Prune vegetables are called "pickles" in my hometown, and they are a farm side dish often made by the older generation.
There are many raw materials for pickles, and almost all vegetables can be used to make them. However, I personally think the most delicious ones are the kale ball pickles made by my grandma.
?The preparation of kale ball pickles is a bit complicated.
First select the kale balls, wash them, peel them, separate the leaves and fruits, and chop them separately.
Put the chopped fruit into a dustpan and dry it for half a day, then mix the leaves into it and dry it for another day.
Fruits and leaves should never be dried together at the beginning, because there is more water in the fruits than in the leaves.
Collect the sun-dried kale balls. At this time, the kale balls are neither old nor tender. They have just the right texture and are not as chewy as the grass roots bought outside.
Put the kale balls into the jar, cover it, and seal it with water to prevent air from entering.
It can be opened in about 20 days. At this time, the pickles will be fragrant. However, they will not be more perfect until they pass through the hands of the mother.
?Bring the pot red, pour in the oil, the more oil the better, as long as it doesn't overflow, put out the fire.
After the oil is red, stir in the pickles. When the pickles are cooked (be careful not to burn them too dry, otherwise it will affect the taste), separate the oil and pickles (because a lot of oil was poured before, so it is easy to separate).
Pour dry chili powder into the oil, wait until the aroma is overflowing, then stir in the pickles, add seasonings, and serve.
?At this time, the pickles are wrapped in a thick layer of oil, and the rich aroma penetrates the nostrils, making people salivate.
Mix it with rice and take a bite, which will bring tears to your eyes. After you find the water source, you are still not satisfied. But if you don’t have enough water nearby, then no one will save a person who is crying because of the delicious food.
fool.