Now I would like to introduce some special delicacies from my hometown.

1. Pickled cabbage vat I went to other places and tasted sauerkraut produced in other places. Their sauerkraut was soaked in vinegar and was sour and pungent. I felt that the sauerkraut produced in my own place was still more delicious.

Our pickling method is: first buy a tank with a mouth that can store water, then use the water at noon (the water at noon is not mist water, not boiled water), fill half the tank, and put the beans, peppers, etc. that are going to be soaked in it.

Carrots... wash them, dry them and put them in. Add the appropriate amount of salt, brown sugar, and rock sugar according to the amount of ingredients that are put in. Then close the lid and put raw water at the mouth of the jar (to isolate oxygen to avoid oxidation).

If it's summer, a week is fine.

If the weather is cold and cool, it will take longer.

What is considered good is as long as you open the cylinder cover and smell the sour smell.

The sauerkraut needs to be opened regularly to taste delicious, otherwise it will not be sour and crispy.

Sauerkraut can be eaten raw or cooked with other vegetables.

For example, beef cooked with sauerkraut, stir-fried tripe with sauerkraut, stir-fried chicken with sauerkraut... The beef noodles with sour beans and sour beans in breakfast restaurants are particularly popular.

Pickled cabbage relieves greasiness and is a bit cold. If we eat fried glutinous rice dumplings, we will habitually eat pickled cabbage in order to relieve the greasiness and reduce heat.

Picture 2. Xingzi braised pork. I have seen braised pork in other places. The skin of their braised pork is not crispy. In our county, only our Xingzi braised pork is more delicious. Here I will make the recipe I learned.

Talk about it.

Making braised pork is divided into three steps, first boiling, then frying, and finally steaming, which takes a day.

Let’s talk about cooking first.

Buy some thick, fat and thin pork belly, wash it, cut it into square pieces (usually 15 cm, good for entertaining guests), boil it in a pot with water, pick it up, and prick the skin with a needle (you can also use a toothpick to prick it)

), each piece of skin must be pricked like a carpet, and then dried and cooled.

The second step is to explode.

After drying and cooling, they are fried.

Don't put so much when frying, because the fried pork will cause oil to fry.

When frying, fry the skin first and keep turning it, otherwise it will burn.

The pork skin is fried until it turns golden brown, bubbly, feels hard, and makes a nice popping sound when knocked.

Remove and cool thoroughly.

The final step is steaming.

Cut the fried pork into chunks (you can decide the thickness yourself), then cut the taro into chunks, then separate the pieces of taro and pork and place them upside down in a bowl (people here are used to using bowls

Put the pork belly inside (the end with the pig skin facing the bottom), you can also spread some southern milk on the taro, fill the bowl, cover the pot and steam with water until the taro is soft.

After steaming, use another bowl to cover it, and turn the bowl containing the taro meat upside down so that the side with the pork skin is facing up.

A beautiful and appetizing bowl of braised pork is complete.

I saw that some places use pickled vegetables to steam braised pork, which is much inferior to our steamed braised pork with taro.

Picture 3. Shantang in our county of Lamei is adjacent to Linwu in Hunan. Linwu is located to the north of Shantang. Linwu happens to have two mountains facing each other, forming an empty gate. Every winter, the whistling north wind blows straight from the empty gate.

Head south.

The terrain of Shantang is higher than that of our town, and it is to the northwest of our town. If Shantang is at the forefront, our town is not at the tail end.

Due to the strong wind power, far-sighted investors have taken advantage of it for wind power generation.

The dry and strong north wind is a good condition for waxing meat, so when the north wind blows at the beginning of every year, almost every household cooks meat.

The varieties of cured meat include everything from cured pork, cured sausage, cured pig head, cured ribs, cured chicken, cured duck... Because the cured meat produced by Fengda La La is particularly fragrant, it has become a specialty of our place.

I especially love eating cured meats, even more so when I was little.

People in Qingyuan and Guangzhou also followed the lead, but because their winds were weak, the taste was not as good as ours.

In addition to the power of wind and sun, the ingredients of La Lamei are also very particular.

I heard that people in Guangzhou like to eat sweet wind sausage, so some people put sugar in the minced pork, but people here like to eat salty ones.

The pickling method is 2.5 cents of salt per pound of meat, and the wine is just enough. Add some pepper by the way. It is best to let it marinate for an hour or two, and then stuff it into the intestines after the flavor is absorbed.

After marinating, wash off the layer of oil on the intestines with warm water, air-dry, and then bask in the sun.

If the wind is strong and the sun is strong, the aroma will develop in two to three weeks. Once the aroma comes out, the sausage will be ready.

If it is cured pork, cured chicken, or cured duck, add more wine and preferably some ginger to soak them together to remove the fishy smell.

Soak it for a day and night to let the meat absorb the flavor, which will make it more fragrant.

Picture 4. Fermented bean curd was born because of the strong wind.

When I was in my hometown, I had to pickle one or two jars (about ten kilograms, enough to last through the winter until spring) every year, and I would have one or two pieces for breakfast or as a condiment.

The preparation of fermented bean curd is actually very simple.

Go to the market and pick up fermented enzyme tofu (some have white hair, some have red hair).