Pickled onions
Pickled onions are often used as a side dish with banh chung (banh chung) or with high fat meats (Chinese meat, Chinese sausage, boiled meat) for boring Tet. The mild, spicy taste of pickled onions just helps increase the taste and help the body easy to digest food.
First of all, you need to choose the type of old, strong roots, cut off the tail just leave the root. After that, soak in the ash with the soldering phase during 2 days 2 nights. Next, remove the onion, remove the roots, peeled only about 5cm left and then put into the pan, spread salt, put a layer of thin cane, then layer onions with bamboo blades. After 2 weeks, you can put onion into glass glue, then boil sugar vinegar to cool it in. About 3 days is eatable.
Pork sausage, leeks
Pickled onions
1665 Market St, San Francisco, CA 94103, USA
Pickled onions
This post participated in the Tasteem contest A Restaurant by the Sea
