Practice: 1, fresh green onion leaves cut down, remove the tail, wash repeatedly, control the water or use kitchen paper to wipe off the water on the green onion leaves;
2, the green onion leaves cut into small sections;
3, according to their own preferred tastes sprinkled with an appropriate amount of salt, slightly more than the usual pickle small pickles on the right, the 2g of the little spoon I used less than 3 spoons;
4, sprinkled with salt with chopsticks after pickling, the salt, the salt and mushroom powder; the salt and mushroom powder.
4, sprinkled with salt and mix with chopsticks, pickling for about 10 minutes on it;
5, pickled green onion leaves, before looking quite a lot, in fact, not much after pickling, add some mushroom powder before eating, no mushroom powder, add a little bit of chicken powder, mix well, do not add anything is very tasty;
6, pickled green onion leaves are relatively more, take a little bit of pickled with some of the juice of the pickle a pepper rings, also
7, plate, OK! Super simple it, not a waste of ingredients, or a small dish of northeastern specialties, see once on the will, do a taste of it!
Simple small pickles of Northeast specialties, you can try Oh.
Wild vegetables with white particles on their roots are wild onions, also called wild onions. They are fragrant, with small white pimpl