Hello, everyone, I am the post-80s Borg, and it's winter again. We have a pickle in the northeast, which tastes crunchy. After mixed with Chili oil, the taste is particularly refreshing and delicious. This pickle is called fish root head. Are you curious to hear the name? It is said that Yu Gentou also has a scientific name for mustard pimple, which still sounds a bit awkward. Let's talk about how the Yugen head in Northeast China is pickled and eaten.

In our northeast, before winter, almost every family will buy a lot of jade roots and put them in jars to sprinkle salt layer by layer, just like pickled sauerkraut, layer by layer. With the improvement of living standards, non-iodized salt is now used to pickle pickles, which used to be the cheapest big salt. When pickling vegetables, be sure to put more salt, so that the original color of vegetables can be maintained, which is conducive to storage, so that vegetables are not easy to deteriorate. Pickled until the root of the jade tastes delicious, it is not afraid of saltiness, because it will be soaked in clear water for a period of time when eating, and it can be eaten in about 15 days. But it will be preserved for a year. Although it is small pickles, it is very popular in Northeast China. Especially in restaurants, some pickles are usually mixed as small pickles to entertain guests. The guests are very satisfied and there are many dishes in a good mood.

With the improvement of people's living standard and cultural level, people no longer advocate eating a lot of pickled food, because eating too much will affect their health. Pickled food contains a lot of nitrite. Eating too much will dilate blood vessels. Eating too much will increase the burden on the liver and cause cancer. Therefore, people with gastroenteritis and ulcers should stay away from this pickled food, otherwise it will aggravate the condition.

Production materials: three roots of jade, one root of coriander, garlic, Chili noodles and sesame oil.

Practice: First of all, we take out the pickled jade roots and soak them in clear water for a few hours before eating, so that they are not so salty. Cut the soaked jade root into filaments, rinse it with clear water for several times, take it out and put it in a container for later use.

Cut coriander into sections, mash garlic and put it into shredded jade root.

Boil the oil in the pot. After the oil is boiled, pour the oil directly into the prepared Chili noodles and stir with a spoon. When the Chili noodles are dry, they can be used.

Take a spoonful of Chili oil and put it into the fish root, then add sugar, monosodium glutamate and vinegar essence, and add a few drops of sesame oil to enhance the fragrance, stir well and plate. The spicy cold salad is ready.

Yugen cold salad is a must in Northeast China. Have the old irons learned?