Soak pickles
VicentaLakin
Used to buy a branded pasta, whether it was a technical or a raw material problem, and more than once it was discovered that his home sauce tasted sour and affected the taste. Several brands were tested without a particular sense of satisfaction. Most of the pasta on the market is made of soybeans, and it doesn't taste exactly the same as when I was a kid. When I was a kid, I saw my mom on the roof, and the sauce was tanned. It smells good. All of a sudden, she started thinking about making her own sauce, and she called her mother, who said she was only doing part of the work. The sauce was made at my father ' s aunt ' s house, made powdered powder, and she didn ' t know what to do before. So she called my mother-in-law, who had been in the countryside for years and should have known how to make sauce. In fact, my mother-in-law was an expert, and he gave me an oral statement on the phone, and I wrote it down in a pen and put it into practice once. It's the end of summer when you're thinking about making pasta. Shandong, which produces the province, has a large market of powder, but little wheat is sold. Many of my colleagues had relatives in this village, so they told me they needed to buy ten pounds of wheat, so one of my colleagues laughed. Not only did I get it, but the car from the village came and touched me. Meanwhile, my husband asked his colleagues to find ten pounds of wheat. For the first time, it took only 10 pounds to waste food, another 10 pounds to wrap it up well, and then next year. When everything was ready, it was late September 2012. On 23 September, I started washing wheat, barley, fermenting, fermentation, fermentation, grinding powder, yeast, etc., and on 10 February 2013 I decided that the sauce would be ready for 140 days. As I had planned in advance, I was prepared to ferment for 180 days to get a sense of satisfaction. But in 140 days, it was found that the wheat sauce was very good, very long, and smelled like sweet silk, better than the sauce in the supermarket. So from now on, you can eat. I've got two pots of sauce, and I'll let it go on for 180 days, and I'll do a taste comparison. This time, while it was not made in the prime of summer sunbath, it was also made in the room at an average temperature of about 15 degrees。
VicentaLakin
Pickles is a small dish for Koreans, and one of our most familiar. Of these, pickles are the most representative of Korean pickles. The variety of pickles and the variety of food products vary. This pickles is made of cabbage, hand-to-hand torn slices are easier to eat, and the process of pasting with rice is saved and simpler. And it's good enough to eat, to eat. In fact, pickles are not only good for nutrition, because fermentation produces antibacterial effects that not only make pickles more delicious, but also inhibit other bacteria in the intestine, which also cleans the stomach, but also helps prevent adult diseases, as well as obesity, hypertension, diabetes and cancer in the digestive system。
VicentaLakin
According to the saying, eating meat without garlic is less than half. But the spicy smell of garlic, and the breath that comes after it, is generally unacceptable. But that's not the problem. It's the sweet sour scent with a light smell. In the north, there is the practice of pickled garlic in winter, which is made of garlic made of vinegar, made in green, and tastes sour and spicy. In December, the custom was La Luon. At the beginning of December, Raqqué, commonly known as Lachio, was a common year in our country. By definition, it's the day of the 8th of the month. And he took the garlic out of his skin, and filled it in a small altar, and was sorely enveloped, and it was sealed until New Year's Eve. And it was green and green, and it was a lot of the spicy, and there was much garlic in the smell of vinegar. Garlic aroma acne melts together and comes out with a nose. It's the best dish to eat dumplings. The raisin is actually made up of a male-made blue and a later-generated yellow. It usually becomes blue after three days of pickling, but then the garlic tastes spicy, and when the color turns green in about 10 days, the garlic tastes like sour sweet. The pickled garlic takes time, waits for the vinegar to be slowly immersed inside the garlic, waits for the garlic to turn blue from white to blue, and then turns green from time to time。
VicentaLakin
It's getting more and more odoury with the cuisine and porridge. Speaking of garlic, according to the old man, it's the same word as "calculating" -- it's the business that collects the money and calculates the year's income and expenditure -- it's the same day that counts the profits and losses, including external and external debts, and that's what counts. The creditor of the debt for this day should be ready to pay the letter from the person who owes him money. There is a saying in Beijing: “The porridge, the garlic, the mail, the mail, the debt, the payment.” Then someone who owes money to another person, replaces the word “calculated” with garlic as a sign of taboo and avoids the word “calculated”, which he owes to another person, will eventually be repaid. It is also said that it is difficult to ask for money every year until the end of the year for an early businessman. There's a smart businessman who moves, and on this day, he picks up a lot of little cans of garlic. By the end of the year, he'll have a small can of garlic, and he'll have to come to the house of the man he owed. Short what? It's just that I don't want to talk about the bill, and I'm gonna take out the can, and I'm gonna say, it's gonna be New Year's, there's nothing to carry, and I'm gonna bring a can of garlic, and I'm gonna eat a dumpling. Because of the homogeneity between garlic and “counting”, it is natural for the account holders to think that you've been working hard for a year and that it's time to do the math, and then to do it. Once the story was heard, it became widespread. However, it continues to this day and has faded away the meaning of the original bill, replacing it with the festivities added to the festivities of spring。
