When I was doing Laba garlic, I left a little bit of puree rice vinegar. I didn’t want to put it for a long time. I immediately mixed a plate of fungus walnuts. It was a bit sour and sour. It was added with millet and spicy, and it was spicy and crisp. good to eat!
Dry fungus washed clean, warm water after soaking, cooked, too cold boiled water to cool, drain the water; walnuts take the kernel, tear off the epidermis;
Spicy chopped minced garlic, chopped garlic, add a proper amount of salt and mix well for a while;
Marinated rice with spicy and garlic crushed into the puree of rice vinegar, balsamic vinegar, white sugar and mix thoroughly into a flavored juice;
Sprinkle with chopped green onion on the peach kernels;
Pour the sauce on the peach kernels and mix well.