How to make jambalaya sauce?

Taste: Clear fragrance?

Technology: sauce

Materials for making Jambalaya:

Ingredients: kohlrabi1500g, cucumber 500g, winter bamboo shoots1000g, mung bean 500g, cowpea 500g and carrot 500g.

Accessories: peanut kernel (raw) 20 13g, almond 200g.

Seasoning: ginger 100g, salt 1000m and yellow sauce 4000m.

Characteristics of Jambalaya:

Delicious and refreshing.

Teach you how to make jambalaya sauce.

1. Wash all kinds of vegetables, cut them evenly (peeled peanuts and almonds), soak them in a salt water tank, turn them over once a day, 3-4 times, and put them in a cool place.

2. Soak the sauce with clear water to remove the salt, and change the water twice a day and 4-6 times. Take it out and dry it, and put it in a gauze bag.

3. After that, use the sauce for the first time (twice-sauced sauce), one layer of sauce for each dish. 10 Change the sauce once a day and three times, and you can eat it after 30 days.

Pie-food phase grams:

Peanut kernel (raw): For people with weak stomach, peanuts should not be eaten with cucumbers and crabs, otherwise it will easily lead to diarrhea.

Almond: Almond should not be eaten with chestnut, pork and millet.