Because my hometown is located in a picturesque mountain village with four distinct seasons at the southernmost tip of Henan. There are both blooming spring and snowy winter.
In order to ensure that in the cold winter, the family will not eat and serve. Every year at the beginning of 10, every household will start to store enough dishes to survive the long winter and before the vegetable market in the next spring.
Pickled pickles are undoubtedly the first choice for every household, and they are also the best choice for every household to invest the lowest cost once and for all.
Compared with pickled cowpea, pickled vegetable is not only a detailed and tedious project, but also a time-consuming and labor-intensive heavy manual work.
If you want to pickle a jar of sour and delicious pickles with moderate salinity, you should not only be meticulous, but also carefully handle them from seedling raising to transplanting to harvesting and pickling.
What kind of vegetables are suitable for pickling pickles, when to cut mature vegetables for pickling and how to pickle them is the most refreshing.
When I was a child, I didn't sell seeds. My mother always picked the spicy pickles with wide leaves and gratifying growth.
This dish was particularly popular in rural areas at that time because it was drought-resistant and insect-resistant, and it was even more popular because it was large enough to fry a large pot with one plant.
Later, with the development of society, all kinds of pickled vegetables flooded the market. In repeated comparison and screening, my mother especially likes the white arrow shaft.
First, because the white shaft of the arrow shaft is longer, and the fiber is thinner and softer than the traditional spicy dish, it tastes more crisp and delicious.
Second, there are not as many leaves as spicy vegetables, and we prefer to eat pickled pickles.
Third, the yield of white arrow shaft is high, and there are few discarded branches and leaves.
Every year after beginning of autumn, my mother began to sow the white seeds of the arrow shaft into the vegetable garden intensively cultivated in advance, and when the seedlings grow to be suitable for transplanting, they quickly moved to the soil fertilized in advance.
Then, fertilize and irrigate at intervals to catch insects early.
Because she eats it herself, mother will never use pesticides, so catching bugs is the key. If the worm eats the cabbage, that vegetable will basically be wasted.
Because there are pigs and chickens at home, there is no need to apply chemical fertilizer to the vegetables, all of which are farmyard manure.
Because the fertilizer is sufficient, the transplanted shaft will grow lush and green after one month, and the big leaves will be fat.
At this time, you can consider harvesting.
Because first, the age of pickled vegetables should not be too long, and it is best not to exceed 40 days, otherwise it will taste like chewing straw and lose the sour and crisp taste of pickles.
Second, the weather turned cold, and the crisp arrow shaft could not stand the frost. If you are frostbitten, the pickled pickles will be soft and even have a rotten smell, which is not easy to keep.
When the harvested shaft is white, it is better to be sunny. Hang the cut shaft white on the falling wire or rope for one or two days.
Then remove the yellow or stale leaves, clean the vegetable roots with a knife, put them in baskets, and then pick them to the pond or the river to wash.
Washing the white of the arrow stems is a manual and technical activity. If you want to rub them, you need to wash the soil, and you need to take good care of them. You can't knead the vegetable stems and leaves to pieces, otherwise the salted finished products will have neither shape nor taste.
After washing the shaft white one by one, we should twist them into a handful according to the size of each tree or in groups of three or five, and then tie them together with the longest shaft white, so that it is convenient to put them neatly when pickling, and it is also convenient to take them out one by one after pickling.
The process of pickling pickles is similar to that of pickled cowpeas. It is also to stack a layer of washed vegetables, put a layer of cut ginger slices and sprinkle a layer of salt, put washed Schizonepeta tenuifolia and pepper on the top, and finally press the stones washed in advance.
The difference is that there is no need to put cold boiled water in pickled vegetables, because the washed vegetables themselves have a large water content, just put stones on them.
In order to prevent the stone from being too light, my mother often puts an empty bucket or a wooden board on the stone, and then carries a big bag of wheat or rice on it with my father to ensure that the pickled arrow white quickly comes out and completely submerges the stone.
Mom said that if not, the pickles that were not submerged within 24 hours would not only taste bad, but also affect the taste of the whole jar of pickles.
After a month's pickling, the original green arrow shaft white turned into golden yellow and became a sour and delicious pickle.
At this time, take them out, chop them up, stir-fry them back and forth in the hot oil that has been fried with shredded ginger, and add one or two chopped morning peppers, which is simply the most wonderful taste in the world. Whether it is noodles or porridge, it can be said that it is a perfect match between people.
You can also separate the stem from the leaves, wash the stem and cut it into sections, and pour sesame oil on the cold salad, which is even more delicious to scream.
Stewed leaves with fish and beans limping, or steamed with meat, are all mouth-watering delicacies.
Because my mother's pickled vegetables and pickled cowpeas taste the best among all our relatives, there is no more delicious food in the world than my mother's pickled vegetables and pickled cowpeas, so my mother's pickled cowpeas and pickled cowpeas have become our favorite foods in our life, whether before or after marriage.
Because of our love, even if my mother is over 80 years old now and can't do heavy manual work, it is essential to pickle a large jar of pickles every winter.
Because she saw her own joy and happiness in our satisfied smile, which is the patent of being a mother and no one can replace it.
Qi Fanqi clocked in for 247 days in the annual reading and writing growth camp.
Words 1700? Cumulative word count 405 125