Pickled mushrooms
In autumn, I think of pickled mushrooms! After making it once, don't worry about side dishes for a while
6 serving
Within 15 minutes
Whalelike
Ingredients
  • King oyster mushroom
    1pack
  • oyster mushroom
    1pack
  • Cheongyang red pepper
    3ea
  • Red pepper
    3ea
  • Soy sauce
    1paper cup
  • Water
    1paper cup
  • plum extract
    1T
  • cooking wine
    1T
Cooking Steps
STEP 1/5
First, sterilize the bottle to contain the pickles.
At this time, if you boil it slowly in cold water, the bottle will not break.
STEP 2/5
Prepare a bag of saesongi mushrooms and oyster mushrooms each.
STEP 3/5
After sterilizing it with hot water, put oyster mushrooms and saesongi mushrooms in a well-dried bottle and add large slices of red pepper and red pepper.
STEP 4/5
I'll make the sauce.
You just have to keep the proportion.
STEP 5/5
After pouring the sauce, close the lid and store it, and it's done!
If you take it out and eat it in two days, the seasoning will soak up.
When sterilizing glass bottles with hot water, boil them slowly in cold water to prevent the bottle from breaking. You can just adjust the proportion of the sauce, and you can add or subtract it according to your preference.
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