Xiaowan Yanji Soup-This is Qidong dialect, which translates into Mandarin as "pea and pickle soup".
In late spring and early summer every year, when peas are on the market in large quantities, almost every family likes to eat "Xiaowan Salt Base Soup".
There is a local saying in Qidong: "If you don't eat salt-based soup for three days, your feet will be crunchy and crooked. After eating salt-based soup, look at Gaojiacang."
Note: Gaojiacang-refers to a large family with money and land.
See? Only after eating salt-based soup can I have the strength to work and make money!
Therefore, this salt base often appears on people's dining tables.
That's true. In those days, there was no refrigerator. Vegetables grown in summer and autumn could only be marinated with salt and eaten in winter and spring when there was no longer enough green and yellow.
Pickled vegetables are pickled cabbage-it's sour and appetizing to make soup.
Xiaowan Yanji Soup
By CullenBeatty
Recipe Recommendations
- pea 250 grams
- onion appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Xiaowan Yanji Soup
1
Wash and chop pickles, and wash peas.
2
The oil in the pan is hot, put down the pickles and stir-fry them for a while, and serve out.
3
The oil in the pan is hot, put down the peas and stir-fry.
4
Add appropriate amount of water and cook until the peas are cooked, and put down the pickles.
5
Bring to a boil, add salt, chicken essence, and chopped green onion.Xiaowan Yanji Soup Make Tips
1. Make sure the peas are cooked. 2. The pickles have been stir-fried, so just boil them. 3. The amount of salt depends on the saltiness of the pickles. 4. Pickled vegetables are also known as pickled cabbage.