Pickery, which gives new life to mustard creeps, and makes it more cuisine。
Don't look at this vegetable as a hall of grandeur. It's a taste on the table, and it has a very long history of planting and eating on the ground。
But when did the mustard creeps start to grow? When did people start eating it? It is difficult to estimate an accurate answer to such questions。
However, as we know from the literature of the divine period, "the state of zhuoyang" , about lee bing's record of “standing through the quandu sali ponds”, in the sichuan region, the use of a thousand years of self-diplomatic well salt for the making of large headbreads not only confirms the history of large headbreads on the ground, but also lays down the fine quality of pickled headbreads in sichuan。
As can be seen, such headbrushes have been growing in sichuan for at least a thousand years。
Don't look at this type of dish, but it contains a wide range of vitamins and minerals and has great benefits for the human body. It tastes hot and sweet. For some people who don't like spicy tastes, it must be a little hard to swallow. If it is to be acceptable, it will be a test of human wisdom。
The newly dug mustard creeps are usually used as a mix. It eats a lot of things. It can be fried, mixed, stewed, pickled... Among them, the most famous and popular is the counting of pickled mustard creeps。
A simple plate of pickles, with congee, can be served, or can be made from other vegetables or meat into another special dish。
Although one cannot say that such a “groom” is an elegant place, it is not without its taste in many delicious foods. Take the famous hot pot of sichuan and the fragrance, without fresh water. And this pickles is the essence of the sichuan firepot water mix. See, it's small, it's great。
