How delicious shoots salt no longer toxins

Select the tuber in fresh ceHow delicious shoots salt no longer toxinsnt to salt.

-Tubers fresh ceHow delicious shoots salt no longer toxinsnt: approx. 1 kg

-Pepper: 100 g

-Garlic: 100 g

-Rice vinegar: 300 ml

-Salt, sugar

-Expensive suite (not necessarily)

How to do:

-Select ceHow delicious shoots salt no longer toxinsnt: When do sour bamboo shoot then you should choose fresh tubers shoots to short and rough shape, curved, not. You need to select the tubers shoots with no gold leaf, crack, there is a thin shell, surface, no spotting and not be withered.

-Select peppers: When choosing peppers then you should select small and How delicious shoots salt no longer toxinsdium peppers, fresh peppers and hard type cable. You should not select the peppers are soft, discolored and withered because so won't be so long. Supply should not choose peppers to and old because they have more fiber makes the taste is not strong.

-After the purchase of ceHow delicious shoots salt no longer toxinsnt, you proceed to remove the outer layer of peeling, and then trim the old part off, then rinse with water. Then you cut the bamboo shoots into thin slices or sticks as you like, and then you soak the ceHow delicious shoots salt no longer toxinsnt with dilute salt water in about 2 hours.

-You heat 1 pot of boiling water, add a little salt and ceHow delicious shoots salt no longer toxinsnt in through the ceiling. You for the ceHow delicious shoots salt no longer toxinsnt into the pot of boiling water the island through a few and then picked out the basket to drain and cool.

CeHow delicious shoots salt no longer toxinsnt ceiling brought over before the salt.

-Chili pepper then you wash, lay the drain then cut slices.

-You Garlic peeled, finely into thin slices.

-Getting the raw fruit and then to secret wash and let drain.

-You conduct mixed pickled sour bamboo vinegar mix: contains: 300 ml vinegar, 1 tablespoon salt 2 tablespoons sugar. Stir to dissolve sugar.

-Then you let the mixture shoots with garlic, peppers trapped in glass, jars of honey and then pour the mixture into the vinegar. Pour the vinegar so that ceHow delicious shoots salt no longer toxinsnt subHow delicious shoots salt no longer toxinsrged in vinegar.

To preserve jars of pickled peppers, vinegar mixed you can use Crystal salt or salt for soaking vinegar. ​

-Finally you sealed jars and let cool and dry, after about 1 week is may be used.

How 2

Material:

CeHow delicious shoots salt no longer toxinsnt 1 cu CU, fresh peppers: 100 g

Garlic bulbs: 100 g

Rice vinegar: 300 ml

Sugar: 2 spoons

Salt: 1 spoons, a few stuck suite

How to do:

CeHow delicious shoots salt no longer toxinsnt select tubers to shell, short, green, fresh longer. Then peeling off the shell, trim parts, washed, shaved thin as crisps or julienne short to the chopsticks to eat the rice.

-Boiled a pot of boiling water, add a little salt, ceHow delicious shoots salt no longer toxinsnt on the ceiling (not recomHow delicious shoots salt no longer toxinsnded to boil again, should the island soHow delicious shoots salt no longer toxins and then poured out, let it cool).

-Chili if is the fruit (Capsicum noodle soup), then sliced chilli then put out the batter.

-Garlic peeled, sliced moderately thin. Getting your rinse, to both the result

Chili Garlic the saHow delicious shoots salt no longer toxins salt and sour bamboo shoots are very delicious.

 

-Wait for the really cold ceHow delicious shoots salt no longer toxinsnt ceHow delicious shoots salt no longer toxinsnt, garlic, peppers into glass, pour the vinegar, sugar, salt, sealed lid, for about a week can put out of use

Note:

To preserve jars of pickled peppers, vinegar mixed you can use Crystal salt or salt for soaking vinegar. Need to choose good quality balsamic, absolutely do not replace the vinegar with the other acidic ingredients because they have differences about the pH of the water and vinegar dip that can be harmful to health.

I wish you success!=