In order to store the taste of spring, the fresh vegetables have to be marinated to dry, which is quite simple and delicious.
It's very simple. Cut and cut the vegetables, and salt with you. Use about one or two porcelain spoons of salt for a pound of vegetables. It’s almost the same time for cooking. Be sure to have a salty taste, and the water will come out.
Marinate the salted vegetables in a large container with a lid that is closed for 5-6 days. You can press the stone on the dish (I don't press it) and wait for the water to come out.
The marinated dish is poured out of water, and then mixed with chili noodles, pepper noodles and MSG according to your taste, and then exposed to the sun for 1-2 days. Proper. Is it very simple?
It can be eaten for a long time by sealing it with a fresh-keeping bag or bottle. The porridge in the south, the hoe in the north, are good.