How to make lemongrass pickles


Each piece of nail rolls is strange and sour, delicious, and is loved by husbands, especially during Tet.

Making:

1 kg of spring rolls, tightly sliced ​​to eat. Bringing salt and vinegar soaked, scraped and washed so that the legs are white and free from fishy smell.

– Fill the trotters with boiling water, crush lemongrass, ginger and two purple onions with a little salt and 2 tablespoons of vinegar. Boil water, let the spring roll and boil for about 30 minutes until soft. Take out and drop in cold water to make the legs white and crispy.

– Cook soaked water: 1.5 bowls of water, one cup fish sauce, 1/2 cup sugar, 2 tablespoons boiled chili sauce to 2 tablespoons lemon juice. Depending on the taste you can decrease.

– Soak the spring rolls to cover your face, add all the lemon leaves, sliced ​​garlic, sliced ​​garlic, sliced ​​chili, green siamese chili, sliced ​​purple onion, thin sliced ​​lemongrass, cut into three.

How to make lemongrass pickles - 2

– Mix well into the box, store in the cooler for a few hours to eat. The product is crispy and soft, with all the flavors of sour, sweet, salty, spicy and very fragrant.

This recipe applies to food during the day. If left for a long time, you should not put kumquats in to soak them because they will taste bitter.

Independence flexible

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