? When I went home this time, I specially consulted the experienced elders in my hometown, and listed several typical recipes in my hometown, Caicai, to share with you:
Hometown laotancai
First of all, moldy tofu
Second, lobster sauce
Third, sour radish.
Fourth, hot sauce
Five, hot sauce
Six, radish strips
Seven, chop pepper
Eight, left dishes
Nine, kimchi
Hometown laotan cuisine recipe
First of all, moldy tofu
Moldy tofu was a dish we often ate when we were young. Just take it out of the jar and eat a little at a time.
Exercise:
1. Beat the old tofu into small squares, put it on a sieve, cover it with paper, and leave it for seven days (usually during the Chinese New Year).
2. After seven days, put the moldy tofu on your face, add salt and pepper and marinate for two days.
3. Put the pickled moldy tofu into the jar, add water around the jar and seal it, and you can eat it after more than one month.
Second, lobster sauce
Douchi is probably the most common dish in our hometown. It has a wide range of uses. It can be eaten alone, directly, or even with seasonings in almost any dish. Douchi is rich in flavor and taste. Laoganma, which can be seen everywhere in supermarkets now, is made of douchi, but it is still different from the real laotan douchi. If you are interested, you can try to do it yourself.
Exercise:
1. Soak black beans for a day, shovel the soaked beans into the pot, and add water to cook the beans.
2. After cooking, put it in a sieve and dry it for 4 ~ 5 days (summer).
3. Wash and dry the moldy beans.
4. Break the fresh peppers, add some salt, and then dry the water.
5. Add the chopped pepper and salt to the lobster sauce.
6. You can also add dry-cured beans and eggplant to taste better.
7. Put the prepared lobster sauce into the jar, seal the jar with water, and eat it after more than one month.
Third, sour radish.
1. Put fresh white radish or beans in the sun for a day.
2. Boil the water until it cools, and then add salt.
3. Add dried white radish or beans to the prepared feed water.
4. Pour it into a jar, seal it, and eat it after 10 days.
Fourth, hot sauce
1. Add a bowl of cold boiled water to the wheat flour and mix well.
2. Break the fresh pepper, add salt and rock sugar and mix well. Expose yourself to the sun for a week.
You can eat it after drying, or you can put it in a jar and seal it.
Five, shredded radish
1. Cut fresh radish into small strips and bask in the sun (2-3 days).
2. Add salt and knead well. Put it in a packaging bag and seal it.
3. When eating, after cooling the boiling water, add a proper amount of salt, then add dried radish strips and Chili sauce, and eat after 1-2 days.
Sixth, chop pepper.
Clean fresh pepper, dry it, break it into small pieces, add appropriate amount of salt, marinate for 1-2 days, and put it in a jar for sealing.
Seven, left dishes
Cut the leaves of Chinese cabbage or radish, dry them in the sun (insolate for 2-3 days), add salt, and put them in a jar or a packaging bag for sealed preservation.
Eight, kimchi
Sun the leaves of mustard buds for 1-2 days, put them in a pot, add boiling water and eat them after 7 days.
Laotan dishes are basically eaten in a variety of ways and are very resistant to storage. In a sealed jar, it can be kept for several years. When you want to eat at ordinary times, you can take it out at any time When you don't want to eat it, you don't have to worry about it rotting. After eating a can, you can continue to add materials, which is particularly convenient. There are also many shops in the city that sell this kind of food, but it is not as mellow as handmade food. If you are interested, you can also do it yourself and make the taste of your hometown.