1 pickles
China pickles are made from a wide range of materials, as if all ingredients can be used to make sauces. The northern pickles are headed by Liubiju in Beijing, while the southern pickles are famous in Yangzhou, with the famous "Sanhe" and "Simei".
The famous Liubiju in Beijing is famous for its series of big jar dishes, including eight-treasure vegetables, melons wrapped in sweet sauce, sugar and garlic, etc.
2. Shantou
The pickled Chinese onion crunches when chewed. Although it is not as rich as garlic, it has a slight onion fragrance and spicy taste in addition to its acidity. It is crisp and sweet, leaving an unobtrusive aftertaste in the mouth. When you think about it, it seems that Chinese onion is more suitable than sugar and garlic for light white rice porridge.
3. Winter dishes
Winter vegetables are usually Chaozhou condiments pickled with Chinese cabbage and garlic. The pickling method is to cut the core petal of Chinese cabbage into pieces, sun-dry it until it is half dry, and then pickle it with salt and garlic. It is also indispensable to accompany porridge and side dishes ~ other functions are also too many ~
4. Kelp
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 kelp shreds to eat. When making kelp, you must first cut kelp into shreds, then put it in a pot to cook, take it out, add vinegar, salt, pepper and sugar and stir it. It is very simple and has a very comprehensive taste and nutritional value.