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What is the best rural sauerkraut in your memory?

what I remember is sour beans.

No matter when I was a child or now, my mother used to soak two jars of sour beans at home. When the farm was busy, it was very convenient to put the sour beans in the pot and add some garlic before cooking.

Or fried meat with sour beans, fried pork liver or chicken offal, which is also a first-class meal, so whether I was a child or now, I think the sour beans soaked by my mother are the best and I remember them the most. Share the delicious food in my memory. Who misses the "pig-killing dish" in the countryside as much as I do?

Hello, I am cooking in Jilin, and I am very happy to answer your question.

My hometown is in the world of ice and snow "Jilin", where sauerkraut is made of Chinese cabbage. I remember when I was a child, every autumn, there were many vendors selling cabbages on the roadside, most of them were local cabbages produced in the surrounding countryside. They were big and full of water, and the green leaves looked like water.

At this time, the adults at home began to get busy. The men helped the women to carry cabbages into the yard, and the women were busy tidying up cabbages in the yard. At that time, the neighbors were really like relatives. A group of women gathered in the yard to help tidy up cabbages. Everyone talked and laughed, and they finished all the work inadvertently. With everyone's help, they piled up a yard of cabbages.

At that time, people were still living in bungalows, and almost every family would have 2-3 sauerkraut jars, enough for the whole family to eat in the next spring. Sauerkraut is a favorite ingredient of Jilin people, which can be made into "pickled vegetable powder", "sauerkraut dumplings" and "stewed ribs with sauerkraut", but the best way is to kill pig dishes.

I remember when I was a child, my grandmother took me to the countryside for a kiss one winter, just in time for my uncle's house to kill pigs. The "pig-killing dish" in the countryside was particularly fragrant, not only because it was stewed in a cauldron with firewood, but also because the farm pigs were not raised with feed, but were carefully fed for a year, until the end of the year.

It's very lively to cook "pig-killing dishes" in the countryside. I heard my uncle's little sister say, "We need to invite the pig butcher in the village." There were several men in the yard to help catch pigs, and the pigs screamed in the yard. At that time, I was young and scared. Adults at home think that children are in the way, so they drive us to the pit to play "corners". Through the window on the pit, we can clearly see that many women are busy in the steaming kitchen, some cutting meat, some stewing meat, and some are busy filling blood intestines.

When the mouth-watering "pork-killing dish" was put on the table, the children couldn't wait for it. They took a big sparerib and chewed it with oil. The sparerib was delicious, and the blood sausage was delicious. After being slowly stewed with sauerkraut, the greasy feeling of pork was removed. It was really delicious!

This is the best rural sauerkraut I have ever eaten in my memory. It is delicious that I have never eaten in any restaurant when I was growing up. Now some special restaurants will stew it in a cauldron to attract those diners with nostalgic feelings. Although it is delicious, I always feel that something is missing, perhaps it is the lack of lively atmosphere in my memory!

Hello, I am glad to answer your question: What is the best rural sauerkraut in your memory? My favorite sauerkraut in my memory is: sour beans [smile]

sour jar kimchi made by my old mother. Every household in my hometown has at least one pickle jar, which has been around for decades. The new altar also divides some water from the old altar. Generally, pickled radish, beans, garlic heads, ginger, onion heads, red peppers and sword beans are soaked. The pickles made by old mothers are fragrant, sour, fresh and bright. The original rural conditions are not good, so it feels good to have a bowl of sauerkraut soup in the double-grab season, which is refreshing to eat. When I was in high school, I could be happy for a week with fried oil residue with sauerkraut to take to school. Now it is a good appetizer to scrape oil during the Chinese New Year.

Speaking of sauerkraut in rural areas, my appetite has come up. I haven't eaten the sour pickled sauerkraut preserved by rural people for a long time.

In rural areas, almost every household has about seven or eight to ten pickle jars. These jars are large and small, and there are various kinds of pickled vegetables in them: ginger, garlic moss, cabbage, pepper, beans, radish, etc.

among these sauerkraut, sour carrot is the best.

When I was a child, whenever my mother opened the lid of that big pickle jar, a sour smell came to my nose. Mother took a bamboo chopstick and pulled out two pieces of sour carrots with red and yellow inside, so she cut one piece and handed it to my hand, so that I could eat it first. Remember that smell. It's sour. It's hard to describe that smell. I still want to eat after eating a piece, and then I gulped down the water after eating it. Because, all sauerkraut must be very salty, not salty is not called sauerkraut, neither salty nor delicious.

every summer, because of the hot weather, I have a bad appetite and don't want to eat. My mother fished out several kinds of sauerkraut from the sauerkraut jar, including sour radish. I remember fried shredded pork with sour radish, fried noodles with sour cabbage, and a large pot of sour radish soup, which the whole family ate around the table with relish. Especially that sour soup, it tastes sour for a long time. Two bowls of dry rice and a bowl of sour soup are appetizing and relieving summer heat, which is really memorable.

this is the best sour carrot in my memory.

Hello, everyone, I'm Kou Shuping, and I'm glad to answer your questions! What is the best rural sauerkraut in your memory? Of course, it's the northeast sauerkraut pickled by mom.

Here's a video:

There's a dish in our hometown called Xuelihong, which is pickled into sauerkraut. It's very delicious. I remember that I beat a bamboo chicken in winter. First, I cooked it with Chili lard, and then I cooked it together with Xuelihong sauerkraut. No other condiments were added. It's delicious. Now bamboo chicken can't be beaten, otherwise everyone can try the meal, but don't drool.

Speaking of pickled cabbage, the best thing to eat is the radish seedlings in my hometown. The pickling method of radish seedlings is relatively simple. The radish seedlings are marinated with salt for a few days, then rubbed evenly with distiller's grains, then put into a jar, sealed and turned upside down. This way, the radish seedlings can be kept for a long time and delicious.

I remember when I was a child, I used a cauldron to kill pigs in the Spring Festival (for more than a dozen reasons)! Pig intestines, pig blood, pig blood enema! Four-quarters of the pork is killed with sauerkraut. The longer the stew, the better! It tastes delicious when there are many people! I haven't tasted that for years! There is no such big pot now! At that time, cabbage didn't use chemical fertilizer! The taste is hard to get back!

sour carrot is the best, which relieves summer heat and stimulates appetite!