[hand-painted Recipe] Perilla, Peach, Ginger and Summer Taste Buds
1.
Perilla 500g.
Crispy peaches 1500g.
Aberdeen ginger 500g.
1 bottle of white vinegar.
Rock sugar 500g.
Salt is appropriate.
2.
Shred the basil.
Shred the ginger and set aside.
Wash the peaches, peel and pit them.
Cut into a slightly thicker moon shape.
Add a pinch of salt and mix well.
3.
Wash and dry the container.
Add shredded ginger, peaches, rock sugar, and perilla.
Pour white vinegar and seal
4.
Put it indoors for a day.
Wait for the rock sugar to melt.
Put it in the refrigerator for another day.
Ready to eat~
5.
This is a picture book that records food life with warm brushstrokes~
Friends who are interested in the recipe can save the last picture directly
Tips:
The control of sweetness and sourness lies in the ratio of rock sugar to white vinegar. Everyone's taste buds are different. The control of taste has always been in the hands of the eater. You might as well try your own taste~