Friends who have been to Northeast China should find that the eating habits in Northeast China are heavy, and they like to eat salty food. They put more salt in their meals and cooking. Pickled vegetables are also popular in Northeast China, with more varieties and more buyers. What are the pickles in Northeast China? The following small series will come together for everyone.

1, pickled cabbage

Northeast pickled cabbage is a kind of home-cooked special food in Northeast China. Pickled with Chinese cabbage, it has great local characteristics in Northeast China. Many stews in Northeast China are more tasty with sauerkraut. I didn't know there was another kind of jiaozi filled with sauerkraut until the Northeast.

2, spicy cabbage

Spicy cabbage is characterized by spicy, crisp, sour, sweet, white with red color, which is suitable for all seasons. It is a kind of pickles that Koreans often eat. It is usually eaten with rice and is very delicious.

3. Pickled cucumber

Wash the cucumber, drain the water, cut it into two pieces (or don't cut it), mix well and compact it, and press it with clean big stones on the surface. After pickling for 3-4 days, take out the cucumber and drain the salt water; Wash and dry the salting tank, pour in the drained cucumber and add sweet noodle sauce, mix well, cover the cylinder head sauce and cook for 11 days.

4. Radish strips

Cut off the top of the radish, wash it and dry it, then cut it into appropriate strips and put it outdoors to dry until it is weak; Mix dried pepper, sugar, pepper, salt, white wine and white radish strips, put them into the jar, pour salt water, and seal the jar for 5 days before serving.

5. Mustard pimples

Mustard pickled with salt and other seasonings has a strong salty taste and can be preserved for a long time. It can be eaten raw or fried.

6. Garlic eggplant

Use purple slender eggplant, simmer it and divide it into several petals. Put garlic paste on it and coriander on it. It tastes quite good.

7. Sugar Garlic

The most common method of pickling garlic. The salted garlic made by this method not only has a small garlic taste, but also has a sweet and sour taste, which is particularly appetizing and suitable for the taste of Northeast people.

8. Soy sauce peanuts

Clean peanuts, fry them in a pot, peel them and put them in a large glass bottle; Boil the soy sauce in a pot, let it cool and pour it into peanuts. The soy sauce should be soaked in peanuts, and then covered and soaked for about 7 days. This dish should not be stored for a long time, and it is suitable for frequent soaking and eating.

9. Pickling spiced peppers

Wash the peppers, dry them in the sun, mix well with seasonings, seal them in a jar, and eat them after 15 days. I like to use spiced peppers to make steamed bread, and I can't get tired of eating them all these years.

11, pickled leek flower

Chop leek flower with ginger and pepper, add salt, pepper and cooking wine, and seal it in the jar for 31 days. It is salty, fragrant, fresh and spicy, and some are quite delicious when dipped in steamed bread or noodles.

The above are 11 appetizing pickles in Northeast China, which are the most common kinds of pickles in Northeast China. Of course, there are many more pickles in Northeast China. Welcome friends in Northeast China to add comments.

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