1. Pickle jar

I went to other places and tasted kimchi made in other places. Their sauerkraut is soaked in vinegar, sour and pungent. I feel that my sauerkraut is delicious.

Our sauerkraut method is: first, buy a jar with water storage capacity at the jar mouth, then fill it with noon water (the noon water is not foggy, not boiled water), wash the beans, peppers and carrots to be soaked, dry them, put them in, put a proper amount of salt, yellow sugar and rock sugar according to the amount of materials put in, then cover it and put raw water (every other one) at the jar mouth.

If it's summer, a week will do. If the weather is cold and cool, the time will be longer. What is good? I smelled a sour smell as soon as I opened the cylinder head.

Pickled sauerkraut is delicious only when the cylinder head is often uncovered, otherwise it will not be sour or brittle.

Sauerkraut can be eaten raw or cooked with other dishes. For example, boiled beef with sauerkraut, fried intestines with sauerkraut, fried chicken offal with sauerkraut ... Beef noodles with sour beans in breakfast shops are particularly popular.

Sauerkraut is greasy and cold. If we eat fried cakes, we will habitually eat sauerkraut, just to get to know the oil and get rid of the fire.

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2. Xing Zi stew

I have seen braised pork in other places, and their braised pork skin is not crisp. In our county, only our braised pork in Xing Zi is more delicious. Let me talk about what I have learned.

There are three steps in making braised pork: first boiling, then frying, and finally steaming. It will take a day.

Let's start with cooking. Buy some fat and thin pork belly, wash it, cut it into squares (generally 15 cm for guests, which looks good), put it in a pot, boil it thoroughly with water, take it out, stick needles in the skins (or stick them with toothpicks), and carpet needle each skin, then dry it and cool it thoroughly.

The second step is frying. Thoroughly dry and cool, and then fry. Don't put so much when frying, because frying pork will fry oil. When frying in the pan, fry the skin first and turn it over constantly, otherwise it will burn. The pigskin is golden brown with blisters and feels hard. Just knock it. Pick it up and cool it thoroughly.

The last step is steaming. Cut the fried braised pork into pieces (the thickness is determined by yourself), then cut the taro into pieces and put it in a bucket bowl (we people here are used to holding braised pork in a bucket bowl) (the end with pigskin is facing down). You can also put some southern milk on taro. When the bowl is full, cover it with water and steam the taro until soft.

After steaming, buckle it with another bucket bowl, and turn the bucket bowl with taro meat upside down so that the side with pigskin is up. A bowl of beautiful and appetizing braised pork is ready.

I saw that some places steamed pork with plum vegetables, which was much worse than our steamed pork with taro.

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3. bacon

Shantang in our county is adjacent to Linwu, Hunan Province, and is located in the north of Shantang. There are just two mountains opposite Linwu, forming an empty door. Every winter, the howling north wind rushes south from an empty door. The mountain pond is higher than our town, in the northwest of our town. If the mountain pond is in the limelight, our town is not at the end of the wind. Because of the strong wind power, discerning investors have used it for wind power generation.

The dry and strong north wind is a good condition for waxing, so it is blown at the beginning of each year, and almost every household has waxing. There are all kinds of wax, from bacon, sausage, pig's head, ribs, chickens and ducks ... Because the taste of wax is particularly fragrant, it has formed our characteristics here. I especially like bacon, especially when I was a child.

People in Qingyuan and Guangzhou also waxed, but in the end, because of their weak wind, the taste was not as good as ours.

In addition to the weather, the ingredients of bacon are also very particular. I heard that people in Guangzhou love sweet sausages, so some people put sugar in chopped pork, but people here like salty ones. The way of curing is a catty of meat from 2.5 yuan, and wine is enough. By the way, put some peppers, and it's best to marinate them for an hour or two before stuffing them into your intestines. After pickling, wash the oil layer on the intestines with warm water, dry it and then bask in the sun. If it is windy and sunny, the smell will come out in two or three weeks. As soon as the smell came out, the sausage was smoked.

If it is bacon, chicken or duck, put more wine, and it is best to soak it in ginger to remove the fishy smell. Soak for a day and a night, and let the meat soak in the fragrance, which will be more fragrant.

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4. Tofu

Because of the strong wind, tofu milk came into being. When I was in my hometown, I pickled one or two jars every year (about ten kilograms, enough to eat for a winter to spring), and I put one or two pieces for breakfast every time, or used them as seasoning.

The practice of tofu milk is actually very simple. Go to the market to ferment other people's enzyme tofu (some have white hair and some have red hair. As long as the hair is long, it means good fermentation. ) generally, the enzyme tofu bought back is relatively wet. After buying it, it will be air-dried to make it harder, so it won't break so easily after pickling.

People here generally like to put salt, wine and Chili powder. If you like salty, add 2.5 yuan salt to one catty of fermented bean curd, and add Chili powder according to your taste. No, wine with too much energy. Just knead the Chili powder and salt into a ball when stirring.

Put it in a jar soaked in sauerkraut (to avoid oxidation), and marinate it for about a week, so that the fermented tofu can be eaten when it tastes tender.

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5. Pickled ginger

Ginger is ginger without elders. It is yellow, tender and fat, like a white and fat pupa. Ginger tastes silky because it is tender.

The practice is also very simple. Wash the ginger, dry it, pat it flat, add some salt, wine and chopped red pepper, and marinate it in the pickle jar for a week, then it can be used as a seasoning for breakfast.

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6.light bulb

I heard that Xing Zi County in Jiangxi Province also speaks the same Xing Zi dialect. Search on the Internet. It's true, not only the words are the same, but also the eating habits. Some people say that our town of Xing Zi was moved from Xingzi County in Jiangxi Province. I have been to many places and found that our favorite lamp in Xing Zi Town is also found in Xing Zi County, Jiangxi Province.

Tools used to light lamps are just like lamps used to light oil in ancient times. Because it looks like a lamp, it is called a lamp.

It is not difficult to do so. First, select japonica rice flour, then use one third of it to make thick slurry (thick mud), and then cool it. After cooling, the remaining japonica rice flour is mixed together and made into paste.

After mixing the pulp, you can add a little salt. If you like garlic, you can put some minced garlic and adjust the filling.

People here prefer to eat fish sauce and beef sauce. If you like fish sauce, cut the fish into pieces and marinate it with seasoning; Similarly, if you like beef sauce, first cut the beef into pieces and marinate it with seasoning.

When cooking, first put a layer of rice paste on the lamp, then put the pickled fish or beef or pork on the rice paste, put some rice paste on these ingredients, cover them, let the ingredients be wrapped in the rice paste from top to bottom, and finally fry them in oil.

Don't touch the pan after you put it down. When the rice paste hardens, it will naturally separate from the lamp. An empty lamp can be used as the next lamp cup. Don't forget to keep turning the lamp cup and let it be heated evenly until it is golden on both sides.

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The lamp paste just out of the pot is tender inside and crisp outside, and it is crisp and fragrant. Every household cooks lanterns on holidays, especially during the Chinese New Year, which is almost essential.