Ingredients [749457]:
Baby dishes: 6 pieces, chili noodles: one bag, ginger: two, garlic: three, salt: moderate, apples: 1-2, pears: 1-2, leek: a little, radish: a little
Step 1: Wash the baby vegetables (do not use Chinese cabbage, the baby vegetables are obviously tender), and cut them into 2-4 petals. This time I cut them into two petals, but the four petals are better and taste better. Lift the salt and marinate it for more than two hours to kill the water in the baby dish;
Step 2: Dried chilli into a paprika using a cooking machine (If you buy a finished product, leave it out
Step), I buy spicy chili powder for spicy food. If I do n’t eat spicy, I buy Korean chili powder, red but not spicy;
Step 3: Cut apples, pears, ginger, and garlic into pieces;
Step 4: Mix all the mud together;
Step 5: Ginger and garlic puree and paprika are mixed together. Here, leek segments and shredded radish can be added, and salt is mixed well;
Step 6: Wash the salt of the pickled baby vegetables and wring out the water control. Generally, I control the water for 2-6 hours. I usually try to wring out the water. The picture is a quick one. Big difference;
Step 7: lift the baby dishes layer by layer and apply
The sauce in step 5 is good;
Step 8: Marinate the refrigerator in the refrigerator and marinate it overnight. Of course, it will taste better over time.
