We usually call the pickled vegetables such as white radish, mustard and vine machine old pickles. It is made by cleaning these dishes, putting them in an urn, adding salt, pepper, aniseed, pepper, ginger, garlic, etc., pressing them with stones, filling them with cold boiled water, stirring them with a small wooden stick several times a day, and eating them at room temperature for more than a month.

You can also put carrots or vines <: It can also be white radish >; After cleaning, it is soaked in light salt water. After two or three months of pickling, it is cut into filaments and dried. Then it is soaked in salt water for five minutes. After taking it out and steaming it in a pot for about an hour, it is the salty silk that northerners like to eat.

My hometown is in Shandong, a small county in Binzhou-Boxing. Binzhou's specialty is pickles at the crossing, which I haven't eaten yet. Boxing's pickles are very unique. Braised crucian carp with pickles are sold in all the streets and alleys. The pickles inside are kelp, radish and so on. The pickles will taste soft when cooked, and the crucian carp will be fresh and tender. The most important thing is that the fishbones will be tender, so you won't worry about getting stuck in your throat and not being too fishy.

Pickles are also divided into several series. (1) It is the traditional practice of this old altar pickle. (2) diving kimchi, this practice is to melt salt water in the same way. Use some dishes that are easy to soak, such as cabbage, onions, fungus and so on, to soak dishes that you can eat for two days. The kimchi made by this method tastes fresh, crisp and delicious. (3) Sauced kimchi is a dish that is pickled directly with soy sauce. Others don't need to be added, and they are eaten when they are cooked. They have a good taste, bright color, delicious and delicious.

Second, what I want to say is dried pickles, dried pickles, as the name implies. It is a kind of pickled vegetable that is dried in the sun, and there are many kinds, such as radishes, shredded kohlrabi, salted cabbage, salted vegetables (the leaves are finely cut and can be used to cook white) and so on.

In my hometown, every family will pickle leeks, shredded radish and sauerkraut every year! Pickled leek (shredded radish) is served with Chili noodles or green peppers. Put thirteen spices on it, pour hot oil on it, and it will smell delicious! Stir well, one bite of vegetables and one bite of steamed bread, especially the steamed bread that has just come out of the pot, you can eat three at a time!

Sauté ed sauerkraut with meat in winter, with Chili noodles. Or put some ingredients on the pot to steam after the sauerkraut is washed clean! Those are lingering memories!