Chapter 37 Chapter 37

The descendants of Genghis Khan can drink booze, but the wine culture of the Mongolians is really fascinating. In front of the campfire in the yurt, under the moonlight of the clear night sky on the grassland, mutton is boiled in the pot, men drink, women dance and sing around you ——In this situation, it is unreasonable not to drink a lot.But most of us Han people can't bear such a blessing, because the Mongolian people drink alcohol, they are used to serving it in a sea bowl, and the capacity for alcohol is slightly small, and they may be scared to death.However, when I interacted with the Mongolians, I found out that the Mongolians drank too much alcohol and drank yogurt, which can reduce alcohol—that is, it is commonly known as hangover.

The Han people also have a method, drink vinegar when drunk, or cook a pot of sauerkraut soup, but it is not as simple as eating kimchi.Making kimchi in the south is always a simple matter. Most southerners have a kimchi altar. They make kimchi all the year round. Those with excellent kimchi craftsmanship have regular customers at home, not because of the smell of wine, but because of the sour vegetables. When drinking porridge in summer, there is a jar of good kimchi. It's a beautiful day in life.However, people from Sichuan are unique in making kimchi, unrivaled.It is said that people in Sichuan who are more particular about their families must set up a room dedicated to kimchi. They use a large water tank and talk about aseptic operation. It is better to use aged water for kimchi. If your family has kimchi water for a hundred years, your name On the loud side, it is equivalent to having a big dragon stamp or a black penny in the hands of a philatelist, and it is also similar to the authentic work of calligraphy and painting collector Wang Xizhi. The classic kimchi soup is fascinating.Not to mention the hundred-year-old pickle, there is a 30-50-year-old kimchi water, which is also very mouth-watering.

For personal kimchi, prepare a kimchi altar, which is the kind of kimchi altar that can be sealed with water when the lid is closed. The basic method is to boil a pot of boiling water, dry it and put it in the altar, fry the pepper and salt in it, and then wash the vegetables to be pickled. It takes about half a month to make new kimchi, and the water in the future kimchi is sour, so the time is greatly shortened, and three to five days is enough.There are a few things to pay attention to when making kimchi. Don’t soak a single variety. First, soak some ginger, garlic and chili. The taste is also better; special chopsticks are also required for pickling pickles, and no oil can be seen, otherwise the vegetable water will be damaged and the vegetables will be perishable; another problem with pickles is that the pickle water loves white mold. It is about to deteriorate. The way to eliminate the white mold is to pour a few small cups of white wine into the jar. For Beijingers, you can pour a glass of Erguotou to remove the white mold.

There is no failure to master the above kimchi method.However, the most flavorful kind of kimchi is the big root of cabbage (called cabbage in Beijing). It is a useless thing to discard, but making kimchi is very beautiful, crunchy and sour, better than pickled beans and Soak radish.If you have a small jar of kimchi at home, you don’t have to be so careful when drinking. Pick up kimchi and chew it when you feel a little drunk. After all, it can degrade some alcohol and increase your appetite.There are students who are anorexic due to the pressure of exams, and pickles are different. Two sticks of pickled radish are enough to relieve the appetite of students and ensure the normal amount of meals.If there is any political correctness in this, you can understand it as reading articles, reading news for fresh pictures, and reading prose for taste. Prose is something that has been conceived, and it is still brewing for some time before it is released. No wonder people call it a literati. They are all sour, which has something to do with brewing. Literati are obviously just pickles. Mr. Zhang Zhongxing's articles should be the most sour, and they have been soaked for more than 80 years; Well, the mellow water is hundreds of years old, and it can be drunk and intoxicating.