Since it is a happy event, it should be blessed.

Originally, he and Mr. Luo Yao had some friendship, so the yard rented in the town was the ancestral property of the Luo family. However, when the marriage came suddenly, Nie Ling'er really felt a little surprised.

Moreover, she met Mr. Pei the day before she returned from Huaiyang, and she did not see him having the intention of returning to Changling Town, nor did she mention Mr. Luo Yao's marriage.

Today, it is only a few days since I returned from Huaiyang. It can be seen that Mr. Pei should not have come back to attend Mr. Luo Yao’s wedding banquet.

Then I thought, Ruo Pei, Feng and Luo Sanjia were as said just now that there had been such a complicated relationship before. In order to avoid suspicion and not to embarrass the Luo family, it was a good idea to abstain from the wedding banquet of his good brothers.

It's original.

The wedding team is getting farther and farther away, and a small episode makes people gather for nothing.

After staying in the shop for a while, Nie Ling'er returned to the yard. Qin Jue and Qin Liang had not returned yet.

Nie Ling'er called Qian'er and said, "Today I will teach you to pickle a new dish."

When Qian'er heard this, she nodded quickly: "Sister, is the shop going to launch a new one again?"

Nie Ling'er smiled: "I won't be available for new products this year. What I teach you will be available for new products next year. It's not difficult for you to study hard."

The pickled pickles are not complicated, and many types are very similar. For example, Qian'er has mastered the foundation and is easy to learn.

However, the new pickles that Nie Ling'er taught Qian'er today cannot be called traditional pickles.

The pickles that people generally know are small pickles. You can eat them directly after buying them home with rice and porridge.

And even if the new dish is marinated, it will be processed again before it can be eaten even if it is bought.

The so-called secondary processing means stewing, stir-frying or roasting, or even making dumplings and buns, which are very delicious.

This dish is the signature of Northeast cuisine in later generations - sauerkraut!

"Sauerkraut?"

Qian'er looked surprised when she heard the name and subconsciously said, "Is it a sour dish?"

Nie Ling'er thought about it and nodded with a smile: "That's right, it's sour."

Qian'er also noticed that the raw materials Nie Ling'er took out were the cabbage they used to pickle spicy cabbage. When they thought about it, they couldn't help but say: "Pickle with cabbage? Pickle the cabbage into sour? So it's called sauerkraut!

”

Qian'er's head was very lively, and she guessed everything without explaining it herself.

"You are so smart, okay." Nie Ling'er praised.

Qian'er smiled proudly: "That's right, can you still make no progress after cooking pickles with my sister for so long?"

At this time, Baoer and his friends all surrounded him when they heard the sound. When they heard that they wanted to pickle sauerkraut, they all stared in surprise.

Although cabbage is a very perishable vegetable on weekdays, it will smell bad if it is sour.

But because Nie Ling'er can make tofu into a hot-selling fermented tofu, no one will question Nie Ling'er's thoughts anymore.

Boil water in a large pot of stove, Nie Ling'er explained while operating: "This pickled sauerkraut should be the simplest pickle you have learned so far. The raw materials are cabbage, and no ingredients or additions are needed."

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"This sauerkraut is about details. As long as the details are done, it will succeed."

When the water in the pot slowly steamed, Nie Ling'er put the roots of the cabbage downwards and put them into the pot in turn, and reminded him: "Water is boiled until 60% hot, you should put the cabbage in it. Like me, the roots

Stand upwards, this is called hot vegetables. First, soften the outer layer of the cabbage and the roots are hard, so hot for a while."

"Remember that the water cannot boil, if it boils, the cabbage will be cooked as soon as it is hot."

Qian'er nodded while listening.

After scalding the cabbage at the root, turn the cabbage over and burn the cabbage leaves on the top: "The leaves are tender, just burn for about ten seconds."

"Sister, it's so hot that it's so short that it's only soft outside, right? It's not hot inside." Baoer looked at Nie Ling'er's operation and asked curiously.

Nie Ling'er smiled and explained: "It's enough to be soft outside. If it's soft inside, it's too hot. The inside will naturally become soft when fermented behind it."

Baoer nodded clearly after hearing this.

Drain all the scalded cabbages, and then prepare a clean sauce jar: "Just when pickling spicy cabbages, put the scalded cabbages into the jar one by one."

"You must be tightly slim, the smaller the gap, the better. Otherwise, more air will enter the gap, and the cabbage will rot during the fermentation process."

It was not until the cabbage was exposed outside the tank that Nie Ling'er stopped and said to Nie Xuan: "Xuan, you and Hu Zi go outside the door to move in and wash the big rectangular stone at the door."

The two nodded and ran out to move the stones.

Finally, press the rinsed big stone on the top of the cabbage and it's over.

The whole process is only cabbage, no other ingredients, and no salt is added. This is also the most authentic pickled sauerkraut in Northeast China.

"The knot... is over?"

Qian'er was confused. She was so motivated that she wanted to learn new pickles. Why did it end so soon?

Others blinked inexplicably.

Nie Ling'er smiled and nodded: "It's over, and the only thing left is to let the cabbage in this tank ferment naturally for twenty-one days."

After the words came to an end, Nie Ling'er did not forget to put forward the details to let Qian'er remember: "The temperature should not be higher during the pickling process of sauerkraut. Now this season is enough in the yard. When the weather gets hot next year, it will be placed in the cellar for fermentation.

.”

"You must also remember the tricks of boiling vegetables just now. The most important thing is to remember when entering the tank, the smaller the gap, the better, and the rest is nothing."

After saying that, Nie Ling'er couldn't help but smile and look at Qian'er: "Isn't it very simple?"

Qian'er nodded in a daze: "Simple, much simpler than spicy cabbage."

I thought it was just the beginning, but it was over.

"It's good to think it's simple. Now you've already made spicy cabbage very skilled, so this sauerkraut is no problem."

"Sister, don't you put anything in this pickle. Will it taste like pickled? Isn't it just the sour taste after fermentation?" At this time, Lier also expressed her curiosity.

This is what Nie Ling'er is going to say next, but she looked at everyone and explained: "I was about to say that after pickling this sauerkraut, you can't eat it directly, but you have to cook it again."
p>

"Remember to tell the guests that the sauerkraut should be washed repeatedly to remove the sour smell that fermented remains. Then it can be used for stir-frying, stewing, baking, or chopped into filling and meat to make dumplings and buns.

”

Nie Ling'er said that Baoer and Qian'er's eyes widened because they could not imagine what the sauerkraut would taste like after making bun dumplings.

Seeing the expressions of younger brothers and sisters, Nie Ling'er couldn't help laughing, and finally said, "When this tank is marinated, I will make you a sauerkraut banquet, and all the recipes I just mentioned
Chapter completed!