Ginger, also known as ginger is not spicy, cassia seed ginger and devil yam. In the north, it is the main material for pickled vegetables. You can't imagine that the beautiful flower of Jerusalem artichoke comes from this ugly tuber plant. In late autumn, near winter, the flowers of artichokes gradually open and wither. At this time, you can shovel all the straw on the ground and dig up the ground. It is this ugly artichoke that rolls out of the soil. My pickle jar. Wash ginger, mustard and pepper, dry them and put them in a jar. Put water in the pot, pepper, aniseed and salt in the pot, boil over high fire and let it cool. Pour cold pepper salt water into a pickle jar filled with ginger. All right! It has been three years since my mother went back to her hometown. No one used this jar to pickle pickles and eggs after her mother left. I miss those busy years when my mother was by my side. My mother is so busy for us that she keeps talking about the past sesame seeds and rotten millet. I was impatient at that time, and I always interrupted her eight times a day. I want to hear it now, but it's a bit difficult! My mother is in Ran Zhuang's third sister's house, and third sister treats her well. My old mother is also very happy there, and she is very comforted. I have a date with my sisters. When everyone has time, I will go to Third Sister's house to see my old mother. In winter night, cook a pot of fragrant corn sweet potato porridge, come to a few miscellaneous grains or batter cakes, cut a small bowl of crispy shredded pickles, and light a few drops of vinegar and sesame oil. What a warm and comfortable life. Spring is here, and pickles haven't been eaten yet, so you can directly take them out and bask in the sun for a while. Then put the marinated pickle stock into a pot and boil it, remove all floating powder, add seasoning and cook it, then put the dried pickles into a pot and cook them together until the pickles are cooked, and then take them out and control them to dry. I especially miss Mr. Laotian's cooked foreign ginger. I remember that I had to eat more than half of the cooked pickles that tian teacher brought to school at school. The ripe soft reddish-brown foreign ginger is so provocative to my taste that I want to eat Mr. Laotian's cooked foreign ginger when I am pregnant! It's a pity that I've been all over town and there's no one selling cooked foreign ginger. Marinate an altar of kimchi to comfort my heart.