What kind of kimchi is the best?

I have eaten the best pickles, and I have eaten a lot of pickles in Guangdong. Let me talk about it. Kimchi in Guangdong, like a set of "daily life solutions", specializes in all kinds of "I am too difficult".

Even a pure housewife like my mother often thinks about what to buy tomorrow. Whenever this time, I would suggest that she buy some Hakka pickles fried beef.

When you feel thirsty, have no appetite, and your life is bleak, whether it's Hakka, Chaoshan or Laoguang people, it's always right to put some pickles and sauerkraut on the whole. Gourmets always squeeze out the water before buying sauerkraut.

Chaoshan people eat pickles

Sauerkraut and old fire soup, these two words seem to be irrelevant, but they are just right in Chaoshan business card "Sauerkraut Five Flowers Soup".

Cook the whole pork belly first, then take it out and cut it into strips, and slurp with sliced Chaoshan pickles 10 minutes.

Sauerkraut covers up the dirty smell of pork belly, and the warm belly soup has a layer of sour and salty lively jumping at the same time. Diced pickles taste crisp, which is quite different from crispy pork belly.

October is the peak of mustard in a year. This mustard variety has many stems and few leaves, and the meat is plump and full.

Chaoshan people peel off the old leaves of mustard, cut them in half to make them slightly wrinkled, then knead the outer petals with salt until they are slightly soft, put a layer of salt on the other layer, press it on a heavy stone, and press out the water.

Some Shantou people also add chopped ginger or rice soup to add flavor.

Mustard can be eaten by natural fermentation in vats for about 30 days, and lactic acid bacteria give it a new life.

The mustard, which was originally slightly bitter and spicy, cooled down and became salty, slightly sour and crisp Chaoshan pickles.

Those with salty taste can eat rice, and those with Chaoshan pickles can send porridge.

This handy taste is accompanied by Chaoshan people from childhood to old age, from the older generation to the younger generation, from local to foreign, from the mainland to Nanyang.

Some overseas Chinese must bring a bag of pickles from their hometown when they return home to visit relatives to relieve their homesickness.

In addition to white rice paste, pickles can also make light ingredients such as fruits, vegetables, beans and seafood taste bad immediately.

Chaoshan people like to use it to fry a hemp fish, stew a crispy Anhui and steam a pomfret. The amino acids in pickles support the sweetness of fish. This cooking idea is suitable for a large number of aquatic products.

The greatness of Chaoshan pickles lies not only in adding flavor to light ingredients, but also in neutralizing strong food. The pork belly soup and fried pork belly at the beginning are excellent candidates.

Not only that, if there is no pickles, a bowl of Longjiang pig's foot sticky gravy rice will no longer be complete. Although the quantity is not as good as pig's trotters, the fresh pickles of each chopstick are precious.

"There is no meat to eat, it doesn't matter. Without salty food, life can't go on! "