Lotus Stem Pickle Receipe
Add-ins:
1/2 kg lotus stem
6 teaspoons mustard powder
3 teaspoons Red bean stew pepper
2 teaspoons Turmeric
1/3 glass Salt
1 glass Mustard Oil
Step by step instructions to make lotus stem pickle:
Peel and cut lotus stems into round cuts and bubble till a large portion of delicate.
Put it on a strainer till dry or keep it in the sun till truly dry.
Blend salt, red bean stew pepper, mustard powder and turmeric together.
Rub over lotus stem pieces.
Put the pickle in a jug and on it pour warmed and cooled oil.
Keep it for 4 prior days serving.
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