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A few days ago, my colleague sent me some bottles of pickles from Yutang sauce garden. Seeing it, I suddenly remembered the pickles in my hometown. My hometown was in the rural area of eastern Henan. At that time, my life seemed that Pickles were indispensable at every table. It could be said that I grew up eating pickles. In my impression, my mother was also good at Pickles, such as pickled beans, tangsuan, dried turnip, salted eggs, pickled cucumbers and so on, which were well-known. Pickled eggs are mostly about 20 days before Wheat cutting. When the eggs are pickled, they are catching the wheat harvest. When the garlic shoots come down, you can eat pickled garlic shoots in less than a few days; When the garlic shoots down, you begin to pickle sugar garlic. Pickle garlic bolt is simple. Wash the new garlic bolt, cut it into pieces, put it into a large porcelain jar, sprinkle salt and cover it. After a few days, it will be OK. Pickled sugar garlic is estimated to take a longer time, sugar garlic, the key is to put sugar when pickled. After the pickles are cured, they are taken out and peeled. The light red garlic cloves appear in front of us. Take a bite, which is crisp and delicious. However, it is a little sticky when peeling garlic, because of sugar. Pickled cucumbers are mostly pickled cucumbers. Wash the cucumbers, drain the water, and cut them into two pieces (or not cut them), add coarse salt, mix them evenly and compact them, and press the surface with clean large stones. After pickling for three or four days, take out the cucumber and drain the salt water; Then wash and dry the pickle, pour the drained cucumber and mix it well with sweet flour paste, and add pepper, garlic, ginger, white sugar, white wine in proportion, soy sauce, salad oil, monosodium glutamate, soybean paste and other ingredients, cover the cylinder head sauce for 10 days to eat. Of course, the sauce cucumber has different methods, but the crisp and pleasant feeling makes people have a great appetite. The most profound thing is the pickling of soy beans. Generally, in summer, we call soy beans or soy beans. First, choose beans, scoop a few scoops of good soybeans, pour them into the dustpan, and sweep away the dust; Then pick carefully, don’t pick the broken and withered ones; Then fry the beans in a pan, my mother often handed over the task of burning the fire to my second sister, and asked me to pick Abutilon leaves in the field to cover the soy beans. Stir-fry beans in a big pot which is usually cooked. When I came back from picking hemp leaves, I smelled a fragrance before I entered the yard. This process was called fried bean. The fried beans have dark brown spots, which are very fragrant when eaten in hot weather. Seeing this, I didn’t care about a hot hand and a taste, and my mother didn’t blame me either. It’s very chewy. When the raw beans are thoroughly cooled, wash them in the Big Basin with clean water, take them out, drain the water, and the raw beans after the water are wrinkled, then spread them evenly on the pan (round made of sorghum straw), and cover them with pieces of Abutilon leaf, which is called covering beans. I felt that there was a lot of hemp in my hometown at that time. I remembered that it had small yellow flowers with round leaves and a layer of fluffy fur on it. It felt very soft, but now it is not common. As for the reason why hemp leaves should be used, I don’t know either, and I haven’t asked my mother, so I guess it is local materials. Because its stem bast fiber is long and tough, when I was young, I often used it to make small whips with my friends. Under the care of hemp leaves, coupled with the hot weather, for about half a month, the raw beans on the pot will grow yellow velvet strings, which sometimes stick together with hemp leaves, at this time, my mother would take them out, rub them into the dustpan, and rub them repeatedly to remove them. Next, it was to pour the soy beans into the jar which had already been washed and dried. At the same time, put them into anise, anise, shredded ginger, pepper and salt. I remember that crude salt was used at that time, the old family is called big salt, the particles are very large, and now they eat refined salt. Some people also put wine, sesame oil and sugar in proportion, which seems not to exist in my family. My mother sometimes bought a watermelon in advance and put the watermelon pulp into the jar together with the bean. Finally, seal the jar, put it in the sun, and let the things in the jar ferment. About 40 days, soy beans can be eaten. Mother would open the jar solemnly, put the soy beans in the canned bottle and give them to relatives and neighbors to taste. Although it was troublesome to make soy beans, in those years, my mother would place a jar of soy beans every year, which could be said to be a reserved program. Of course, Mother’s soy sauce is also very popular. Before dinner, make a plate of soy sauce and drop a few drops of sesame oil. No matter drinking porridge or eating steamed buns, the taste is very beautiful. Sometimes I will eat watermelon pulp, which absorbs enough salt and nutrients. It is cool and has a special flavor, and salty is certain. It can also be fried to eat, fried eggs with soy beans, the taste is quite good. Later, when I went out to school, I didn’t forget to bring a bottle of soy beans made by my mother. Last time, I watched the plot of making soy beans in CCTV’s “China on the tip of the tongue” and felt very kind. At the end of autumn, my mother also pickled radish, Potato Head and so on. Pickled radish is divided into radish and spicy radish. After the carrot is washed, it is pickled completely. Spicy radish is generally cut into strips, dried in the air and half dry, and becomes spicy radish, put it into the pickle jar. There is nothing particular about pickled potato heads. Just wash them, put them into the jar, and sprinkle salt. After the carrot is pickled, take it out of the jar and cut it into slices or strips. Drop sesame oil. After pickling, the color becomes brighter. Put it into your mouth, crisp and slightly sweet, comparable to fish. Spicy dried radish is more tough and chewy than carrot. It is better to put some thirteen incense when eating, which is more delicious. Potato head feels more crisp than carrot. After a long time, there will be a layer of white lining on the pickle jar. Sometimes maggots with the size of large rice grains can be seen swimming, which may not be well sealed. It is common to pickle pickles. A jar of pickles can be eaten as you like until the spring of the next year. Although eating pickles can regulate appetite, enhance appetite and supplement dietary fiber, there are many health risks. Pickles are high-salt food, which should not be eaten more or for a long time, otherwise it will easily cause cardiovascular and cerebrovascular diseases and osteoporosis. It seems that this delicious pickles can’t be kept in the mouth. To be honest, at that time, although life was not very rich, I was happy and didn’t feel bitter. Maybe it was the pickles of all kinds that added a lot of taste to the light days. Wang Zengqi mentioned pickles in “old taste” as a kind of Chinese culture. Thinking about it carefully makes some sense. Think about it, which place has no special pickles, like the water knots in Beijing, tianjin winter vegetables, Baoding spring not old, Fuling mustard and so on, one side of the water and soil to raise one side of the people. Of course, there are pickles. Take my hometown as an example, dayoufeng pickles in guide mansion is very famous. It was founded in Shunzhi period of Qing Dynasty and has a production and operation history of three hundred years ago, it is known as the only family in the north of the Yangtze River. It was once sent to the court as a tribute. Some people in the city praised: there is Ziyang in the South (referring to Ziyang Zhai, Bozhou, Anhui), there is Yutang in the north (referring to the Yutang Zhai in Jining, Shandong province), which is famous for its great abundance and three pickles. It is also the only time-honored Chinese brand in its hometown. I also passed by this pickle factory in the southwest corner of the old county. To be honest, I like dayoufeng tofu best, which is fragrant and more authentic than Wang Zhihe’s. Last summer, my old father went to Guilin to visit his primary school classmates, and the gifts he brought were a lot of pickles. The old classmates were very happy to see them, saying that the most unforgettable thing was the smell from their hometown. Home-style meals, taste the best; Ordinary days, live out yearning; Return to the truth, full of raw fragrance, squinting, will think of the pickles in Hometown —- some tender, some crisp, some sweet, some are salty and some are spicy, sending out strong local flavor. These many flavors blend into the flavor of hometown, which is incomparable and hard to forget. Oh, the pickles in my hometown, in my dream, in my heart, in my memory …… 2015.1.24 praise (prose editor: Jiangnan wind) the snow in spring Spring elimination snow, multi-the yao nian, unspoken. Reading from afar, it is just above that snowfield. 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