GINGER, THE MOST COMMON WAY TO EAT IS PICKLED. THERE'S A PICKLED GINGER CALLED "FU GINGER." I DON'T KNOW HOW TO WRITE IT, BUT PEOPLE SAY IT. IT'S DEEP, IT'S SOUR, IT'S SWEET. MAYBE A LITTLE MORE SWEET? IT IS SOLD ON THE MARKET, BUT ONLY BY A WOMAN-IN-LAW WHO LOOKS LIKE A FLOWER AND LOOKS LIKE SHE'S SEEN IN THE EARLY YEARS. I DON'T KNOW IF THAT OLD LADY'S GONNA SHOW UP OR WHAT TO DO. I'VE SEARCHED FOUR TIMES TO FIND OUT IF IT'S THE SMELL OF EARLY LIFE. WAITING'S NOT LONG, 10 DAYS. IT DOESN'T SOUND LONG, BUT IT FEELS LIKE A CENTURY AWAY. IT HAS BEEN AN EXTRA DAY SINCE THE TIME OF THE SEAL, BECAUSE IT IS NOT EMPTY. SLICE, SMELLY, PERFUMED OIL. THE ASSESSMENT IS THAT THIS TASTES GOOD. BUT SAY IT YOURSELF. THE TASTE OF BIG STUFF IS A LITTLE TOO HIGH, AND A LITTLE LESS THAN TWO. CAN'T USE THE OIL, LIKE THE SPICY, BUT CAN ALSO WATER SOME RED SAUCE. BUT BETTER NOT。
Ginger, something you've known since childhood. Then I heard there was a thing called the tara that was good for diabetes. And then later, it turned out that this is what you used to call an old ginger, which is also called a ghost ginger. What's the name? It's been eating for many years, but the way the ginger eats it, it really hurts. Ginger seems to be mostly pickled, but how to pick it up is a mist, as ginger is usually bought off-the-shelf. And suddenly he decided to pick his own ginger. Look at a lot of things, find something that's either easy to operate or looks like a regular ginger. It's the shortest time. It's a spicy ginger. Three days. But two sauces, bean petals and spicy bean bean bean bean bean bean. And there's only homemade bean petals, a little spicy, and the soy sauce is one. At first it's just a little bit of work, and it's hard to measure the aroma when you're at the end of the day, so just add a little ginger and a half a pound, which is the least that can be measured. No more. It's simple, just three days of patience. It's finally possible to open the table and the ginger is slightly red with bean petal sauce, which looks appetizing。
These flavors have been eaten since I was a child, and I habitually think that they are our local specialties, and every time I call it, I place the name of my hometown before the name of the dish. Take kimchi for example. There are two flavors that have been eaten since childhood: sweet and sour ones and salty and sour ones. I both call them Sichuan kimchi. Traditional Sichuan kimchi is kimchi water made of salt water + pepper grains. Salty and sour are the taste after fermentation. Another sweet and sour kimchi is fermented with sweet and sour water. Watching Taiwan's food programs, they filed it among the ranks of Taiwanese kimchi, so I'll just call it Taiwanese kimchi today. <br />After the beginning of winter, every family's soup products began to increase, and soup soaked in rice is a great love for many girls, including me. Although I know that long-term consumption of rice soaked in soup is not good for my stomach, I still can't give up this bite. Sichuan people like to eat "hot rice", and a bite of "bathing kimchi"(overnight kimchi) is indispensable. The kimchi introduced today belongs to the sweet and sour flavor. It is a taste that I personally like very much. It is simple and convenient. This season is the season when red-skinned radishes are on the market, so take advantage of the season to enjoy the addiction to kimchi.
