The preparation of apricots is also very simple. Pour the washed and drained apricots directly into the pickle jar, then pour in the salt water that has been cooked and allowed to cool, close the lid tightly, and then leave it to time. In fact, there is no secret recipe for salt water: the peppercorns are picked from the trees at home, and the ginger is bought cheaply (because it is pickled vegetables, so there is no need for good-quality expensive ginger), and then add some angelica, fennel, and a few cloves. Spicy, add a handful of dried chilies. Boil water over high heat, pour in these condiments, a pack of large grains of salt, and cook for another ten minutes. After ten days and a half, the apricots became salty and sour under the influence of the water, just right. It's so miraculous that Qing Xingzi, who was originally a waste, completed a gorgeous transformation in her mother's skillful hands and became a delicious dish. Serve a bowl of sweet potato and polenta with a pinch of sour apricot. The sweetness of the sweet potato meets the sourness and saltiness of the apricots, which complement each other and transform into a delicious dish on the tip of the tongue. I remember that when my grandfather was drinking at night, he would often take a few green apricots out of the vat and drink them. The crisp sound of "cracking" and the "sizzling" sound of drinking wine are the taste of happiness brewed in hard days, which are long-lasting and unforgettable.
My mother also makes some exquisite pickles, such as soybeans. This kind of pickles takes a lot of work, and the level of technology directly affects the taste of the pickles. First of all, it is best to make old soybean paste in the dog days of summer. Wash the carefully selected soybeans, cook them in a large iron pot, take them out, wrap them in lotus leaves or sycamore leaves with larger leaves, wrap them tightly in a large cotton-padded jacket that cannot be worn, and bury them in your home. In the pile of wheat chaff. In two weeks, due to the high temperature, microorganisms will ferment in the soybeans. At this time, take out the soybeans. The bright yellow soybeans have turned into purple-red soybeans. The bean juice has also become viscous, and when you dip your fingers into it, you can pull out long strips, which means the beans are cooked just right. Of course, cooked soybeans will emit a strong pungent gas, making it difficult for people to get close to them, but my mother said that this is the unique fragrance of old soybeans. After the fermentation was completed, my mother gave the soy beans to the sun again and spread them out on the roof. After three days in the strong sunshine, the wet beans became dry and the aroma of the soy beans became more authentic. Served up and made into soybean pickles, or crushed into bean paste, they are both delicious.
You must choose good radish, melon or watermelon for soybean pickles. They are the best partners of old soybean. Whether it is pickled bean pickles or soybean paste, my mother will pick some tender pepper leaves and put them in it. This is the secret of my mother’s pickled vegetables. I learned this from my grandma, and my mother taught it to her neighbor. Right house. Pickled pickles, when you lift the lid of the jar, the aroma of soy sauce comes out. It whets one's appetite.
My mother’s skill in making pickles is well-known among us in Sanxiang and Wuli. It was my mother’s skill that allowed us to live happily during those hard days. Thanks to Got that old vat. Now, my mother occasionally pickles some small pickles in a small jar to give us toothpaste. That old pickle jar is really no longer needed now...
When I moved to a new house this time, I washed the old pickle jar several times, covered it with oil paper, and still placed it in the corner of the old yard. .
About the author: Chen Huaqing, male, is a member of the Yuncheng Writers Association and currently works as a Chinese teacher at Shandong Yuncheng Experimental Middle School. Love writing, music and calligraphy. Beliefs in life: As long as you live, be happy, never forget your original intention, and be a thoughtful person in life. He has been working on paper for more than thirty years, writing life with heart and recording inner emotions. Beliefs in life: As long as you live, be happy, never forget your original intention, and be a thoughtful person in life.
Yidianhao Heart Dream Literature
The content of this article is published by the author of Yidianhao and does not represent the position of Qilu Yidian.