Foreword: Hunan people from snacks to large 10 kinds of "jar dishes", now are very expensive, how many have you eaten?
There is a kind of cuisine in Hunan called "jar dish".
As the name suggests, this is a dish placed in the jar, which is now often referred to as "kimchi" and "pickles".
China's history of eating jar dishes is very long, and Hunan's jar dishes are more unique, which is generally based on vegetables as ingredients, after some simple treatment, such as adding salt, ginger shreds, rice wine, etc. for pickling, and then put in the jar sealed for a period of time.
It can be eaten directly from the clip, as a side dish, stir-fried with other ingredients, or steamed. Not only is it a very good meal, but also a good product for drinking and porridge.
There are many kinds of jar dishes in Hunan, and there are many kinds of flowers. Among them, from the production method, it can be roughly divided into: dry jar dish, water jar dish and wet jar dish.
The so-called dry jar dish is to wash the vegetables, chop or the whole plant after exposure, and then pickle and put in the jar. And the water jar dish, which has most of the water in the jar, mostly refers to sauerkraut.
So which of your favorite jar dishes in your hometown is? Today, I would like to talk to you about the 10 kinds of jar dishes that Hunan people have from snacks to large ones, which used to be essential dishes for cooking, which one do you remember?
(1) Sour radish
In the winter, it is cold, and the radish has begun to market in large quantities, and the radish at this time is the most tender. And radish is not only fresh to eat, but also a good ingredient for making sour radish.
After digging the radish back, it is cleaned, dried, and can be directly placed in the sauerkraut jar. Because the sauerkraut jar generally has aged "brine", the sour radish brewed with it is crisp and sour.
(2) Sour pepper
For Hunan people who love spicy food, how can they get less sour peppers at home? And often there are several jars to make sour peppers. Because there are several types of sour peppers in Hunan.
After cleaning the ordinary peppers, the hole is pierced with a bamboo skewer, and it can be placed directly in the sauerkraut jar, so that the pickled pepper is authentic. It is spicy and crispy, and it also has a sour taste, which is very delicious.
If you wash the peppers, boil them in boiling water, fish them out and dry them, the green peppers become white peppers. After salting, and then put into a clean jar without water, it has become a white pepper that Hunan people love to eat, and it will not be bad for a year.
(3) Capers
On the family table in Hunan, how can there be less capers in the summer? Summer is when the beans are ripe in large quantities, and its yield is high, it grows fast, and it will grow a large piece without picking it for a few days. And if you don't pick it in time, you will get old.
The fresh ones generally can't be eaten in a short time, and some of them will be dried into dried beans, and some of them will be made into capers.
Capers can also be divided into two kinds, and the one placed directly in the sauerkraut jar is the capers. There is also a kind of drying, sun-dried part of the water, marinated with salt, and then placed in a dry jar, so that the pickled beans have a little sour taste, the taste is tighter, the placement time is longer, and it will not be bad for half a year.
(4) Sour cucumber
Hunan can also be pickled? This used to be a very common type of kimchi. After the sour cucumber is taken out of the jar, it can be eaten directly.
In particular, it is fried with millet pepper and minced meat, and it is a super rice. With the aroma of cucumber, sour and spicy, it is simply the ideal next meal.
(5) Chop the peppers
How can you get less chopped peppers in Hunan? This is an indispensable ingredient for making minced pepper fish heads. And now in the supermarket, it is basically sold with chopped peppers.
In the past, every household made chopped peppers, and dozens of pounds of pickled peppers a year, and some of them had to make several sauerkraut jars. One is that it can be eaten as a kimchi, but also as a condiment, and can be put in many dishes, especially when making kimchi, so the annual consumption is very large.
(6) Sauce radish strips
In the eyes of most people, radishes are generally dried to eat. In fact, making it into a sauce radish head is more delicious than dried radish.
And its production method is also simple, that is, after digging the radish back, and then cutting it into a long strip as thick as a finger. Then leave it in the sun to dry. When the moisture is about to dry, you can take it back and rinse it with water.
After that, it is marinated in a pot with the right amount of salt for one night, and the next day it is placed in a dry jar, so that the radish strips are not sour because they have not been soaked in water, but they are very refreshing to eat. Whether it is simply eaten with chili peppers and soy sauce, or it is very good to use it to stir-fry bacon and stir-fry minced meat.
(7) Sour bitter melon
Bitter melon is the most common vegetable in summer, it is a little bitter so that many people are not used to eating, then you have eaten sour and bitter sour bitter melon?
Although this sour bitter melon does not sound very tasty, it is a pretty good meal in the summer. Stir-fry dried small fish with sour bitter melon is simply a perfect match. With this dish, even if you don't have an appetite, you can eat several bowls of rice.
(8) Curd milk
A very representative pickle, almost every household in the countryside used to make curd milk. Of course, it is not deliberately done, but when making tofu, a part of the tofu is set aside, and then it is used to make curd milk.
Curd milk seems to some people to be smelly, but in the past this was the most common kind of meal in the countryside, and when the farmer came back from working outside and had no time to cook, he would take out the curd milk to cook. Even many students who study in school often take it to school for dinner.
(9) Sour taro stem
It is sauerkraut made from the stem of taro. In the eyes of many people, the stem of taro is a little poisonous, and it will be very itchy to touch it with your hands, and if you eat it raw, it is even more numb and itchy.
But in the past, the ancient farmers used their wisdom to make it into kimchi, and the pickled taro stem was not only not numb, but also very delicious to eat. Now some farms also have this specialty, the price is not cheap, even more expensive than a lot of meat.
(10) Sour pumpkin vine
Pumpkin vine can actually make sauerkraut, it is estimated that people in many places are unheard of, but in many places in Hunan, this is a well-known kimchi.
And the ones selected for sour pumpkin vines are also old vines in autumn and winter, but it is more complicated to use it to make sauerkraut. First to recover them, and then to peel them one by one, this is a time-consuming and technical work.
After removing the skin and tendons, they are cleaned, chopped, and then stirred together with salt and chopped peppers, and placed in a dry jar, so that they can be eaten for a few days, and there is no problem in leaving them for a year.
Conclusion
In the Hunan region, there are too many edible jar dishes, not only vegetables can be used as kimchi, but also many wild vegetables can also be used to make kimchi. For example, bracken in the spring, pickled sour bracken, taste delicious several times.
There are also wild cabbage, artichoke and grass stone silkworms common in the countryside, and these wild vegetables are also delicious and resistant to storage.
Now the standard of living has improved, and few people in the countryside make kimchi. However, their demand is still very large, so some people specialize in kimchi to sell, and the price of these kimchi is not cheap, each of which is quite expensive.
Don't look at their ingredients are very ordinary, the price is not high, but after making kimchi, it will cost one or twenty yuan a catty, which is much more expensive than ordinary meat dishes.
Of course, there are far more than these 10 kinds of jar dishes in Hunan, but they are more representative.
Dear netizens and friends, the above ten kinds of Hunan people from snacks to large jar dishes, how many have you eaten? Which one do you love to eat the most, and which jar dish in your hometown that you miss the most? Welcome to leave a message to discuss.