1 pickle
There are many kinds of kimchi materials in China, and it seems that all the ingredients can be used to make sauces. The northern pickles are headed by Liubiju in Beijing, and the southern pickles are famous in Yangzhou, with the famous "Three Rivers" and "Four Beauty".
The famous Liubiju in Beijing is famous for its series of big jar dishes, including eight-treasure vegetables, sweet-faced melons, sugar and garlic.
2. Shantou
Pickled green onions crunch when chewed. Although it is not as rich as garlic, it has a slight onion flavor and spicy taste besides sour taste. It is crisp and sweet, leaving an unobtrusive aftertaste in the mouth. When you think about it, green onions seem to be more suitable for making white rice porridge than sugar and garlic.
3. Winter dishes
Vegetables in winter are usually Chaozhou condiments pickled with Chinese cabbage and garlic. The pickling method is to cut the core petal of Chinese cabbage into pieces, dry it in the sun until it is half dry, and then pickle it with salt and garlic. It's also indispensable to go with porridge and dishes ~ There are too many other functions ~
4. Macroalgae
One of the most beneficial elements in kelp is iodine, which is the key to prevent big neck disease. Therefore, we can avoid this disease very effectively by paying attention to the intake of kelp in our daily life.
You can make kelp into cold seaweed. When making kelp, you must first cut kelp into shreds, then cook it in a pot, take it out and add vinegar, salt, pepper and sugar to stir. It is very simple and has a very comprehensive taste and nutritional value.