Every year after the Qingming Dynasty, it is the best time for the people of Lanzhou in Gansu to make sweet pickles.
What is Sweet Pickle?
It is a traditional snack in Lanzhou, also known as sake pickles. One is made of barley and the other is made of barley.
The two methods are roughly the same, the former is made when the yarrow is put into a pocket or placed in a dustpan and constantly kneaded to remove its floating skin; the latter is the barley pure skin, put into the pot to cook 8 mature fishing out and drying, add the koji in proportion to mix well, into the porcelain pot, put the hot kang head to cover the fermentation, after two or three days will emit a fragrant wine flavor.
The main raw materials of sweet pickles are barley and barley, which are more chewy than sweet wine made of glutinous rice, and the wine is more flavorful, and it can be eaten in spring, summer, autumn and winter.
The key to the success of sweet fermentation lies in the control of temperature, but the timing of the capping varies according to the season, all depending on the experience of the brewer. The nutritional value of sweet pickle wine, which is repeatedly generated during fermentation, is very high, and it can be called a summer summer escape artifact.
The streets and alleys of Lanzhou County can be seen everywhere with sweet and sour stalls. Two baskets in one flat shoulder, sweet sauce in the basin. A bowl of belly, feel refreshed.