Soak pickles

Help

Help

VicentaLakin

This dish is definitely a strong local food. Maybe you'd say, it's just a carrot, something beautiful -- that's a big mistake. I couldn't eat anything because I couldn't. It's called cuisine. At home, the raisins were made about a week early, and on the morning of the eighth of the month, they were fed with porridge. The porridge is different from what you know. It's salty. When I do put it on. Almost every family in our village does it, and every time we get there, it smells like it. If you know which ones have not done it, the neighbours will send it, and the families who have not done it tend to have more than the families who have done it. This can last through the New Year. I did it my way, and I did it. Because of tradition, a great deal of salt and vinegar has been put in place for long periods. We don't eat that now. It's so sweet, it's so sweet。
Baekya

Baekya

VicentaLakin

Ragchi beans are one of the traditional foods in the South. The traditional soybeans are made from the fermentation of naturally occurring microbes in sealed containers. With the effect of beneficial bacteria, it has been transformed into another form of food. The soybeans are fermented with pickles, the protein is decomposed, amino acid increases, and the flavor is unique and easier to digest and absorb. The evaporation of the beans made of the beans must be moderate and not too hard or bad. The temperature and timing of the pre-fermentation will vary depending on the temperature of the environment; the control time for post-fermentation is typically 10-20 days, so that the so-called larvae highlights its desired flavor. It's not just a good sauce, it's a delicious taste. Taste it, it's full of fragrance, and it's a big appetite
Quick and quick

Quick and quick

VicentaLakin

It's a northern custom, by definition, to make garlic on the 8th day of the month. It's very simple to use, like garlic petals and vinegar, and it's very simple to put skinned garlic petals in a can, bottle or something that can be sealed, and then pour them into vinegar and seal them in a cold place. Slowly, garlic in vinegar becomes green, and eventually it becomes green, as jade as jade. In the past, people used to say that it wasn't Ra's day. It's not like that at all. The reaction to the vinegar is the acne; the acne is spicy. It's good for the human body to eat a lot of garlic in the winter. It's both fungus and antidote. A bowl of hot dumplings full of garlic, and from time to time a piece of green and green garlic. It's a sight that makes the population more watery. The raw materials and manufactures are indeed simple, but the pickles take at least 10 and a half days. Today you are presented with a quick pickle of garlic, two days long enough to get you a good mouthful of garlic. No, look down。