As the name implies, this is a dish in the jar, and now it is often called "pickles" and "pickles".

China has a long history of eating jar dishes, while Hunan's jar dishes are more unique. Generally, vegetables are used as ingredients, after some simple treatments, such as adding salt, shredded ginger, rice wine and so on. They can be kept in a jar for a period of time.

It can be eaten directly, served as a side dish, fried with other ingredients or steamed. It is not only a big meal, but also a good drink and porridge.

There are many kinds of jar dishes in Hunan. Among them, the production methods can be roughly divided into: dry altar vegetables, water altar vegetables and wet altar vegetables.

The so-called dried altar vegetables are washed, chopped or dried in the sun, then pickled and put into the altar. The water tank dish contains more than half of the water in the tank, mostly sauerkraut.

What kind of jar dishes do you like best in your hometown? Today, I will tell you about 10 kinds of jar dishes from Hunan snacks, which used to be a must. Which one do you remember?

(1) acid radish

It is cold in winter, and a large number of radishes are on the market. Radish is the most tender at this time. Moreover, radish can not only be eaten fresh, but also be a good ingredient for making sour radish.

Dig the radish back, clean it, dry it, and then put it directly into the sauerkraut tank. Because there is usually old "brine" in the sauerkraut tank, the sour radish soaked with it is crisp and sour.

(2) Sour pepper

For Hunan people who love spicy food, how can they have less sour peppers at home? And there are often several jars to make sour peppers. Because there are several kinds of sour peppers in Hunan.

Like ordinary peppers, after cleaning, punch holes with bamboo sticks and put them directly in the sauerkraut jar, so the pickled peppers are authentic sour peppers. It tastes spicy and crisp, sour and delicious.

If the pepper is washed, boiled in boiling water, taken out and dried, it becomes white pepper. Salted with salt and put in a clean jar without water, it becomes the white pepper that Hunan people like to eat, and it will not go bad for a year.

(3) Sour beans

How can sour beans be missing from the dining table of Hunan families in summer? Summer is the time when beans are ripe in large quantities, with high yield and fast growth. If you don't pick it for a few days, it will grow into a large piece. And if you don't pick it in time, it will get old.

Fresh ones can't be eaten in a short time, some will be dried into dried beans, and some will be made into sour beans.

There are also two kinds of sour beans, and the sour beans are placed directly in the sauerkraut tank. Another kind of pickled bean is dried in the sun, partially dried, pickled with salt, and then put in a dry jar, so that the pickled bean is slightly sour, has a firmer taste, can be preserved for a longer time, and will not deteriorate for half a year.

(4) Pickled cucumber

Can Hunan also be pickled? This used to be a very common pickle. Pickled cucumbers can be eaten directly when they are taken out of the jar.

Especially with millet pepper and minced meat, it's a super meal. It has the fragrance of cucumber, sour taste and spicy taste, and it is simply the most ideal meal.

(5) Chop the pepper

How can Hunan cut less peppers? This is an essential ingredient for making fish heads with chopped peppers. And now in the supermarket, there are basically chopped peppers to sell.

In the past, when making chopped peppers, every household had to pickle dozens of kilograms a year, and many of them had to make several sauerkraut jars. First, it can be eaten as kimchi or used as seasoning. It can be put in many dishes, especially when making kimchi, so the consumption in one year is very large.

(6) Pickled radish strips

In the eyes of most people, radishes are generally dried and eaten. In fact, pickled radish head is more delicious than dried radish.

Moreover, its production method is also very simple, that is, after digging the radish back, it is cut into strips the thickness of fingers. Then put it in the sun to dry. When the water is almost dry, you can take it back and rinse it with water.

Then put it in a pot and marinate it with appropriate amount of salt for one night, and put it in a dry jar the next day. This radish strip has no sour taste because it has not been soaked in water, but it tastes refreshing. Whether it is simply eaten with Chili and soy sauce, or fried bacon and minced meat with it is very good.

(7) Bitter gourd

Bitter gourd is the most common vegetable in summer. A little bitter, many people are not used to it. Have you ever eaten bitter gourd?

Although this kind of bitter gourd doesn't sound delicious, it is quite a good meal in summer. Fried dried fish with bitter gourd is a perfect match. With this dish, you can eat several bowls of rice even if you have no appetite.

(8) Sufu

A typical pickle is used to make fermented bean curd in almost every household in rural areas. Of course, I didn't mean to, but when making tofu, I set aside a part of the tofu and then used it to make fermented bean curd.

Sufu stinks to some people, but in the past, it was the most common meal in rural areas. When farmers come back from working outside and have no time to cook, they will take out fermented bean curd to eat. Even many students who live on campus often take it to school for dinner.

(9) sour taro stalk

This is kimchi made from taro stems. In many people's eyes, the stalk of taro is slightly toxic, and it will itch when touched by hand, and it will be more numb and itchy when eaten raw.

But in the past, ancient farmers used wisdom to make it into kimchi. After pickling, sour taro stalks are not only hemp, but also delicious. Now some farmhouses also have this special dish, which is not cheap and even more expensive than many meats.

(10) acid pumpkin vine

Pumpkin vines can actually make sauerkraut, which is estimated to be unheard of in many places, but it is a well-known pickle in many places in Hunan.

Moreover, the old vine used to make sour pumpkin vine is autumn and winter, but it is more complicated to make sauerkraut with it. First, we need to harvest them, and then we need to peel them one by one. This is a time-consuming and highly technical job.

After removing the skin and tendons, clean them, chop them up, stir them evenly with salt and chopped peppers, and put them in a dry jar. They can be eaten in a few days, and there is no problem after one year.

Concluding remarks

In Hunan, there are too many edible jar dishes. Not only vegetables can be used to make kimchi, but also many wild vegetables can be used to make kimchi. For example, bracken in spring and pickled bracken are delicious several times.

There are also common green onions, ginger and grass silkworms in rural areas. Pot dishes made from these wild vegetables are also delicious and resistant to storage.

Now that the living standard has improved, few people make kimchi in rural areas. But their demand is still very large, so some people specialize in selling kimchi, and the prices of these kimchi are not cheap, and each kind is quite expensive.

Although they have ordinary ingredients and low prices, after making kimchi, a catty costs 10 to 20 yuan, which is much more expensive than ordinary meat dishes.

Of course, there are more than 10 kinds of jar dishes in Hunan, which are only representative.

Dear friends, how many of these ten Hunan people have you eaten, from snacks to big jar dishes? What kind of food do you like best? What kind of jar dishes do you miss most in your hometown? Welcome to leave a message for discussion.