As the name suggests, the screw dish looks like a screw, and it looks like a silkworm baby in a circle. Spinach is the underground tuber of the plant Stachys sieboldii. This plant has one characteristic, that is, if only a little root is left, it will grow all over the next year, with fast growth and high yield. Even in some orchards, the wasteland has become a harmful weed, which annoys fruit farmers because they can't shovel it clean.

It is a perennial plant. To put it bluntly, it means that you don't have to worry about planting it once, but it will bear fruit every year, just like ginger, which is very convenient. Its scientific name is Dihuan. In other places, some people call it Dilian, Mannan, Diliuzi, Baota, Dihulu and so on. It is a good material for pickling pickles.

Pickling pickles with it is a must. After pickling, the taste is crisp, very fresh and tender, and there is no residue at the entrance. It has another name? Is ginger spicy? Like ginger, but it doesn't have the spicy and pungent taste of ginger, but it only keeps crisp and refreshing. Many people like it very much when they were young. It doesn't need a good plot to grow turnip. It has strong vitality and can live anywhere. The old people in the village like to plant it in the field, which takes up no space and is convenient for mining.

When its aboveground plants partially wither, it can be dug with a spade. There are many roots in its underground part, which need to be picked one by one, then removed, washed and ready for pickling. In the north, I like to use it to make sauce and screw dishes. In the south, there are more pickling methods, sweet and spicy, sour and spicy, sweet and sour, depending on everyone's preferences.

The pickled cabbage tastes quite good, but it is still a little troublesome to pickle it. First of all, the cleaning process is very complicated, because the spiral vegetables are round and round, and the soil is easy to hide in the cracks. If it is dug out in sand, it is easier to clean. Other spiral vegetables grown in soil have more soil, so you should use a brush to brush them one by one, preferably with a clean toothbrush, and they will be washed more cleanly.

After washing, you have to continue to dry it, then marinate it with salt to catch out the water, and then use seasonings such as soy sauce, vinegar, sugar and pepper. Generally, it can be eaten after pickling for about 20 days. If it is directly soaked in kimchi, it can be eaten in four or five days.