Pickled vegetables
01
I don't think there's anyone who loves this dish of pickled stir-fried minced meat more than I do.
Pickled sour pickles, stir-fried with minced pork, almost no need to put any other spices, the sour and salty spicy taste, whether it is bibimbap, mixed flour or mixed noodles, is a must.
It is no exaggeration to say that I don't want any dishes, just stir-fried minced meat with sour pickles to bibimbap, and I can eat three bowls. It's just so delicious.
Sour pickles are the home-cooked pickles of our people in Yunnan.
Sour pickles, or green bi, or earth yellow, sour and delicious, appetizing rice, can be used as a dish on weekdays, but also commonly used as a home condiment.
Whether it is cold mixing, stir-frying, or hot boiling, simmering, steaming, it has a different taste.
Stir-fried minced meat, fried shredded potatoes, fried bait blocks, fried konjac... Sour pickles, can be paired with a lot of meat or vegetarian dishes, sour pickles, but also an indispensable ingredient for cooking small pot rice noodles, it can be said that without sour pickles, small pot rice noodles have no soul.
02
In those eras when the material was not so abundant and life was not so rich, in the corner of the stove house, there was no squatting large jar filled with sour pickles...
Every autumn and winter, almost every family will pickle a large jar.
A whole plant of green vegetables (we call them bitter vegetables) is washed and hung up, allowing the early winter sun to gently dry the greens to remove some moisture. After the green vegetables become mature, cut into small pieces, sprinkle with coarse salt, add peppers, peppers, ginger, star anise, cumin, brown sugar, and some white wine (these ingredients can not only inhibit bacteria, antiseptic, but also add flavor and spicy taste), mix the greens and spices together, so that each green vegetable section is fully dipped in spices, put into the jar, add water to the altar, isolate the air and bacteria, let it ferment silently in the jar, and wait patiently. Then, time will give you a surprise...
Ready to serve after one month of marinating.
03
The moment I opened the jar, a sour taste came over me. Saliva begins to secrete in your mouth, and you can't even wait to put it in your mouth, eager to feel the acidity after time fermentation.
This taste, sure enough, did not disappoint.
Sour, fragrant, salty, fresh, spicy, hemp, and slightly sweet... All kinds of tastes, tightly wrapped around the tip of the tongue. Green vegetables, after fermentation, completely without the original bitterness, only crisp and tough, chewing at the moment, the taste that belongs to time, people can't help but just squint their eyes slightly under the warm and melting sunshine of early winter, and feel the beauty of this moment.
Sour pickles really belong to the gift of time.
Pickle a large jar and can be eaten for a long time. Moreover, as long as it is well preserved, such as being careful not to let the sour pickles stained with oil stars when fishing out, often changing the water at the mouth of the altar, the longer the sour pickles are stored, the more mellow the taste and the better the taste.
04
Sour pickles are one of the most popular pickles when we were children and our friends "laughed at noon" (rural children get together and share the meals of various families, mainly lunch, and the dishes are generally a variety of pickles).
Rice, pickles, curd milk, tempeh, hot sauce... All in one big basin and mixed to eat. Snow-white rice, bright red hot sauce, and the ginger and tempeh of the devil, just looking at it, I can't help but drool. Four or five little friends, sitting around under the big kapok tree, grabbed and ate together, and whether their hands were dry or not, they just stuffed them into their mouths and inhaled only spicy.
After eating a large basin of bibimbap, he took off his clothes, and then jumped into the small river of QinglingLing to wash away the sweat.
Later, after seeing the bibimbap in Korean dramas, and after eating what stone pot bibimbap or other bibimbap I ate, I deeply felt that these "bibimbap" were really weak compared to the bibimbap we ate when we were children!
05
When I was a child, if my family fried a bowl of sour pickled meat one day, it was a big thing that could be happy for several days.
The days when you feel too happy to eat a meal of meat have long passed. How good life is now, there is nothing you can't eat, only what you can't think of.
But in my recipe, I have always kept the dish of stir-fried minced meat with pickled vegetables. It is not only a blessing of childhood memories, but also a heartfelt and heartfelt love for me.
The method of stir-frying minced meat with pickled vegetables is extremely simple, put the minced pork in a frying pan and stir-fry until the minced meat changes color, add a little soy sauce to color, and then add the pickles together, stir-fry for a while.
Because the pickles themselves are salty, there is no need to put salt.
The ratio of minced meat and pickles, according to: more meat, less sour pickles to come. After all, I eat it myself. It is not necessary to see the meat and meat like the school canteen when I was in school, but all the pickles.
Minced pork
Stir-fry the minced meat
Add the old soy sauce to color
Very tempting sour pickle stir-fried minced meat
Bibimbap, super tasty