked fragrant rice into the casserole, add appropriate amount of water and cook for about 3 minutes on low heat.

2. Wash gladiolus and slice sausage.

3. Pour the lard evenly into the pot along the edge of the casserole and continue to simmer for about 2 minutes.

4. Unpack the sausage, beat an egg and stew for about 5 minutes.

5. gladiolus is cooked in hot water.

6. Open the lid and add 1 tbsp lard again. When you turn off the fire, you can smell a slight burning smell in the pot. Turn off the fire.

skill

Soak small fragrant rice with proper amount of water and salt for about 12 hours.