Lisko’s American Life
2268 pickles
Compared to her husband's leisure time, Li Feng's work is much busier, because before going home this time, her daughter made special demands on her. For a while, because of my poor appetite during pregnancy, I missed the special pickles made in my hometown. I hope that my mother can make some from home when I go home, and then bring them back when I come back to improve my taste. It also whets your appetite.
When people live in other places, there will always be a few deep memories. The food in their hometown is always missed. This familiar taste no matter how many chefs they find to solve this problem, but they always feel the taste. It doesn't meet my own standards so well, I don't know if it's because of the water, or because it lacks the atmosphere of my hometown.
As an out-and-out Guangxi girl, Zhang Li's living conditions when he was a child were not as rich and generous as everyone imagined. Although both parents are working as dual workers, after entering the new century, the level of salary is far inferior to that of those who do business. In addition, there are many necessary expenses at home, such as the old house at home. The construction of the house and Zhang Li's grandma's pension issues all need corresponding funds to manage, and they are basically living a tight life.
So for quite a long time, there were no serious meals on their dining table. They basically stewed a pot of rice, and then found some pickles to make do with the meal, and Zhang You was the most One of my favorite dishes is the homemade chili oil bibimbap, which is also a rare place worthy of warm memory in their hard years.
For Zhang Li, pickled vegetables seem to have played a very important role in his childhood. He even had too many experiences of tasting pickled vegetables. To me, it's like New Years Eve. But after actually tasting all kinds of delicacies in the society, sometimes when I calm down, the only thing I miss is the familiar pickles at home, with sweet and sour taste and crisp taste, every time I think of it Can't help but salivate.
During my pregnancy, no matter how I cook all kinds of food for myself, I always feel that it is not so suitable. For a while, I miss the taste of pickles at home. For this reason, my mother bought a lot of them Vegetables are grown on-site in the US, but always taste like something is missing.
So when he heard the news that his mother was going back to his hometown, the only thing he cared about was that his mother could bring some pickled vegetables from his hometown so that he could relive the taste of his hometown and his childhood memories.
Pickled vegetables actually occupy an important position in Guangxi culture and food history. They also have their own unique pickling methods. In fact, pickled vegetables have signs of existence in every province and city in the country, and it is also a period of poverty. , a major method used by ordinary people to improve their taste, and it is the only way for people to obtain energy from various vegetables.
Due to the difficulty of preservation, the shelf life of vegetables has always been relatively short. The shelf life of vegetables can be extended by pickling, so that everyone can still taste the preserved moisture and taste even in the cold winter. The taste of vegetables can make everyone's dietary fiber more balanced.
"Sour Ye" is also called in Cantonese. "Yi" means "things". It is a traditional Guangxi snack made of radishes, cucumbers, seasonal fruits and vegetables, and pickled with sour vinegar, pepper, and sugar. You can see it everywhere in the cities of Guangxi. There are retail stalls and shops selling it. It is a local snack that is eaten all year round, and it is delicious.
I believe that many have had the experience of dining in Cantonese restaurants. Before serving the main dishes, the store will always send a small dish of pickled radishes and cabbage. These sweet and sour pickles are their local characteristics. There are even many people who like this unique taste. Just these sour radishes can eat a large bowl of rice.
When Zhang Li was a child, because of the limited family conditions, the content of pickling was relatively simple. Compared with the deluxe version, the family could basically only pickle some radish sticks, cucumber sticks and the like. Because these two ingredients are relatively cheap and can be seen everywhere, the cost is also the lowest.
But if you look at it now, the family already has good harvesting conditions, so it is not so restricted. In order to let her daughter eat the best pickles, Li Feng almost picked it up early. I started to work. First, I went to the market to buy several large transparent jars. After high-temperature cleaning and sterilization, I kept them in the air. After making sure that there was no water residue in the whole jars, I started to continue other processes.
Compared with the previous simple version, this time he has spent a lot of money and is bound to show all his talents. He has prepared papaya, mango, almond, pineapple, peach, plum fruit, pear, beans, radish, Waiting for fresh fruits and vegetables, just a variety of types, the whole chopping board is full, no matter which type the daughter likes, she can be fully satisfied.
Although it's been a while since I have made this kind of pickled vegetables, for Li Feng she is a qualified wife. The production methods of various local delicacies have always been clearly engraved in my mind, and there is no feeling of unfamiliarity in making them.
First boil a pot of boiling water, open the water and stir clockwise with coarse salt for two minutes, then take a small bowl of rice and fry it until it turns yellow, put the fried rice and a small bowl of sweet wine into the sour jar, and then put the pickled rice According to Li Feng's own analysis, the last time I made it in the United States, the taste is not so suitable. It may have a lot to do with the rice and liqueur I use. Of course, the water quality may also be Occupy part of the reason.
Don't underestimate these ingredients and their impact on the taste. The locally produced liqueur in Guangxi is almost in line with their own taste and eating habits. Buying it in the supermarket outside always feels like it is industrialized. At the same time It also lost its infatuating taste.
Because her daughter prefers sweet and sour tastes, after finishing these procedures, Li Feng specially put some rock sugar into the jar. Seeing that it was full, and the result of soaking three or four jars in a row, the whole person also got 10 points For him, his joy and happiness do not come from any harvest, but every time he sees that he can do something within his ability for his family, he will be extra happy.
Compared to her husband's leisure time, Li Feng's work is much busier, because before going home this time, her daughter made special demands on her. For a while, because of my poor appetite during pregnancy, I missed the special pickles made in my hometown. I hope that my mother can make some from home when I go home, and then bring them back when I come back to improve my taste. It also whets your appetite.
When people live in other places, there will always be a few deep memories. The food in their hometown is always missed. This familiar taste no matter how many chefs they find to solve this problem, but they always feel the taste. It doesn't meet my own standards so well, I don't know if it's because of the water, or because it lacks the atmosphere of my hometown.
As an out-and-out Guangxi girl, Zhang Li's living conditions when he was a child were not as rich and generous as everyone imagined. Although both parents are working as dual workers, after entering the new century, the level of salary is far inferior to that of those who do business. In addition, there are many necessary expenses at home, such as the old house at home. The construction of the house and Zhang Li's grandma's pension issues all need corresponding funds to manage, and they are basically living a tight life.
So for quite a long time, there were no serious meals on their dining table. They basically stewed a pot of rice, and then found some pickles to make do with the meal, and Zhang You was the most One of my favorite dishes is the homemade chili oil bibimbap, which is also a rare place worthy of warm memory in their hard years.
For Zhang Li, pickled vegetables seem to have played a very important role in his childhood. He even had too many experiences of tasting pickled vegetables. To me, it's like New Years Eve. But after actually tasting all kinds of delicacies in the society, sometimes when I calm down, the only thing I miss is the familiar pickles at home, with sweet and sour taste and crisp taste, every time I think of it Can't help but salivate.
During my pregnancy, no matter how I cook all kinds of food for myself, I always feel that it is not so suitable. For a while, I miss the taste of pickles at home. For this reason, my mother bought a lot of them Vegetables are grown on-site in the US, but always taste like something is missing.
So when he heard the news that his mother was going back to his hometown, the only thing he cared about was that his mother could bring some pickled vegetables from his hometown so that he could relive the taste of his hometown and his childhood memories.
Pickled vegetables actually occupy an important position in Guangxi culture and food history. They also have their own unique pickling methods. In fact, pickled vegetables have signs of existence in every province and city in the country, and it is also a period of poverty. , a major method used by ordinary people to improve their taste, and it is the only way for people to obtain energy from various vegetables.
Due to the difficulty of preservation, the shelf life of vegetables has always been relatively short. The shelf life of vegetables can be extended by pickling, so that everyone can still taste the preserved moisture and taste even in the cold winter. The taste of vegetables can make everyone's dietary fiber more balanced.
"Sour Ye" is also called in Cantonese. "Yi" means "things". It is a traditional Guangxi snack made of radishes, cucumbers, seasonal fruits and vegetables, and pickled with sour vinegar, pepper, and sugar. You can see it everywhere in the cities of Guangxi. There are retail stalls and shops selling it. It is a local snack that is eaten all year round, and it is delicious.
I believe that many have had the experience of dining in Cantonese restaurants. Before serving the main dishes, the store will always send a small dish of pickled radishes and cabbage. These sweet and sour pickles are their local characteristics. There are even many people who like this unique taste. Just these sour radishes can eat a large bowl of rice.
When Zhang Li was a child, because of the limited family conditions, the content of pickling was relatively simple. Compared with the deluxe version, the family could basically only pickle some radish sticks, cucumber sticks and the like. Because these two ingredients are relatively cheap and can be seen everywhere, the cost is also the lowest.
But if you look at it now, the family already has good harvesting conditions, so it is not so restricted. In order to let her daughter eat the best pickles, Li Feng almost picked it up early. I started to work. First, I went to the market to buy several large transparent jars. After high-temperature cleaning and sterilization, I kept them in the air. After making sure that there was no water residue in the whole jars, I started to continue other processes.
Compared with the previous simple version, this time he has spent a lot of money and is bound to show all his talents. He has prepared papaya, mango, almond, pineapple, peach, plum fruit, pear, beans, radish, Waiting for fresh fruits and vegetables, just a variety of types, the whole chopping board is full, no matter which type the daughter likes, she can be fully satisfied.
Although it's been a while since I have made this kind of pickled vegetables, for Li Feng she is a qualified wife. The production methods of various local delicacies have always been clearly engraved in my mind, and there is no feeling of unfamiliarity in making them.
First boil a pot of boiling water, open the water and stir clockwise with coarse salt for two minutes, then take a small bowl of rice and fry it until it turns yellow, put the fried rice and a small bowl of sweet wine into the sour jar, and then put the pickled rice According to Li Feng's own analysis, the last time I made it in the United States, the taste is not so suitable. It may have a lot to do with the rice and liqueur I use. Of course, the water quality may also be Occupy part of the reason.
Don't underestimate these ingredients and their impact on the taste. The locally produced liqueur in Guangxi is almost in line with their own taste and eating habits. Buying it in the supermarket outside always feels like it is industrialized. At the same time It also lost its infatuating taste.
Because her daughter prefers sweet and sour tastes, after finishing these procedures, Li Feng specially put some rock sugar into the jar. Seeing that it was full, and the result of soaking three or four jars in a row, the whole person also got 10 points For him, his joy and happiness do not come from any harvest, but every time he sees that he can do something within his ability for his family, he will be extra happy.
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