Shallot bulbs. 1kg. Harvested in May of this year.
10.00 $
Description
Scallion bulbs: Appropriate amount (approx. 100g-200g)
Sweet and sour sauce (pickling liquid):
Vinegar: 3 tablespoons
Sugar: 2 tablespoons
Salt: 1/2 teaspoon
Water: 1 tablespoon
(※If using commercially available Kantan-su or Rakkio-su, use as is.)
Cookpad
Instructions
Preparation: Wash the scallion bulbs, remove the root hairs, tough tips, and outer thin skins.
Removing bitterness: Briefly blanch in plenty of boiling water for about 10-20 seconds, then drain in a colander and pat dry thoroughly.
Pickling: Place the bulbs and the prepared sweet and sour sauce in a resealable bag (with a zipper), remove the air, and seal tightly.
Resting: Refrigerate for half a day to 1 day to allow the flavors to meld for delicious consumption.
Details
CategoryVegetablesConditionSome scratches/marksShippingIncluded in price (by seller)FromUnspecified
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Delivery in 24/48 h
SHIPPINGS
Free shipping in Spanish mainland, Balearic Islands and Portugal.
For other countries the shipping cost will be paid by the client.
DELIVERY TIME (as of delivery)
Spanish mainland, Balearic Islands and Portugal: 1-2 working days.
Other countries, we attach a table with those that are open in the online store, indicating transporter and transit days.
Free returns
The return period is 14 calendar days from the receipt of the order.
Carriers for change of size in Spanish mainland, Balearic Islands and Portugal, are in charge of 24HRS.