Pickled vegetables, a kind of green vegetables growing on the black soil in Northeast China, are rich in flavor and fragrant. You must eat it with northeast sauce to enjoy it. In the northeast, pickles are usually eaten with soy sauce. Also called big sauce! In the rural areas of Northeast China, almost every family used to have a sauce jar, and some big sauces were made every year to basically meet their own consumption! If you really want to eat this sauce, you have to go to the northeast!
The seemingly simple process actually lasted for half a year. Soak beans in December of the lunar calendar, put sauce in April of the lunar calendar, and it will be fine in May. Every link can not be ignored. Choose oval beans, soak them for 6 ~ 12 hours until the beans stretch and swell, and soak them for 3 ~ 5 hours until the color becomes dark. Crush it with a blender, and finally put it into a plastic mold (plastic lunch box) to compact it into a rectangle. Finally, wrap it in newspaper or kraft paper and put it in a cool and ventilated place for fermentation. Northeast people eat soy sauce not only by dipping vegetables in soy sauce, but also by putting soy sauce in cooking.
Eggplant sauce, mashed potatoes, all kinds of gravy ... Except for cooking, there is not much sauce, and many stews are sauced. Most like mom's sauce, it tastes like bean paste, a spring in other places. Because the products in different parts of Northeast China are different, there are some special wild vegetables that can be seen in their place of origin, which are difficult for people in other places to eat. For example: tender buds, yellow melon fragrance, water celery, Quma cuisine and Kuma cuisine. Pickled vegetables are also eaten in Liaoning and Jilin, but Heilongjiang eats the most. Whether in spring, summer, autumn and winter, restaurants, homes, different occasions and different seasons, eating pickles is different.