It's a sprouts approach

Introduction

It is one of the famous sichuan “four grands” and it is a product of eben's long history. According to the data available, it is clear that the celebration of the capital of the state of syria. It's written in the book: “the onions of pickles are found in the counties.” this means that the sprouts, which were used as a raw material at the time, have been grown more widely。

The main features are fragrance, brittle, sweet, tender and delicious. Foods such as duck with oil, white (buttoned meat) and noodles are commonly used as other beverages and as an essential ingredient to prepare soup. Prior to liberation, the "pension sprouts" produced by the yang hung hing park were sold to kunming, hong kong and south-east asia。

There's a lot of food, it's salty, it's cold. It is a good dish for steam, fried, soup and pasta ... The sprouts can be a variety of fine traditional pasta, dishes, fragrances, fragrances and vegetables of all kinds. They are so popular in kawakawa that in recent years, with the development of the food industry, they have been introduced into easy noodles, meals, cannerys, frozen foods, as well as pelicans such as pelicans, ruby, kyom and herbs。

Historical culture

The sprouts are made of mustard smelts, salty and sweet. Sichuan's south creek, yuzhou, and nagakawa were founded in 1841; and sichuan's sichuan's sichuan beet, known as succubus, was founded in 1921 and is now best sold in sichuan and kyon, jin and yong。

Approach

Raw material formulation

Wine 100 kg of salt, 11-12 kg of glucose, 30-36 kg of pepper, 0. 75 kg of eight o. 25 kg

Production methods

Wine 100 kg of salt 11-12 kg of glucose 30-36 kg of glucose precipitine 0. 75 kg of pepper 8 o's 0. 25 kg of make-up methods twirling with mustard (two flats) twigs as wide as chopsticks at the end of the winter, drying up to 13 kg per 100 kg of mustard and stuttering salt in the drums; and smelting sugar to the point of provoking silk, mixing it with the edges of the vegetables, adding spices, placing it with saline leaves and sealing the herbs, usually for sale after a year。