Banga leaf soy sauce pickle!
If you plant one or two heads on one side of the yard, it turns into a field of Banga leaves! Banga leaves have a strong scent, so if you put them in chueotang or fish stew, they can also help you get rid of the fishy smell. This time, I made soy sauce pickles using this Banga leaf.
6 serving
Within 999 minutes
MOMSISTERS
Ingredients
  • Banga leaves
    140g
  • Water
    1cup
  • thick soy sauce
    1cup
  • Sugar
    1/2cup
  • Vinegar
    1/2cup
  • Soju
    1T
Cooking Steps
STEP 1/6
Cut only the top part of the leaf with kitchen scissors planted in front of the house.
STEP 2/6
Let's officially start making pickled vegetables!
Cut the strong stems of the leaves of the mill one more time, trim them, and wash them clean to remove moisture.
STEP 3/6
While dehydrating, boil all ingredients for pickles in a pot and remove from heat.
STEP 4/6
Put the dried leaves into the boiled pickles and mix them well
I'm losing my breath quickly.
STEP 5/6
A few hours later, the green leaves disappeared and turned into pickled vegetables with soy sauce.
STEP 6/6
After cooling the soy sauce completely, put it in a sterilized container, age it in the refrigerator for about 3 days, then pour the pickles out of the pickles, boil them, cool them down, and pour them again to complete the delicious pickles.
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