Soak pickles
VicentaLakin
IT'S A PIECE OF SAUCE, MADE WITH FIVE FLOWERS AND ROSE-CURDED MILK AND CURD SAUCE, A LITTLE SWEET IN SALT, A LITTLE BIT OF SAUCE, A LITTLE BIT OF MEAT PICKLE AND STEW, AND I FEEL LIKE RED MEAT, AND A LITTLE BIT LIKE HALOGEN, BUT MY TASTE OF MEAT IS ALWAYS INEXCUSABLE, BECAUSE I HARDLY EAT MEAT, WELL, IT DOESN'T MEAN I DON'T DO IT, AND I'M A MEAT-EATING ANIMAL, SO I'M SAYING IT'S A ROSE THAT MEN LIKE, AND I THINK FRIENDS WHO LIKE MEAT SHOULD NOT BE OBLIVIOUS, BE CAREFUL, AND BE ABLE TO MAKE A FINE DIET.
VicentaLakin
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。
VicentaLakin
There's always a lot of cooking that's been done before, and it's cold. Like this little pickle, it was made when fresh soy leaves came down. It doesn't feel good. It's too dark to see the details of the leaves. I didn't know how to shoot, so I pressed a few. This special taste is not acceptable to everyone, but I like it. Especially when you chew it in your mouth and all that smell comes out. The market sells around $2.30 a stack, mostly of its own seed, for sale, and not exclusively for food. It's in the pickles, but it's expensive, 8-10 pounds, but I haven't bought it in a long time. Try it yourself. Try it. It tastes good. Suzi leaves, whole herbicides, have the effect of detoxifying the cold, detoxifying the disease, reducing coughing, and treating the fetus. Suye has a special fragrance that can cure the crayfish. It is widely used both domestically and internationally as spices, pigments and health drinks. Suds have a high rate of oil, and sodium oil has the effect of reducing cholesterol, regulating blood resin and reducing fertility. The health care of vitrosuine is very effective and is increasingly favoured by consumers for Suko: it is feeding people and contributes to diet. Eating can stimulate the gastrointestinal tract and can prevent diseases such as constipation and hemorrhoids. It's a hundred degrees, and I've learned a little bit, so Su-ja has such a good effect. Let's get a picture of this。
VicentaLakin
In modern life, there is a greater desire for food hygiene and safety, which is a very correct idea from a health point of view, so that people will also be more careful in their choice of food, and that is no shame. Indeed, a large number of genetically modified foods, anti-fat foods, heavy salt foods and excess preservative foods, among others, are on shelfed and marketed, reducing the choice of healthy foods. In general, when shopping and choosing foods, the intangibles allow people to take stock and accumulate common sense of selection and some knowledge related to food health, and while government departments are strictly regulated, we do have to raise some awareness about healthy foods, choosing only the right and not the only measure of price in shopping. Today, I'd like to introduce a pickled dish. There is some misunderstanding about pickles, most of which are considered unhealthy because of high levels of nitrite, which can cause cancer. It is also not entirely true that some of the long pickled dishes are not carcinogenic, but that high salty foods are still poorly eaten and, while not necessarily carcinogenic, are prone to the hardening of cardiovascular vessels, which is also detrimental to health. Pickles, if they are salted for longer than 20 days, will gradually decline from their initial peak to almost zero. Experimental use of pickles, while not carcinogenic, is also detrimental to the cardiovascular environment, especially for friends suffering from such diseases, who eat less or less. But pickled sour foods are different, and as long as they are made well and hygienicly controlled, they are healthier. It contains a large amount of lactacid that promotes metabolism in the human body, which is both appetizing and good for health. However, if there is no strict sanitary control during the pickle process, the mixing of the fungus can contaminate the raw materials of the pickle, and the bad taste can affect health. Today's first production is a spicy cabbage. This dish has already been introduced, but at the invitation of a friend, it is presented once more in detail. The most important thing about making spicy cabbage is hygiene, starting with the strict disinfection of the vessels in use and the burning and cooking of the upcoming bottle jar jars or scavengers with boiling water. If a box is used, it must be marked with a triangulation and marked with five words in the centre of the triangulation, which is a non-toxic, non-temperature-resistant container, with the market being open to South Korean imports and domestic production. The box was chosen to wash it and then put a small amount of clean water into the microwave and rotate it with a high fire for five minutes to achieve total disinfection. The pickle process, which selects the salt of small particles, is sold. It is suggested that, if you have the conditions, the pepper noodles should be made by yourself, that you can go to the market and choose some of the best pepper colours, which are pure and even, and then go home and use the scissors and mix them with a cuisine machine to grind them into pepper noodles, and that the hot cabbage is good-looking and delicious, if you don't like it too hot, and you can choose a small spicy brand of pepper, so that it tastes so hot and eats sour, salty and salty seafood with fruit and light. The reason I'm suggesting homemade pepper noodles is to prevent the purchase of fake chili noodles, which, if you don't look away, will be filled with nuclei nuclei or wheat peppers, which will probably be filled with poisons such as pigment, which will significantly affect your health and that of your family. Specific steps in the production of “spicy cabbage” are described below。
