Quick search for 15 kinds of pickled products and their introduction

1 pickle pickle mustard. Farmers in Chaoshan are very skilled in growing mustard, each core is as big as a small bowl, and each outer petal is generally a few kilograms, so it is commonly known as "big dish". Cabbages are planted in rice fields after autumn harvest and can be harvested in more than two months. Most of the big vegetables grown by farmers are pickled into pickles or tribute dishes, except for a small part of them. Pickled vegetables are preserved by removing the residual leaves of the harvested mustard, washing and breaking them into two halves or four pieces, drying the surface moisture, kneading the outer leaves with salt until they are slightly soft, and putting them in a pottery jar, which should be placed neatly and evenly layer by layer, and sprinkling salt on each layer, with more surface layers. Then press it with stones. A few days later, a jar full of big dishes becomes eight full and can be eaten. If the quantity is large, you can eat it for one year. As long as your hands are dry when you take them, don't drop them into raw water and they won't get moldy. Preserved for one or two months is called "new pickles", and preserved for more than a few months is called "old pickles". Pickled vegetables are the most commonly used table pickles for hipsters to eat in rice congee. They can also be cooked into soup with meat or fish and shellfish. Dried radish is called "preserved vegetable" in Chinese, and it is also a kind of home-made pickled product. After harvesting the radish, remove the leaves, wash it, break it into two halves, dry the surface water, add salt, collect it in a bucket at night, press it with stones or people step on it, take it out the next day and expose it to the sun, press it again and again, press it again and again, and the salty part will enter it, and it will become preserved vegetables. The new preserved vegetables are light and sweet in color. The next year is called "old preserved vegetables", which is thick in color and helps digestion. Preserved vegetables are often eaten in rice congee by hipsters every day, and can also be used as a good ingredient for meat or fish dishes, such as cutting into small granular fried oil, which is fragrant and becomes a good ingredient for fried rice and steamed rice. 3 Pickled black olive has a kind of black olive, which can't be eaten raw, but can only be eaten after pickling. Wash the raw olive, put it in boiling water and soak it in hot water. After a few hours, take it out, add salt water or salt without water, and put it in the minced ginger and seal it. You can eat it in a few days. This is also a common salty porridge for hipsters, which is good for gastrointestinal digestion. 4 Boil the olives and crush them. Soak them in water for two days after the astringent juice is removed or cooked. After the astringent juice is drained, stir-fry them repeatedly with oil and salt in the pot, add the pickles leaves in the middle (it is better to cook them with old pickles leaves), and simmer for a few hours with slow fire, and they will become black olives like ink. After cooling, put it into the altar. This dish needs much more oil, which is very helpful for digestion and appetizing. Just take some and put it on a plate to accompany the meal. The water in the jar can't be mixed with raw water, so it won't get moldy. If it is well managed, it can be used for several months. Green raw olives can also be smashed, fried with peanuts from southern ginger, topped with sauce, and served as a meal with porridge, which is called "olives (rice powder)". Bean paste is a traditional condiment in Chaoshan area, and Puning is the best. This is also something that ordinary people can control themselves. Stir-fry a little soybean first, then grind it into powder, then grind it with the soybean as the main ingredient, shell it, cook it, and drain it. When the temperature is not completely lowered, sprinkle the fried soybean powder and mix it evenly (it is best to get some strains), spread it flat in a flat-bottomed dustpan, and it will be fermented in a few days. Boil barley porridge sauce after fermented grains, then put these fermented soybeans into wheat porridge, add salt, that is, add a bowl of salt to three bowls of wheat bean porridge sauce, mix them evenly, put them into a bowl, and cover them in the sun every day, so as not to let rain and raw water drop in. After half a month, it will be a very sweet "new bean paste". This bean paste can be eaten for a year. Sometimes there will be maggots in it. If you remove the maggots, you can still eat them. There is a saying in Chaozhou that "there is no worm in bean paste, and there is no one in the world". Unlike other maggots, this kind of worm is considered non-toxic. Puning soybean paste is made of high-quality soybeans, flour, salt, etc., and refined through fermentation, sun drying, steam sterilization and other processes. It has golden color, mellow taste and rich nutrition. Since 1995, the directional system breeding of Brassicaceae vegetables specially used for making Brassicaceae has been carried out, and the selection target is fine-leafed long-stalked species with heat resistance, high yield and better marketability after pickling. In 1996, excellent strains were selected, which have the advantages of short growth period, heat resistance, pure yellow color after pickling and refreshing taste, and the yield of 667m2 is 3, ~ 4,. In April, 21, it was approved by Zhejiang Variety Approval Committee and named as "Dongyang Potatoes". 7 Salted Duck Egg duck egg: salted duck egg, the eggshell is blue, the appearance is round and smooth, and it is also called "green fruit". Salted duck eggs have a long history in China, and are deeply loved by ordinary people, and are also favored in the market. The product is characterized by red egg center and rich nutrition. It is rich in fat, protein and various amino acids needed by human body, and also contains many minerals such as calcium, phosphorus, iron and various trace elements and vitamins necessary for human body, and it is easy to be absorbed by human body. The high-quality salted duck eggs are moderately salty and delicious, and it is suitable for all ages. Salting fresh fish with salt can make the salting process tend to be balanced gradually under the action of diffusion and infiltration, and the biochemical changes are caused by the enzyme action in fish, which makes the fish tissue present many new chemical and physical-chemical characteristics. Bacon meat refers to the processed products made by curing meat and then baking (or exposure to sunlight). Bacon has strong anti-corrosion ability, which can prolong the storage time and add unique flavor, which is the main difference from bacon. In the past, bacon was processed in the twelfth lunar month (December), so it was called bacon. Smoked bacon, consistent in appearance and appearance, cooked and sliced, transparent and shiny, bright in color, red in yellow, mellow in taste, fat but not greasy, thin and not stuffed, not only unique in flavor, rich in nutrition, but also has the functions of appetizing, removing cold and promoting digestion. Bacon in southern Shaanxi has maintained the characteristics of good color, fragrance, taste and shape, and is known as the praise of "One cook the meat is fragrant with a hundred flowers". 1 furu is flat and sweet. It contains ingredients similar to tofu. Has that effect of stimulating appetite, promote digestion and regulating middle warmer. It can be used for indigestion after illness, infantile indigestion or malnutrition, abdominal distension, loose stool, etc. Bean curd is a kind of soybean fermented food with mold (Mucor) as the main strain, and it is a famous fermented condiment with national characteristics in China. According to historical records, as early as the 5th century AD, there was a record of the production technology of sufu in the ancient books of Wei Dynasty. By the Ming Dynasty, a large number of sufu was processed in China, and now sufu has grown into fermented food with modern technology. 11 Pickled vegetables in water Pickled vegetables in water are very particular. It is necessary to pickle local vegetables in Guishan Town, where Xinping County is located, and in the neighboring Pingdian Township, in order to achieve good color and taste. Pickled vegetables pickled in Xinping with foreign vegetables are far behind Xinping local varieties in color and taste; Pickled with new varieties introduced from other places, the color and taste are also poor; It is still not ideal to transport local vegetables to other places for pickling, which is the famous feature of Xinpingfa pickled vegetables. 12 Sour bamboo shoots are the traditional seasoning of Nanxiong, and a small amount of sour bamboo shoots is added to the dishes, which has a rich and long taste. Most families in urban and rural areas have sour bamboo shoots jars. Achang people like to eat sour food, mainly sour bamboo shoots, sauerkraut and sour meat, which is a major feature of Achang food culture. On a hot summer day, a little bamboo shoot juice is added to the leftovers, although the leftovers are stale after the night. Sour food is an indispensable daily dish of Achang nationality, but the common sour food is sour bamboo shoots and pickled vegetables. Sausage sausage is a very old food production and meat preservation technology, which refers to a long cylindrical tubular food made by grinding animal meat into mud and filling it into casing. Sausages in China have a long history, and there are many types of sausages, which are mainly divided into Sichuan sausage and Guangdong sausage. The main difference is that Guangdong flavor is sweet and Sichuan flavor is spicy. In the past, sausages were made before the Spring Festival every year, but now they can be eaten at any time of the year. However, eating homemade sausages in the New Year has become a custom in many parts of the south, and it has been preserved until today. After cleaning the pig's small intestine, a small piece of fresh lean meat with good seasoning is squeezed into the small intestine from the pig's stomach and circled into a figure of eight to dry. Sausages processed by Mosuo people have the advantages of unique delicacy and convenience for family travel. 14 flour paste in Baoding, Hebei. First, mix the flour with water, steam it in a cage without fermentation, and then heat it in the sun in the summer to ferment. You can eat it in autumn and winter, and the sauce is delicious. The practice of aged old sauce is slightly different from that of sweet sauce: at first, the noodles are mixed with water, steamed in a steamer for fermentation, and then heated by sunlight. After three days of fermentation, it becomes a product. After most of the water is evaporated, it can be scooped up with a spoon and pulled into filaments, which will float in a jar without flowing. The surface of the noodle sauce in the jar is like a layer of black oil silk floating. Red and yellow. Delicious and nutritious, it contains the sweetness of sucrose and the fragrance of sesame oil, and is rich in nutrients such as amino acids. Preserved eggs, called preserved eggs and preserved eggs, are traditional flavor egg products in China, which are not only loved by domestic consumers, but also famous in the international market. Preserved eggs, also called preserved eggs and preserved eggs, are a kind of traditional flavor eggs in China and are well received by the people all over the country. After a special processing method, the preserved eggs will become dark and bright, with white patterns on them. When you smell them, there will be a special aroma. The preserved egg tastes fresh, smooth and refreshing, and its color and fragrance are unique. After historical evolution, preserved eggs and salted duck eggs have become the most popular flavor eggs in China, and gradually formed the custom of eating two eggs during the Dragon Boat Festival. Every time on the Dragon Boat Festival, in addition to the traditional zongzi, salted duck eggs and preserved eggs have also become the best gifts for relatives and friends! Preserved eggs are not only delicious food, but also have certain medicinal value. Wang Shixiong said in the Diet Spectrum of Living with Interest: "Preserved eggs, pungent, astringent, sweet and salty, can relieve heat, sober up, remove fire from large intestine, treat diarrhea, disperse and astringe." Traditional Chinese medicine believes that preserved eggs are cool and can cure eye pain, toothache, hypertension, tinnitus and dizziness.