In other words, when you decide to make them, you actually establish a stable pace of life during the production.

The premise of great changes caused by external driving force.

This is different from the mentality of running around and taking out your mobile phone at any time on a strange street to check public comments and find a restaurant. In addition, the public now trusts.

It is said that you can live with peace of mind, have a holiday with peace of mind, cook soup with peace of mind for an afternoon, and wait for a few months before making pickled or fermented food.

You know, you are free these days.

Don't worry about moving with a sauerkraut jar next month.

And this also requires a hidden premise. Now that life is good, pickles and the like, as a kind of flavor food, can be made in their leisure time to adjust their diet.

Otherwise, a jar of sauerkraut has no half of pork belly, so you can stew it together. Even if you are optimistic, you can't help feeling rather gloomy. Probably because of the gentle wind and quiet company, the joy of autumn harvest and the relaxation of family chat.

I happened to be making homemade pickles, so the whole process naturally didn't panic.

Dig vegetables from the ground, remove the messy branches, leave the whole, clean and dry.

First, in the preparation process, I told many interesting stories about adults when they were young. This is my favorite part, because you can find parents and children.

The angry side.

Sometimes I feel that like a tiger, like a son, my brother has played tricks, but my father has played them all. Just the same strain, okay?

I learned everything. White radish, water radish and their leaves.

It has become the most tender ingredient in a can of autumn vegetables. These dishes are very common, and most people in China have eaten them at home, giving people a full sense of familiarity. I also eat this at home. that

A sense of familiarity naturally comes.

These three dishes are so popular. No matter what life was like before, it was mostly from snacks to big dishes at home, which

Full of homesickness, links to accompany family members and even the closest people, these have become deep memories, just a pair.

Is the time quiet? Because time seems to have solidified at that moment, memories are more like aftertaste.

When I was a child, my grandmother pickled vegetables, and my grandfather occasionally brewed fruit wine. Many pots and pans are put in that cold and dark compartment.

There is no door in that compartment, but there is a high concrete threshold. ?

Second, when I was a child, before every meal, my grandmother always stepped into the compartment and served a bowl of pickled radish or bean paste bibimbap. At that time I could only look at the cement threshold. It's too dark for me to get in and the threshold is too high for me to cross.

I used to think the threshold was very high, but now it's just knee-high, so it's easy to cross it. But now I can go in again, even if I can put on cobwebs. I probably remember the pickling process of my grandmother, but it was so long ago that I was in a daze and couldn't even remember the taste. ?

Grandma will carry a big basket of radishes and leaves from the ground, then wash them in the river, put them on the dryer on the second floor, and then put them in the air.

Put the salt and seasoning in a big, round and leaky bamboo dish and stuff it into the jar.

The picture that has been in my mind is that the dryer on the second floor is swaying, and those leaves don't fall or run, quietly basking in the sun.

Dancing with the wind, their green posture.

I listened to the sound of the dryer knocking on the wall. The breeze blew into my mosquito net from time to time, and the sun made the wooden window very hot. Grandma said she would wait.

I fell asleep at the fastest speed, and gradually I fell asleep, feeling that the years were quiet because of my missing.

Third, gourmets are not as simple as eating, nor are they as hasty as setting a table after a lively meal and sending a circle of friends. although

However, not every enterprise needs the professional taste of professionals. The prosperity and decline of every restaurant is not only because of the taste of food.

Lost. In fact, American food tasting is quite simple, but it is also quite professional. It is necessary to confirm the freshness of ingredients, judge the chef's skills and confirm the taste of dishes.

Taste. Of course, it is not easy to do this, and there is no critical eye.

There is no way to confirm the freshness of ingredients, and there is no considerable experience.

Without sensitive taste buds and the authentic traditional Shanghai Pavilion, how can we judge the chef's skills and confirm the taste of the dishes?

Son, how do you know the taste of this local food? How dare you say that you know the characteristics of electric white in the source of Chaoshan, Qingyuan, Shunde and Jiangmen?

Classification of cantonese cuisine. All these require the accumulation of life experience, extensive travel in the city, broad taste spectrum and, of course, more importantly.

Sincere love for food and pursuit of quality.

4. If you don't know the composition of the traditional population in Guilin and Wuzhou, how can you understand why Guangxi's taste preferences are so different? You haven't been to Anqing and Huizhou, how can you understand why Anhui cuisine is?

There are so many flavors about fermentation. Food is a part of culture, and it will always form itself or be similar or similar because of different geographical locations.

Completely different taste habits. And these are just the most basic requirements of American food identification.

It's almost time for our family's annual pickles, including long cabbage and pickles. Grandparents have three children and pickle vegetables every year.

Dishes, my aunt's and my mother's plans are calculated according to the quantity of three companies, one spends money, two do things and three eat, hahaha. every time

Wait, we are one.

We used to live together in the village, and many things were done by a large family. Now I live in a distant city and eat at home together.

It tastes terrible, my mother said. There is no big pot in the pot.

We can only have dinner together every year. Usually we just make time and try to watch that weekend.

The younger ones don't make up lessons, and the older ones don't have to work, so it is difficult for a large family to get together.

Pickling vegetables now is a trivial matter, but it is also everyone's plan. Pickles are common even if they are not eaten in a pot.

The same taste. Every time, when the weather is cold, it's almost time to buy food, then discuss the time, wash vegetables together, cut vegetables and pickle them. Tired is real.

Tired, with the growth of age, I began to join.