The vegetable market is available every August and September. The scientific name is also called xie white, which has the effect of spleen appetizing, greasy, and appetite-enhancing; the taste is tender, crisp, sour, sweet, and slightly spicy, and the food is very refreshing. [Ingredients] Salt, red pepper, white sugar, white wine... Wash the taro in white, dry it, pick some red peppers, rub it with a clean wet towel, and use a large bowl to "wipe, rub" After a while, put the broken pieces of pepper and taro into salt, sugar, and white wine, stir them evenly, put them into a clean large crock, add clean cold water to the outer surface of the crock, and cover with a bowl. cover. After waiting for more than a month, you will smell a sour scent. (1) Remove the roots and peppers from the roots, then wash them until the water is dry. (2) Chop the taro and pepper. (3) Add salt, sugar, white wine, etc., and mix well. (4) Put the mixed steamed buns in the jar and marinate for about 1 month.
Every year in August and September, the vegetable market is sold. This is not a green onion. It is a hoe. There are also leaves with leaves and no leaves. If you sell vegetables, you will usually tell you. Which is a hoe.
The vegetable market generally sells like this. Without leaves. There is also a wash with a little bit of it or a simple help.
There is a need to cut off the roots (nothing omitted), wash and drain the water. (Tools that cannot be used throughout the process, hands can not be oiled)
Drain without a little water.
Wash the peppers and drain the water (recommended to drain the peppers and then cut the peppers). All tools must be oil-free.
The tool used must be oil-free and water-free, (can be cut, cut, cut, and smashed)
This is a mashed (can not be) put into the finished pepper, the whole process must be oil-free.
Put the right amount of white wine, sugar, salt.
Wash the bottle with white wine and drain. Put in a clean, oil-free, water-free bottle and close the lid. The jar is sealed with water along the mouth. Quietly waiting for 1 month.
After smelling sour in January, you can eat it.
This is a non-mashed taro directly into a little white wine, salt, sugar, and mix well with pepper. Put it into the same bottle and put it on the lid. The jar is sealed with water along the mouth. Soon after, I smelled a sour scent.
The color of the taro that can be eaten for more than a month.
You can make a sweet steamed bun with a bad sour, and also a vinegar soaked in a vinegar (or a white vinegar soaked bun is a special acid).
This is a hoe, and you can eat it like this with chili.
The color of the steamed bread and the meat. Come and eat.
Probably wait for more than 1 month to February. The tools used in the whole process must be oil-free and water-free.