In the north, fresh vegetables are generally preserved by pickling, drying, and cellaring.

Cold has become a representative word at this stage. In Inner Mongolia, it was more than minus 30 degrees outside. People conducted an experiment. Frozen persimmons were used as hammers, and frozen eggs were not afraid of being knocked.

You can also fry eggs outdoors. It only takes 6 minutes for the eggs to be firmly stuck to the shovel. We don’t know this about the cold in the Northeast. Some people blow bubbles outdoors, and the beauty of winter ice flowers is concentrated in the bubbles.

When the economy was not as developed as it is now, people in the Northeast could not eat as abundant vegetables in winter as they do now. You can only reserve some vegetables in advance before winter comes, such as Chinese cabbage, radishes, potatoes, green onions, etc.

There are still many ways to store vegetables in the Northeast. Here are three simple methods to introduce to you, namely pickling, sun-drying and cellar methods.

First of all, the pickling method. The most special pickling method is sauerkraut. Blanch some Chinese cabbage with water, drain the water, put it in a large vat and cover it with a lid. Marinate it until it is frozen and you can eat it. Sauerkraut is sour and appetizing.

Sauerkraut is relatively famous in Northeast China. Almost every family can pickle it, and the taste of pickling is different. Sauerkraut paired with pork is delicious and is a favorite dish of many Northeasterners.

In addition to pickling sauerkraut, some fresh vegetables are also put in jars to make pickles. Pickles can be pickled with anything, such as peppers, cucumbers, radishes, celery, coriander, etc.

Then sun-drying method. Sun-drying is more common, including beans, potatoes, mushrooms, cucumber slices, etc. Among them, shredded beans are more popular. Whenever the beans come down, people will cut up the endless beans. When the weather is good, take them out to dry in the sun. The dried beans are very convenient to store.

The last is the cellar method. The cellar is to dig a space under the ground and put the vegetables that have been dried to remove excess moisture. Because the underground temperature is cool and cool, vegetables can be easily preserved and not spoiled. Many farmers will prepare a cellar.

Nowadays, people’s living standards have improved. There are supermarkets where you can buy the vegetables you want to eat at any time, so you don’t have to worry about preparing them for the winter. But I still can’t forget the taste of my childhood, especially the chicken stewed with mushrooms.