(1) Raw material ratio: 10 kg sweet pepper, 3.5 liters cold water, 2.6 kg salt.
(2) Processing method: Wash sweet bell pepper first, then dry it, prick it with needles or bamboo sticks, and put it in a pickle jar with salt water, cover it well, and fill it with cold water in the altar sink, after 10-15 days. Edible.
November 01, 2024
October 26, 2024
November 06, 2024
November 14, 2024
November 13, 2024
July 16, 2024
July 16, 2024
البريد الإلكتروني لهذا المورد
November 01, 2024
October 26, 2024
November 06, 2024
November 14, 2024
November 13, 2024
July 16, 2024
July 16, 2024
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