Northeast farmer garlic

Garlic is a way for northeasters to store pickles in winter. With five or six months of winter in the north, into the autumn and after the Mid-Autumn Festival, families have begun to prepare for winter food. Before the frost comes, the potatoes must be put in the cellar, the cabbage must be made sour, the jars must be washed clean, carrots, mustards, peppers, mustards, soaks, soaks, soaks, a layer of salt of vegetables, a barment of salt in a lower temperature, and it will be a long winter in which a family eats porridge and eats its own vegetables. It's easy to make garlic, to pick a little eggplant bag that's the last of its kind, and I think it's probably for the first time, because that little eggplant isn't good at making it in any other way, and the pickled garlic, instead, makes it tastes so good. Now that the substance is rich, there is no need to store large amounts of pickles, but the northerners love salt, wake up in the morning, have a bowl of fresh congee, only with a plate of cuisine that is comfortable。