Why do you choose pot-wrapped meat to link with life? Because the selection of pot meat is different, the choice and orientation of life are also different. After the first sizing and frying of pot meat, it is also the only way for people to go to society after packaging. The second frying of pot meat is mainly deep frying, which also means that people can gain a firm foothold by mastering skills in society. Frying for the third time and frying at high temperature can be tender, crisp and refreshing, which means that life has to go through various tests. There are two different concepts in people's life, one is arrogance, which is called pride, and the other is spiritual pride, which is called pride. People should not be arrogant, but not arrogant. Only in this way can we accomplish our historical mission.
The processing of pot-wrapped meat means the ups and downs of life. Life is like a glass of boiled water. Everything is in my own hands, and I will always accompany you, even for a lifetime, depending on what flavor you inject. Mixed vegetable salad.
Rural home cooking in southern Anhui: rotten cabbage (rotten pickles) and tofu are cooked together, also called "Senecio scandens"
Smells bad, tastes good, and I can't put it down. Want to eat authentic stinky pickles, you need to prepare the following points.
① Ecological environment, high-quality "high-stalk Chinese cabbage seedlings", farmyard manure, seedling raising, cultivation, watering management, summer ploughing and sun exposure, autumn seedling planting and fertilization, autumn frosting and dewdrop, graceful. (composition)
②: Prepare an old altar for washing, cut down the mature "long-stemmed Chinese cabbage", spread it in the open air, soak the "disturbance" caused by late frost or night dew in clear water, throw away the old leaves, take down the tender cabbage heart for later use, pickle the coriander heart (a unique skill in Jiangnan: pickled coriander), and dry the washed cabbage heart.
③: A curing chef must have a pair of "world-famous" sweaty feet (smelly feet, the worse the better). They will gently add salt to the cabbage until it is soft and ripe, and put it in an old altar and press it with big stones.
(4) After natural fermentation in winter, spring and Xia San, the high-stem Chinese cabbage turns yellow, salty and sour, and fermented into yellow, soft, rotten and smelly "smelly pickles".
⑤: There are distinguished guests (people who know the goods) at home. They immediately drooled when they smelled it, put a proper amount in the big plate, put a piece of tender tofu, pat a few pieces of garlic, put a little sesame oil, a tablespoon of red pepper sauce, a tablespoon of black lard, and slowly steamed it with a small fire ... Suddenly, the smell was overflowing and the house was full of fragrance, which greatly stimulated the appetite; It's still delicious in the world, and it's really hard to get!
The same is true of the process of life experience, which does not need to be explained in detail, but should be carefully understood.
Sorry, this really doesn't have a picture. You can imagine for yourself. Old people used to know this dish, and it is also a must-have dish at home. Every household eats hundreds of pounds all the year round.