Potherb mustard young soya bean fries shredded meat to add way of souse of potherb mustard family
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Young soya bean of *** potherb mustard fries shredded meat to add ** of law of souse of potherb mustard family
Graph / article author: Cabbage caterpillar
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Shanghai person is preferred in summer eat pickles, because go with rice is delicious, I had seen a MM had done a kind of pickles inside jar previously, oneself also try to had made taste pretty good still, this is new learning today, the practice tastes simply special still sweet, time of souse of the mainest pickles is short, potherb mustard of general 2-3 day can eat, I feel I do potherb mustard to be at ease quite, farfetched thing won’t be added in souse process, so everybody can try to do do look, the way is exceedingly simple also, I open jar this morning, a fragrance came out immediately, add young soya bean and shredded meat, the classical dish of Shanghai person gives heat.

Saline 50g adds the water of 400g, I matched such proportion 2, small mustard 2.5 jins abluent, put salt solution in a tank, put small mustard, pass a few minutes to flip through, spend 2 hours so, small mustard is met shrivelled was dropped, put even water belt food finally last in the box, enter day of freezer souse 2-3. (the hand that notices souse and container do not stick oil, it is easy to have oil bad. )
The potherb mustard with good souse is rinsed, cut Cheng Xiaoding next, prepare man of a bit young soya bean, chili, wine of feed in raw material and little give birth to pink inside shredded meat, put in 5 minutes with divide evenly hind. 
Oily boiler delimits below shredded meat medicinal powder, outfit basin reserves, chili man explodes sweet outfit basin reserves, the boiler below young soya bean breaks up fry moment, issue what potherb mustard and chili keep all the time to break up fry, till fragrance comes out, next shredded meat and candy, gourmet powder flavors, need not put salt again, because potherb mustard is salty, good Gong Gong is green a green dish is OK edible. 

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