The pickled vegetables in Hunan are all taken out of the black pickled vegetable jar by the old mother, and the most common ones are sour beans and sour radishes. I didn't understand why someone would pickle good fresh vegetables into sauerkraut, which made my tongue numb. There are many things in life that I don't understand. I don't think too much when I am lazy. What I ate when I was born, I can get a meal, and I can leave a aftertaste. Why do I ask so many questions?

Fresh and tender vegetables, washed and dried, can be put into a sauerkraut jar. According to the tenderness of acid water, it can be cured in about three to seven days. Cut the pickled pods into small pieces and stir-fry them in oil for a few minutes. My family also likes to eat raw sauerkraut, that is, you don't need to stir-fry, just take it out of the acid tank and rinse it with water and you can eat it directly. Therefore, after a handful of sour beans came out of the jar and were not put into the pot, you and I ate most of them one by one. Just like eating the cooked food of Laoganma bought in the supermarket now, it feels very authentic and it is hard not to eat it.

Fried sour beans in home cooking can also be derived from a kind of "pot-washing sour soup", which tastes very good. After the fried sour beans are out of the pot, pour a bowl of water into the pot, wash all the sour taste in the pot into the water, and then add salt and monosodium glutamate. The taste of this soup is very direct, although it is a little rustic, but it is absolutely no less than the so-called Sam Sun soup carefully prepared at the banquet.

The most authentic sauerkraut in Hunan is sour radish. Radish itself has natural sweetness and spicy taste. After soaking in acid water, the pungent taste of raw radish was removed, and the sour taste was sweet and crisp.

Pickled sour radishes are sold in the streets and alleys of cities in Hunan. As a Hunan-flavor snack, the most important thing is the spicy taste, so some well-run cooked food stalls will spend a lot of effort on seasoning. They specially prepare several kinds of spicy flavors, or you go to buy sour radish and ask if it is spicy or pure.

The sour radish snack sold in the booth is to cut the sour radish into radish slices half an inch wide and two inches long, but not more than two cents thick, then add the "secret" sesame oil pepper powder, add a little sugar, grab a pinch of coriander powder, cover the bowl, and vigorously winnow it, so that the taste can be drenched on each radish, and you can eat it. (Yaoyao Tea)