Shaoxing plum amaranth stalk practice

Amaranth grows to flower fall, stalks and stems are more than a meter high sugar cane thick, color drop green, the outer skin is very hard, it can be molded to eat. First cut it down, remove the leaves, wash and cut into inch and a half long small section, immersed in water, the next day there is white foam floating, will be fished up and drained, put into the altar or light or salty sealed storage. Ten days later, the altar side of the fragrance wafted out, that is, has been moldy. When you open the altar, you can see the amaranth stalks immersed in the moldy brine, and the original hard "body" becomes soft and moldy. At this time to use chopsticks light clip to take it, into the bowl, and should be steamed should not be boiled, cooked fragrance, fresh and delicious. "Amaranth stalks steamed tofu" is a famous Jiangnan characteristics of small dishes. Look at the green amaranth stalks, with white snow snow tender tofu, and then poured with sesame oil, smell will make people drool, if you taste a mouthful, guarantee that you have a big appetite, eat a bowl of rice.

Old amaranth stalks

Previously, before and after the Lunar New Year, whether in Shaoxing city, or in the countryside, almost every family pickled moldy amaranth stalks, after eating moldy amaranth stalks in the altar, the residue of the stinking amaranth stalks brine, and not hastily thrown away. At this time, the stinking amaranth brine just like a "dyestuff tank",

This brine is like white milk, sticky and slippery, some thickness, the smell is a kind of unspeakable fragrance. Ninshao people think that this kind of dish altar will be re-washed clean is very uneconomical practice. They will be equipped with this moldy vegetable halogen altar as a treasure like placed up, many farmers behind the door are stored so that an altar, which is always saved this vegetable halogen, the next year's vegetable halogen name is "old halogen".

The altar in the old brine

This is a pickled vegetables in the top quality brine, people often put all kinds of vegetables and soy products as long as you like, can be thrown into the brine, fishing will become a very different flavor stinky tofu, stinky melon, stinky pumpkin, stinky squash ... .... Stained for a short period of time that the texture of the "old" some, but there is a stir-fry wonderful. Stained for a long time on the "tender" some, only to be steamed and stewed to enjoy. Can be flexible according to taste preferences, eat up a unique flavor. These are Ning Shao farmhouse dining a unique flavorful dishes. The famous "Shaoxing stinky tofu" is impregnated with this stinky marinade, which is called "Shaoxing's best".

The old brine pickled stinky winter melon, melt in your mouth, wonderful.

Smelly brine pickled seasonal vegetables is a summer meal with dishes, bright color, color green as turquoise, crisp and tender, fresh and tasty, digestive, appetite, the most suitable for the next meal.