[Okay] Pickled spring greens / Making pickled vegetables
This is an oku recipe that not only helps health care with various effects but also raises the taste buds of spring. - an anti-inflammatory effect - migraine relief effect - improvement of brain function - Other effects (improving vascular diseases such as cancer, arteriosclerosis, bone and eye health, etc.) Check out Oku's official blog for more information https://blog.naver.com/ocoohs/222688129715
6 serving
Within 90 minutes
(주)오쿠
Ingredients
  • What are you doing
    400g
  • thick soy sauce
    150ml
  • a faraway party
    200g
  • Vinegar
    200ml
  • Salt
    1T
  • Water
    400ml
Video
Cooking Steps
STEP 1/11
Please prepare raw leaves and seasoning ingredients.
STEP 2/11
The muwi is a vegetable with wide leaves, so I put it in cold water for about five minutes Shake gently and wash the foreign substances well.
STEP 3/11
The end of the stem is messy, so please align it and cut it with a knife.
STEP 4/11
Pour all the ingredients to make the sauce. Stir until sugar and salt are almost completely dissolved.
STEP 5/11
Add about 600ml of water to the heating plate.
STEP 6/11
Put the muyu in my pot and pour the sauce.
STEP 7/11
Press with a heavy bowl or plate to allow the muwi to soak in the sauce. I used the Oku Press Plate.
STEP 8/11
Close both the inner pot lid and the pressure lid and set the menu. Select Pickle and press the Start button.
STEP 9/11
Delicious pickled muwi that you can eat right after an hour and a half, done!
You were surprised that it was completed quickly and simply, right?
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STEP 10/11
If you eat meat together, you can do a never-ending meat eating show. ^^
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STEP 11/11
Pickled spring greens with various effects and bitter taste!
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Make it easy with Oku Slim Master Cooker!
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Mewi's young leaves are soft, so they are good for pickling. Peel the moorwood when it becomes thick. It's not salty, so if you like salty food, make the ratio of soy sauce, sugar, and vinegar 1:1:1.
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