Chapter 52 Chapter 52

In the chili sky, the song of my earthly life echoes. When I was in the geological team, there was a colleague named Xue Zhengnan. His knowledge of ancient Chinese was the deepest in the team. We were always on good terms. He even squeezed out the team leader and let me live in the same room with him. We were separated a lot. Years later, he even called me to ask me to cook frog for him, and he taught me kimchi.His wife, it is said, belongs to the 609 geological team, which was collectively moved from Sichuan to Hubei, and all of them know how to pickle, so the wife taught him. First of all, we drove tens of kilometers to buy a kimchi jar. This kind of jar has a rim added to the mouth of the jar. A V-shaped circular groove is formed between the rim and the mouth of the jar. During the process of pickling vegetables , Add water to the V-shaped groove, cover the bowl-shaped altar cover, and bury it in the water, forming a relatively primitive water sealing system.

I have a kimchi jar, wash it, boil water, pour it in, add salt, and cool it down.This is where you can add vegetables.It is not advisable to invest more and large dishes in the small kimchi altar. Like our wandering days, it should be loose, unrealistic, undisciplined and beautiful.A few cloves of garlic, a mound of ginger, a few beans, garlic sprouts, cabbage roots, and a few peppers should not be soaked too much. The first pickled dishes are not very good. After half a month, you will find that the dishes start to be sour.You can also throw a few peppercorns and dried red peppers into the jar.Pickled peppers are mainly pickled green peppers, cut in half, dried in water, and put into jars.You might as well throw some white radish and carrot sticks in.The kimchi jar is actually a social dyeing vat, just like people feel that living in a pluralistic society has a more beautiful and free space. Put more dishes with different flavors in the kimchi jar. They infiltrate each other and each has its own place. smell.

It is said that for authentic Sichuan pickles, a special room must be set aside to prevent bacteria.The kimchi is soaked in a big vat, and the kimchi water that is a hundred years old is used. The water is like the vicissitudes of life, and there are hundreds of flavors for a hundred years.We ordinary people, if there is five or ten years old kimchi water, it will be amazing, and it will become a famous pickle. Prepare a pair of special chopsticks, keep them in an anhydrous, sterile, oil-free and clean state, and use them to pick up the kimchi in the jar.The green peppers are crispy, sour and crispy, light green when soaked, placed on a white porcelain plate, with a golden strip of ginger on the side, two white radishes, three or several red carrot sticks, or a long Pickled beans are twisted around in the middle... Put a bowl of white rice on the side, ah, my dear day, I want to hug you because of pickled peppers!

The jar of pickled peppers should be filled with water and salt as appropriate.Cold boiled water, salt can be fried.It is most important to guard against long white hairs. Many amateur pickle contestants have been defeated by long white hairs. When kimchi water grows white hairs, the vegetables first become lint, then darken, and then rot.The way to eliminate the white hairs in the kimchi water is to pour two cups of high-grade white wine at the right time, about 6 qian, if the white hairs have already grown, increase the amount.Baijiu is a good thing to eliminate white hairs in kimchi. After pouring the wine, the pickled peppers are still crisp.

In fact, pickled peppers are popular in Sichuan, Hunan, and Hubei pepper triangles. I used to see children crying, and adults moved out of the kimchi jar. The little girl gave a pickled bean, and the big girl gave a pickled green pepper. Both sides burst into tears. laugh.As for North Africa, whether red peppers are used as candy to coax children to behave, I have never witnessed it with my own eyes, but I have witnessed pickled peppers here to coax children. The kimchi jar is actually a snack jar. It has everything you need. Although it can be generalized as sour, it is sour. Under the call of the acid molecules to make sour, all cuisines can get the same amount of acid in the jar.Sichuan spicy, Hunan fresh spicy, Hubei salty spicy... The spicy of pickled peppers is among them, not so numb, not so fresh, not so salty... I will introduce the salty peppers in another article.

A chili with so many possibilities.