Speaking of the old bottom on the table of Hangzhou people in winter,
Nine out of ten people will think of "fried two winters".
Two winters and two winters,
One is winter shoots, and the other is winter pickles.
That freshness, young and old, is in mind.
After the winter is over, the winter pickles,
This delicious taste that can accompany the people of Hangzhou for a winter,
It's time to arrange.
Pickled with winter pickles,
Even if you have completed a small part of the winter food list.
Stay until the winter pickles are delicious,
Plus a handful of seasonal winter shoots,
Made into a "fried two winter",
Winter in Gangnam becomes delicious.
The fawn is going to teach you today
It is this traditional Seasonal Dish of Gangnam
——Stir-fried for two winters
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The best way to make winter pickles is to use long-stemmed cabbage,
Slightly different from ordinary cabbage,
The stems are longer and the leaves are smaller.
Because after turning into a winter pickle,
The stems are tender and refreshing to eat,
The leaves look old instead.
Depending on the intensity of the sun,
Dry for two or three days,
Wait for the cabbage to be slightly yellowish and dry,
And then put it away and put it in a cool place,
Wait for it to "fade" and
Remove the rhizomes and rotten leaves, and you can go down to the jar to pickle.
When you get out of the tank, put a layer of vegetables, put a layer of salt,
Stack to 1/4 height and start pressing
It is separated by moso bamboo in the middle, and finally pressed with stones.
This way you can not dirty the dish but also press the dish tightly,
The air is pressed out, which is conducive to the fermentation of winter vegetables into pickles.
And then wait quietly for about 20 days,
You can fish it out of the tank and eat it.
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Fish out the pickled winter vegetables, wash and cut into small pieces,
Fresh winter shoots peeled and sliced,
Slice the bacon, cut into small pieces of green and red pepper,
Cut the garlic into sections and set aside.
Bacon into the pot and stir-fry to bring out the aroma,
Add green and red peppers, garlic,
Winter vegetables, winter shoots stir-fried,
You don't have to put any spices to start cooking,
It depends on the deliciousness of winter shoots and winter vegetables themselves!
Winter pickles are crisp and tender, slightly sour, and quite appetizing;
The freshness of winter shoots, crisp and tender as jade,
Garnish with a few green and red peppers,
It's like the lushness that can't be hidden under the first snow in Jiangnan.
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In winter, I always like to eat some meat,
Pickled winter vegetables are the yangchun white snow in the meat,
It seems that it is not abrupt with anything,
Even the big fish and the big meat added to it became small and fresh.
Cook a simple pot of porridge
Paired with this Hangzhou winter limited food "stir-fried two winters"
Melts warmly and fresh
It's a little beauty in winter.
#吃在四海八方 #