Sichuan pickles

The wisdom of the human being is manifested in the storage of food, of which fermented food is the most wonderful creation, of which pickle is probably the most visible. There is no food that can be changed as much as pickle, which can wash its own sour in a little bit of yogurt soup, and a little bit of a sour soup, and then a little bit of a string of fish fragrances, and then a little bit of lead lying down at the bottom of the bowl as if it's different from every diet, but it's a unique taste. In Sichuan, looking at whether a housewife is working fast or not, it's strange that pickle is a very human thing, and that some people can do it for the first time, and some people can't make good pickles, which is called “dinky hands”, and Mom said that it was hard to marry a good woman before, and it seemed like she couldn't make delicious pickles, which could not be a qualified Sichuan woman. In general, there are a variety of bath pickles, old sour vegetables, ginger and peppers, which cannot be mixed, so there are lots of big and small pickles, and they are proud of the number of pickles. A bath pickles is a dish that can be eaten directly for a day or two, usually in a glass jar, easy to eat, with easy seasonal vegetables, such as carrots, cucumbers and so many vegetables, usually with no cucumbers, which are too much-seated, and which are cut directly into covered bowls with sour water, which can be made overnight, tastes excellent and does not spoil salt water; it is usually made with radish and green vegetables, usually for at least two or three months, and for many years or decades, because of the sour taste, it is usually not eaten directly, but it is the most important to make a canopy, and sour fish and sour rad duck soups are extremely popular; and soaking ginger and peppers are all Sichuan's favorites, usually present together, but they cannot be made together, or the sea peppers will become softer. The longer the pickles are used, the more the pickles are bubbled, the more the aroma smells, the faster the accelerants are mature, the more the pickles are basically passed on from generation to generation, and it is said that Grandma's pickles are at least 140 years old, and through this little pickles, our traditions are passed down in such an eyeless way. White flowers are probably the most painful problem for every pickle person, who starts making pickles, is often completely white when he doesn't pay attention, and has come up with a lot of good ideas to put an end to white flowers. Like all pickles, pickles must not be covered with oil and raw water, which is broken with oil and raw water, but with raw water. Pickle oil is easier to avoid, but raw water is difficult. When the pickles are washed, the use of an oily and waterless basket of bamboo on the dry surface of the shade, which is then placed in the altar, avoids bringing raw water into the altar, and adds salt and white wine, especially white wine, depending on the size of the dish, can effectively eliminate white flowers. In addition to that, I have a sharp instrument that completely eliminates white flowers — bamboo. I don't remember where I saw this little formula, but after the first attempt, it's amazing. I've done pickles many times, but none of them ever show white flowers. With regard to the selection of bamboo, it was important to choose fresh bamboo, many of which were bitter, but there was no reason to worry about the bitterness of pickle water because it did not need to be put in a particularly large quantity. In addition to the most basic salt, white wine and cool water, other appliances are key to producing unique tastes that are unique to themselves. It's basically essential, the most common is red pepper in the red robe, and now it's popping, and we're used to fresh red pepper in our homes, with silk in the spicy. The spices are also essential, but they must not be large enough to take away the aroma of food for the first time. They can be added a few months later: an eight-bit, a fragrance, a couple of cloves, a little cinnamon, a few fragrances, a three-tune, a half-grass fruit, which can be wrapped up in gauze, but I prefer to let the spices float in the water one by one, so that their beauty can be expressed in silence. Sichuan people like spicy, sour spicy is the most popular taste in recent times, and if they like spicy, they can add a couple of millet spicy and wild peppers to it, but they can't cut it, otherwise the peppers will become empty shells soon. Most now use white wine as a fermentation, but it is more traditional to mix white wine with platinum, which makes the food ferment faster and has a unique sweet taste; while white wine fermentes, it kills bacteria and prevents the efficacy of white flowers, which make up for one another. The real good pickles have silky sweet tastes beyond sour. Grandma put red sugar and sugar cane in my square, but sugar cane, like bamboo, is better put in when pickles are ready, so that the pickles don't ferment. My favorite pickle material — a girl with a name — is a very traditional Sichuan vegetable, but it's hard to get it now in a lot of places. A girl with a pickle tastes good, doesn't need a long time, it's just sour, it doesn't cover up her own sweet taste。