As the saying goes, "little snow pickles, big snow pickles." for the northerners, many remember that winter often starts with pickles. We've been looking at mom's pickles since we were kids. The pickles, which have been practiced over time, still bring us something special in the winter. It's not just the taste bud. It's also the love. The more ordinary, the longer. Maybe that's another long way to go like pickles。
Hu yang
The saying goes, "little snow pickles, big snow pickles." the snow festivities are about to arrive, and wang zeng is referring to the " pickles and mushroom soup" in food in his hometown. "as soon as i woke up and saw the snowflakes, i knew: it was a pickle soup today." this pickled cuisine is called the "yellow sprouts." it was also mentioned in the gardening order. "the pickles, the pickles, the fresh ones, the salty ones. It must be salted. The first half stinks, and the second half is as fragrance as white as jade.”
I can't get a plate of pickles for breakfast as early as winter. This year, my flower larvae is pickled with screws, also called velvet, "ginger." it'll be a nice morning with a bowl of rice。
I took the pickles myself because this year ling ling, a good friend, was ill and her “brook” pickles failed. All these years, i've been enjoying the gift of this ulanhot friend, and every month until november, the "brook" of the dust servants came, usually two boxes, one of original flavor, which can be fried with meat or eggs; one of them is a fragrance and eats directly。
“brook” is a russian-language translation, known as garang, which is now found in the region of the great xing anse. "stabbing" and tearing out the bag, the salted windbone and the gilded "brook" with the smile of a friend, opened up. With a drop of perfume, a small plate of breeks, the sight and taste of your eyeballs, fresh, fresh and smelly, tasteless。
Mother's pickled pickles were filled with the memories of taste buds
The chinese have started pickling food early in the day and each place has its own unique pickles, which are most relevant to natural and local specialty. Northeasters pickled pickles, northerners pickled garlic, high-posters pickled duck eggs, seaside pickled crabs, and south-west pickled meat are all a bit of a “local extraction”. These pickled foods were initially produced by low food consumption during the winter, and by the frugal heart of the food。
The word pickled, from month to month, is about meat. There is also a word in the ancient language, which represents a pickle technique, which is meant to cut the food with a knife, followed by a general reference to the sour, pickle, etc. Pickles or meat are very simple. The most common food items are salt, soy sauce, pepper, vinegar, and soybdenum. To make the right taste, it is necessary to find a balance between salt and fresh, as well as to constantly test it, and more time to prove it。
And for the north, many remember that winter often starts with pickles. We've been looking at mom's pickles since we were kids, and there's a pickle full of memories. Winter without pickles can be incomplete。
I had lived in xinjiang since i was a child, when only cabbage, potatoes and carrots were available in winter, and salted snow was an important job for my mother. Because three meals a day are the same as the three old ones, then the pickled pickles of mother's face were rejected, and it was only when they grew older that they began to miss the taste of winter, which their mothers had picked。
Pickled snow red. Later, i learned that it was red in the snow and it was called "chicken spring." a bundle of fresh snow will be washed and tanned for one day, and the vegetables and salt will be mixed in 10:1 to be coded into the altar by one layer of salt, to be eaten in a month。
When you eat it, you wash the salt from the salted snow, with the boiled soybeans, with the red peppers, and then with the white sugar and the smelt。
The cherries. The cherries of late august and early september, they're perfect for pickles. Half-screeched herbs, and fresh ginger, grinding salt and salt; some of them, without growing cucumbers, or pears and apples. A little sesame oil or chili oil, delicious。
Pickle garlic. It's better to use white-skinned six-bit garlic, because white-skinned garlic is spicy, leaves are removed, the infarction near the garlic is still tender, and slices of it with garlic. If the infarction has become hard, it means that it's old and too spicy to pick. Sugar and vinegar, which have successfully transformed the spicy garlic, with soy sauce, which, though ugly, tastes better. It'd be better to have a bowl of smoothy paste than garlic。
Pickles. You have to choose the root of the mustard for the best of hard, thin, soft. Both salt pickle and sauce are common, salt pickle is mustard, which is light brown, and pickle mustard is made of mustard and pasta, which is red。
Fresh mustard spicy spicy, softer after pickle. Scratch it and mix it with fresh chili oil. It's an early and wonderful partner. Eat it together in a scrawny tofu brain or a big, soft toy。
Northeast, pickles, tatters, picks up warm, private tastes
The crown of pickles is also northeast. Every traditional northeasterly family has several pickles. As soon as it gets cold, the family starts hoarding food, and as long as it's a market vegetable, it can't go down. Everything can be pickled, and the smell changes。
Pickles, which prolong the life cycle of vegetables, accompany each northeasterly person through a long winter without vegetables. And the brackish, which is made twice by light and shadow, produces a taste and taste different from that of fresh food, which is also a taste of time。
Hot cabbage is the main force in the pickle world, and it lays the base of the spicy tone with abundant sauce, red peppers, garlic and ginger, sourly fermented acids with the flavor of wind, cabbage, sugar, apples and pears, and becomes the soul of spicy cabbage。
Not only are raw vegetables pickled, but people in the northeast will be cooked, and pickled up. In the red house dream, there's a three-foot-sniffed “cheese eggplant”: “the skin is cut off, as long as the fresh meat is cut into a broken nail, fried with chicken oil, fragrance with chicken grass, fresh shampoo, mushrooms, fragrance dry, dried fruit of all colours, cut into dings, dried with chicken soup, rinsed with fragrance, rinsed with bad oil, sealed in a can of ceramics, taken out when eating.”
That's right. Steamed original eggplants. They can be made of garlic in addition to sauce. The choice is to use a tenderer purple eggplant, which is torn into two petals when it's fertilized, and tossed with salted garlic paste and spices into the eggplant, coded into the altar, and the garlic smell slowly penetrates into the eggplant. And when they eat, they pick out a piece of chopsticks, and eat special fragrances of rice。
It's not the same with a little potato peeling and cooking. The meat of the oxen is cut into small pieces, with onions of garlic, peppers and platinum, and with leathered little potatoes, beans, peppers, and so forth, with white sugar, salt and soy sauce, and a large bowl of stew, and it's cold。
Today's urban people are barely able to pick up their own pickles at home, have no work or feel that salted food is not healthy. And as the standard of living grows, many of the old pickles come out of our lives, but the smell of winter that we remember is salty and warm。
The pickles, which have been practiced over time, still bring us something special in the winter. It's not just the taste bud. It's also the love. The more ordinary, the longer. Maybe that's another long way to go like pickles。
