The family making method of Sichuan specialty -- kohlrabi

The family making method of Sichuan specialty -- kohlrabi

Introduction:

"It's a long time since I wanted to write this journal. Every time, it was suspended due to incomplete records. But anyway, I want to write down this one. First, I want to record the practice of kohlrabi, so that it can continue to be spread among the people. Second, I want to commemorate those green years that I have passed happily. Sichuan kohlrabi is also called kohlrabi, or dry pickle, after being made into pickle, which is not the same thing as the kohlrabi in Yantai, Shandong. Sichuan turnip, in fact, is mustard root, commonly known as "getoutou" in Yantai area. Compared with Yantai's pimples, Sichuan's kohlrabi is much more exquisite and thin skinned. When I was young, in summer, I saw that every family in the neighborhood was drying kohlrabi. They wore bamboo sticks and hung them on the eaves to blow them, put them on the bamboo cooling bed to dry them, and did not see the sun in the jar. Then they washed them, cut them, pickled them and sealed them in the inverted pitcher. They were sealed with water. The more cellars, the more fragrant they were. Each family's craft is not the same, the taste of turnip is also different. In the past, when food was scarce, a jar of turnip could support a family for a long time. A simple dish of pickled vegetables, without any processing, with porridge steamed bread, crispy raw, let people lips and teeth smell, mouth left aftertaste. If you use vegetable oil, paste spicy block fried, the taste is not the same. The days are getting better and better, and there are more and more patterns for each family to make kohlrabi. Kohlrabi can be used to stir fry pork, stir fry meat, make soup, make saozi, steam vegetables More and more people don't make pickles like kohlrabi any more. There are more delicious things waiting for people to choose, especially young people. In the market of Chengdu, you can buy the whole pickled turnip, just go back and slice it. Even do not have to cut, the seller has been cut in advance according to different forms, you can directly buy home. For me so far away from my hometown, I am very reluctant to give up everything in my hometown, especially the delicious, funny and good-looking things I came into contact with when I was a child, which are deeply imprinted in my mind. From time to time, I will recall the food that I never forget, and try to find, collect or discover those folk dishes that can't be elegant, and put them into action. Over the years, I have collected and restored a lot of small dishes and condiments. These materials are engraved in my heart, which makes me feel very happy and satisfied. That feeling, I think, you will understand. "

Production steps:

Materials required:

Turnip: 10 jin

Salt: 2 jin

matters needing attention:

Production difficulty: ordinary

Craft: Skills

Production time: several days

Taste: Original