Compared with her husband's leisure time, Li Feng's work is much busier, because before returning home this time, her daughter made special requests to her. For a period of time, she was particularly busy because of her poor appetite during pregnancy.

I miss the special pickles made in my hometown. I hope my mother can make some of them at home when she goes home, and then bring them over when she comes back to improve my taste and whet my appetite.

When people live in other places, there are always a few things deep in their memories. The food in their hometown is always missed. This familiar taste no matter how many chefs they look for to solve this problem, they always feel that the taste is...

It doesn't quite meet my standards. I don't know if it's because of the water, or because it lacks the atmosphere of hometown.

As an out-and-out Guangxi girl, Zhang Li's living conditions when she was a child were not as wealthy and generous as everyone imagined. Although her parents both worked, as we entered the new century, in terms of the richness of wages,

Those who do business are far inferior to those who do business. In addition, the family has a lot of necessary expenses, such as the construction of the old house at home and the pension of Zhang Li’s grandmother, which require corresponding funds. Basically, it is too much.

It has to be tight.

Therefore, for a long time, there was no serious food on their dining table. They basically simmered a pot of rice and then randomly found some pickles to accompany the meal. Zhang You finally

One of their favorite dishes is the home-made chili oil bibimbap, which is also a rare and warm memory of their difficult years.

For Zhang Li, pickles seem to have played a very important role in his childhood. He even had too many experiences of tasting pickles. At that time, he hated this food so much that he felt that the days of not eating pickles were very important to him.

To me, it feels like Chinese New Year. But after I have tasted all kinds of delicacies in society, sometimes I calm down and the only thing I miss is the familiar pickles at home, with their sweet and sour taste and the

The crispy taste makes my mouth water every time I think about it.

During my pregnancy, no matter how many different ways my family cooked various foods for me, it always felt inappropriate. For a while, I missed the taste of pickles at home, so my mother even bought a lot of them.

The vegetables are developed on-site in the United States, but I always feel as if something is missing in taste.

So when he heard the news that his mother was returning to his hometown, his only concern was that he hoped that her mother could bring some pickles made by himself from his hometown so that he could relive the taste of his hometown and the memories of his childhood.

Pickles actually occupy a relatively important position in Guangxi culture and food history. They also have their own unique pickling methods. In fact, there are signs of pickles in every province and city across the country. It was also a period of poverty.

, a major way for people to improve their own taste, and it is also the only way for people to obtain the energy of various vegetables while enjoying the joy of hardship.

Due to the difficulty in preserving, the shelf life of vegetables has always been relatively short. Pickling can extend the shelf life of vegetables, allowing everyone to still enjoy vegetables with preserved moisture and texture even in the cold winter.

The taste of vegetables can make everyone's dietary fiber more balanced.

"Sour food" is also called in Cantonese, and "food" means "thing". It is made of seasonal fruits and vegetables such as radish and cucumber, pickled with sour vinegar, pepper, sugar, etc. It is a traditional snack in Guangxi. It can be found everywhere in cities in Guangxi.

It can be seen that there are retail stalls and shops selling it. It is a local snack that is eaten all year round and is unique and delicious.

I believe many people have had the experience of dining in Cantonese restaurants. Before serving the main course, the store will always serve a small plate of pickled radish and cabbage. These sweet and sour pickles are their local specialty.

There are even many people who particularly like this unique taste. Just these sour radishes can eat a big bowl of rice.

When Zhang Li was a child, due to limited family conditions, the pickling content was relatively simple. Compared with those deluxe versions, the family could only pickle some radish strips, cucumber strips and the like.

Because these two ingredients are relatively cheap and can be found everywhere, the cost is also the lowest.

But looking at it now, the family already has good harvesting conditions, so it is not so restricted in making it. In order to let his daughter eat the best pickles, Li Feng almost made it early.

I started to get busy. I first went to the market and bought several large transparent jars. After high-temperature cleaning and sterilization, I kept them in the air to dry. After making sure that there was no residual moisture in the entire jar, I started to continue other processes.

Compared with the previous simple version, this time he spent a lot of money and must use all his talents. He prepared papayas, mangoes, almonds, pineapples, peaches, plums, pears, beans, and radishes in advance.

When it comes to fresh fruits and vegetables, there are a whole chopping board full of various types. No matter which type my daughter likes, she can be fully satisfied.

Although it has been a while since I have made similar pickles, for Li Feng, as a qualified wife, the preparation methods of various local delicacies have always been clearly engraved in her mind, and there is no problem in making them.

feeling of unfamiliarity.

First, boil a pot of water, add coarse salt to the water and stir clockwise for two minutes. Then take a small bowl of rice and fry it until it turns brown. Put the fried rice and a small bowl of sweet wine into the sour jar, and then add the marinated vegetables.

According to Li Feng’s own analysis, the last time he made it in the United States, the reason why the taste was not so suitable may have a lot to do with the rice and sweet wine he used. Of course, the water quality may also

occupy part of the reason.

Don’t underestimate these ingredients and their impact on the taste. Guangxi’s locally produced sweet wine is almost in line with their own taste and eating habits. When you buy it in a supermarket outside, you always feel as if it is industrialized. At the same time,

It also lost its charming flavor.

Because his daughter prefers sweet and sour food, after completing these steps, Li Feng specially put some rock sugar into the jar. Looking at it, it was full. After soaking three or four jars in a row, the result was 10 points.

Satisfaction, for him, his joy and happiness do not come from any gains, but every time he sees that he can do something within his ability for his family, he will be particularly happy.

Compared with her husband's leisure time, Li Feng's work is much busier, because before returning home this time, her daughter made special requests to her. For a period of time, she was particularly busy because of her poor appetite during pregnancy.

I miss the special pickles made in my hometown. I hope my mother can make some of them at home when she goes home, and then bring them over when she comes back to improve my taste and whet my appetite.

When people live in other places, there are always a few things deep in their memories. The food in their hometown is always missed. This familiar taste no matter how many chefs they look for to solve this problem, they always feel that the taste is...

It doesn't quite meet my standards. I don't know if it's because of the water, or because it lacks the atmosphere of hometown.

As an out-and-out Guangxi girl, Zhang Li's living conditions when she was a child were not as wealthy and generous as everyone imagined. Although her parents both worked, as we entered the new century, in terms of the richness of wages,

Those who do business are far inferior to those who do business. In addition, the family has a lot of necessary expenses, such as the construction of the old house at home and the pension of Zhang Li’s grandmother, which require corresponding funds. Basically, it is too much.

It has to be tight.

Therefore, for a long time, there was no serious food on their dining table. They basically simmered a pot of rice and then randomly found some pickles to accompany the meal. Zhang You finally

One of their favorite dishes is the home-made chili oil bibimbap, which is also a rare and warm memory of their difficult years.

For Zhang Li, pickles seem to have played a very important role in his childhood. He even had too many experiences of tasting pickles. At that time, he hated this food so much that he felt that the days of not eating pickles were very important to him.

To me, it feels like Chinese New Year. But after I have tasted all kinds of delicacies in society, sometimes I calm down and the only thing I miss is the familiar pickles at home, with their sweet and sour taste and the

The crispy taste makes my mouth water every time I think about it.

During my pregnancy, no matter how many different ways my family cooked various foods for me, it always felt inappropriate. For a while, I missed the taste of pickles at home, so my mother even bought a lot of them.

The vegetables are developed on-site in the United States, but I always feel as if something is missing in taste.

So when he heard the news that his mother was returning to his hometown, his only concern was that he hoped that her mother could bring some pickles made by himself from his hometown so that he could relive the taste of his hometown and the memories of his childhood.

Pickles actually occupy a relatively important position in Guangxi culture and food history. They also have their own unique pickling methods. In fact, there are signs of pickles in every province and city across the country. It was also a period of poverty.

, a major way for people to improve their own taste, and it is also the only way for people to obtain the energy of various vegetables while enjoying the joy of hardship.

Due to the difficulty in preserving, the shelf life of vegetables has always been relatively short. Pickling can extend the shelf life of vegetables, allowing everyone to still enjoy vegetables with preserved moisture and texture even in the cold winter.

The taste of vegetables can make everyone's dietary fiber more balanced.

"Sour food" is also called in Cantonese, and "food" means "thing". It is made of seasonal fruits and vegetables such as radish and cucumber, pickled with sour vinegar, pepper, sugar, etc. It is a traditional snack in Guangxi. It can be found everywhere in cities in Guangxi.

It can be seen that there are retail stalls and shops selling it. It is a local snack that is eaten all year round and is unique and delicious.

I believe many people have had the experience of dining in Cantonese restaurants. Before serving the main course, the store will always serve a small plate of pickled radish and cabbage. These sweet and sour pickles are their local specialty.

There are even many people who particularly like this unique taste. Just these sour radishes can eat a big bowl of rice.

When Zhang Li was a child, due to limited family conditions, the pickling content was relatively simple. Compared with those deluxe versions, the family could only pickle some radish strips, cucumber strips and the like.

Because these two ingredients are relatively cheap and can be found everywhere, the cost is also the lowest.

But looking at it now, the family already has good harvesting conditions, so it is not so restricted in making it. In order to let his daughter eat the best pickles, Li Feng almost made it early.

I started to get busy. I first went to the market and bought several large transparent jars. After high-temperature cleaning and sterilization, I kept them in the air to dry. After making sure that there was no residual moisture in the entire jar, I started to continue other processes.

Compared with the previous simple version, this time he spent a lot of money and must use all his talents. He prepared papayas, mangoes, almonds, pineapples, peaches, plums, pears, beans, and radishes in advance.

When it comes to fresh fruits and vegetables, there are a whole chopping board full of various types. No matter which type my daughter likes, she can be fully satisfied.

Although it has been a while since I have made similar pickles, for Li Feng, as a qualified wife, the preparation methods of various local delicacies have always been clearly engraved in her mind, and there is no problem in making them.

feeling of unfamiliarity.

First, boil a pot of water, add coarse salt to the water and stir clockwise for two minutes. Then take a small bowl of rice and fry it until it turns brown. Put the fried rice and a small bowl of sweet wine into the sour jar, and then add the marinated vegetables.

According to Li Feng’s own analysis, the last time he made it in the United States, the reason why the taste was not so suitable may have a lot to do with the rice and sweet wine he used. Of course, the water quality may also

occupy part of the reason.

Don’t underestimate these ingredients and their impact on the taste. Guangxi’s locally produced sweet wine is almost in line with their own taste and eating habits. When you buy it in a supermarket outside, you always feel as if it is industrialized. At the same time,

It also lost its charming flavor.

Because his daughter prefers sweet and sour food, after completing these steps, Li Feng specially put some rock sugar into the jar. Looking at it, it was full. After soaking three or four jars in a row, the result was 10 points.
Chapter completed!