Ingredients
1 canned canned button mushroom (small)
some provence de herbs
1 tsp paprika
1/2 tsp salt
1/2 tsp cumin powder
1 small ginger slice
a few twigs of coriander leaves
1 tbsp olive oil
200 ml apple cider
1 tsp of white or black peppercorns(opt)
Method
1. Empty the liquid from the canned, and pour into a bowl.
2. Pour boiling water to the mushroom and soaked for 2 minutes. Sterilised a glass bot with cap in a pot of boiling water for 2-3 minutes. Dish up and leave to cool.
3. Drain completely the mushroom and put all into the glass bottle, with all the ingredients mentioned above.
4. Closed tight with cap, tilt the bottle upside down a few times to get all mixed well.
5. Keep in the fridge for preservation until 3-7 days later.
1 canned canned button mushroom (small)
some provence de herbs
1 tsp paprika
1/2 tsp salt
1/2 tsp cumin powder
1 small ginger slice
a few twigs of coriander leaves
1 tbsp olive oil
200 ml apple cider
1 tsp of white or black peppercorns(opt)
Method
1. Empty the liquid from the canned, and pour into a bowl.
2. Pour boiling water to the mushroom and soaked for 2 minutes. Sterilised a glass bot with cap in a pot of boiling water for 2-3 minutes. Dish up and leave to cool.
3. Drain completely the mushroom and put all into the glass bottle, with all the ingredients mentioned above.
4. Closed tight with cap, tilt the bottle upside down a few times to get all mixed well.
5. Keep in the fridge for preservation until 3-7 days later.
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