How exaggerated are northeasters hoarding vegetables? The cabbage in the parking lot will ask you if you are afraid!
@Boiling point video
Some people may wonder, how to eat these old cabbages? Of course, it is into the arms of the kimchi tank/pickle tank!
If you think there are only cabbage in the pickle jar in the Northeast, you're wrong! Open the pickle jar of the Northeasterners and let people call out to the good guys!
Various small pickles 丨 shooting Sencha Jun
<h1 class="pgc-h-arrow-right" > pickled vegetables </h1>
/ Ancestral Inheritance /
To be precise, every traditional northeasterner's home has several pickle jars, some large and some small and some in the middle. In the autumn, every household begins to stock up on vegetables, prepare coarse salt, peppers, sugar, sauce, soy sauce and other spices, and put vegetables into the tank to prepare for the winter.
Giant solid Northeast Cabbage 丨 fmashsucai.tuxi
The ancient method of pickling has extended the life cycle of vegetables and accompanied every northeasterner through the long and lack of vegetables in the cold winter. And the pickles that have been made twice in time have produced flavors and textures that are very different from fresh food, which is a delicacy given by time.
Growing up watching my mother pickle, the ceramic pickle jar filled with memories of taste buds, winter without pickles is incomplete.
Northeast sauerkraut | bean fruit food network netizen sunny days
In the northeast, in addition to the sauerkraut pickled from Chinese cabbage, other whether it is salted, candied, sauced, or soy sauce... Any dish that has been pickled by seasoning treatment can be called pickles.
All kinds of small pickles 丨 shooting Sencha Jun Wancai can be pickled
/ Cylinder Barilla /
As long as it is a local vegetable, there is no one that cannot be put into the tank. Because we have salt, sugar, sauce, soy sauce, chili peppers, everything can be pickled, and the flavor is changeable.
In addition to the most common sour cabbage, Korean spicy cabbage is also the main force in the pickle industry. Spicy cabbage is marinated in rich spices, and the finished product is bright and bright, sour, spicy and sweet, refreshing and appetizing. Red peppers, garlic and ginger set the spicy base, the acidic flavor of lactic fermentation, and the sweetness of cabbage, sugar, apple and pear become the soul of spicy cabbage.
Just looking at the appearance makes me hungry 丨 pixabay
On the dinner table of three meals a day, spicy cabbage is the face value of the bearer, send rice to the wrongdoer, even if there is no meat, it can also drink two or two. In the hustle and bustle of the barbecue restaurant, spicy cabbage and pork belly are the perfect pair.
Grilled pork belly and spicy cabbage | pixabay
In the fireworks of the kitchen, spicy cabbage is no longer satisfied with simple cutting, but to meet the stove short soldiers. Spicy cabbage with its own seasoning can domesticate the white and tender tofu obediently, and the trembling tofu pieces, with a pool of fresh sweet and spicy soup, come to the table and attack the city strategically.
Spicy cabbage backbone stewed tofu | bean fruit food network netizen dignified snail slow swallowing
㧟 (kuǎi) A spoonful of lard melts in the pan, pours in the cold leftover rice and spicy cabbage, slowly stir-frys the aroma, stir-fry the pot, and stir-fry the highlight of their lives. Late at night, there is still piping hot and fragrant fried rice in the world, which is really happy.
Spicy cabbage fried rice | pixabay
Pickled orange stalks, also called dog treasure pickles, orange stalks chirp, like autumn dried radish strips, wrapped in a layer of chili paste. Chili paste is made by boiling glutinous rice flour into a thin paste, adding chili noodles, minced ginger and garlic, sugar salt and chestnut noodles, this recipe is suitable for many pickles.
Pickled orange stalk 丨 shooting
Pickled suzi leaves, the leaves of the plant perilla, have a very special aroma, cooked with meat can increase the flavor, belongs to the "my honey and other arsenic" ingredients. It is best served with hot white rice, spread a leaf flat on the rice, and use chopsticks to push down, along with a piece of rice, and send it into the mouth. The white rice is wrapped in salty and spicy suzi leaves, and the taste is no longer monotonous.
Pickled suzi leaves 丨 dttt.net
Pickled cherry blossoms, the leaves of cherry blossoms are delicate and suitable for pickles, which can increase toughness and change flavor. It can also be pickled with wild small root garlic (藠鸡ào head), eliminating the need to add garlic separately. Like Suzi leaf, it feels too salty to eat alone, and it is slowly chewed with rice to taste its unique taste.
Pickled cherry blossoms 丨 62a.net
Pickled sugar garlic, June and July is the season of new garlic market, the choice of white skin of six cloves of garlic is the best, garlic skin white meat tender and spicy taste is small, remove the leaves, close to the garlic head of the "stem" is still tender, cut into sections together with garlic pickled together. If the "stem" has hardened, it means that the garlic is old and the taste is too spicy to be pickled. White sugar and white vinegar make the spicy garlic successfully transformed, and the sugar garlic with soy sauce is ugly but more mellow. Cook a bowl of creamy hand-rolled noodles, with sugar garlic more pleasing than dried garlic.
Even the stems are pickled together with the sugar garlic 丨 bean fruit food network netizen Mrs. Wang Sunny
Autumn leeks are busy flowering, the leaves are old, and the leek flowers in late August and early September are the most suitable for pickling. Pick the half-opened and seedless leek flowers, grind them with fresh ginger and put them in salt, and if you pay more attention to them, you will put the tender cucumbers, or white pears and apples that have not grown up. When eating, add a little sesame oil or chili oil, and then a dish of sugar garlic, which is the trump seasoning for lamb in a copper pot in winter.
Leek sauce 丨 bean fruit food network netizen FC food cooking
Hóng, a type of mustard green, is also a common winter vegetable. After the sherry is marinated into pickles, it is suitable for stir-frying meat, stewed tofu, and bun buns. Pickled sherry is stewed with tofu without salt, and the flavor is particularly strong. And the pickled snow is washed to remove the bitter and salty taste, the brine soybeans are marinated into spicy soybeans, mixed with sugar and monosodium glutamate, and the secondary processing of spicy beans is even more of a rice artifact.
Sherry fried shredded meat | bean fruit food network netizens are more happy and happy
Pickled mustard knots, that is, the root parts of mustard, are best stubble, fine skin, and tender and crisp. There are two kinds of salting and sauce pickling, which are pickled in brine for pickled water mustard, which is light brown; pickled water mustard is peeled and then pickled with yellow sauce and noodle sauce to form sauce mustard, which is red sauce.
Ugly pickled water mustard |m.cheng-nuo.com
Fresh mustard lumps are spicy and spicy, and the spicy taste is lightened and softer after marinating. Cut into thin strips and topped with freshly fried chili oil, it's a great companion for an early breakfast, and you'll have a hearty morning with smooth and tender tofu brains, crispy buns or soft buns.
Mustard silk 丨dou fruit food network netizen Lin Yu hate lol
The large sauce tank in the northeast contains the most mellow salty and umami taste, and the last stubble of late autumn has not grown up, cucumbers, peppers and cowpea, after being pickled in salt water, can be buried in the sauce tank, without extra thought, after a while fished out is the best sauce cucumber, sauce pepper and sauce bean carob. Marinate with salt first to make it more flavorful, while removing excess water and preventing the sauce from getting too simè and spoiling a jar.
Another kind of sauce cucumber, marinated in soy sauce|chihe.sohu
Not only raw vegetables, but also some cooked vegetables are also suitable for pickles.
Steamed white flavor eggplant, in addition to dipping sauce to eat, it is best to marinate into garlic eggplant. Choose a tender little purple eggplant, steamed and torn into two cloves, and stuff the salted garlic coriander into the eggplant, yard into the jar, and the garlic flavor will slowly seep into the eggplant meat. When eating, use chopsticks to pick them into strips and eat them with rice.
Freshly pickled eggplant, you'll be able to eat it in a month! 丨Douguo food network netizens love to eat quail
The small potatoes in the field, peeling and cooking is very troublesome, making small potatoes in sauce is different. Beef tendon meat cut into small pieces, and onion, ginger, garlic pepper and large ingredients stir-fried until broken, and then with the skin of small potatoes, beans, peppers, etc. stir-fried together, put sugar, salt and a lot of soy sauce stew, stew a large basin full, let it cool, is to eat with the small pickles.
Sauce small potatoes | bean fruit food network netizen old five mao
The most important point of Northeast pickles is that the sea is large, vegetables can be raw and cooked, and even fruits and meat fish can become guests in the tank. Pickled apples, sauce apricots, sauce almond melon, sauce sauce donkey meat, sauce green fish... In order to preserve freshness and deliciousness, northeasterners really want to break their heads.
Sauce donkey meat | bean fruit food network netizens multi-flavor small kitchen
<h1 class="pgc-h-arrow-right" > sweet and sour, salty and spicy </h1>
/ Pickle Tips /
Some of the pickles in the Northeast belong to the Korean flavor. From an early age, those little tricks have long been memorized.
Salting is the simplest, green vegetable leaves such as radish tassels yard a layer of vegetables stranded a layer of salt, falling cucumbers and peppers directly soaked in brine on the line, but in order to accelerate the melting of salt, you need to pour the tank. There are two methods of pickles, large sauce and soy sauce, raw materials usually need to be salted first, and the large sauce must be often rake to evenly taste. Dried chili noodles are mixed with some spices and glutinous rice paste to make chili paste, which is more convenient for application. Some seafood can be added to the umami taste, such as shrimp paste, shrimp oil, fish sauce and sardines. Apples and fruits such as white pears and hawthorns bring an alternative sweetness and fragrance.
Pickles that have been experienced over time bring people a different kind of freshness in the cold winter. Although the original origin was nothing more than a lack of materials, it has been passed down for a long time, not only because of taste buds, but also because of feelings.
Let's order a small pickle before serving 丨 pixabay
bibliography:
[1]. Northeast Korean Pickles, edited by Tang Wen. Changchun: Jilin Photography Publishing House, 2000
[2]. "Beijing Pickles", Dan Qing, Shou Ming, eds. Beijing: Light Industry Press, 1959-09
Many people will think that it is unhealthy to have nitrites in pickled vegetables. However, high nitrites are more common in vegetables that are pickled for short periods of time. Taking sour cabbage as an example, the results of the study show that at a temperature of 12 ° C, it is better to eat it after 30 days of pickling. Pickled sauerkraut in a normal process can be eaten with confidence.
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