Ascending posture! Do you know how many kinds of pickles farmers in Hunan have?

I think I grew up eating lobster sauce.

In rural Hunan, there are several pickle jars, large and small, quietly placed in the corner of every household. Each jar has a different variety. According to the dishes inside, we call them hot sauce jars, sauerkraut jars, moldy (rotten) tofu jars ... These kinds of pickles are almost necessary at home.

Every time before cooking, I come to the jar with an empty bowl, carefully uncover the lid of the jar, scoop one or two douchi from it, and put it in for seasoning when cooking. It tastes really fragrant and delicious.

I used to think that the best dish in the world was stir-fried meat with black bean sauce! The rich aroma of lobster sauce is matched with the delicacy of pork, and then colored with pepper, which makes people's taste buds multiply and can't stop. They can't even put chopsticks in three bowls of rice at a meal.

Besides lobster sauce, sauerkraut is also my favorite. Generally, pickled vegetables soaked in jars include sour beans and sour radishes. These two kinds of sauerkraut are delicious without meat, and fried with Chili is also delicious. The sour beans are cut into thin dices, sometimes chopsticks are difficult to pick up, so I scoop them up and have a good time!

Of course, fried pork foam with sour beans is very popular and delicious in restaurants in the city, but the taste of sour beans always feels less authentic than that eaten by farmers when I was a child.

Another delicious farm food that I have to mention is moldy tofu, which is called rotten tofu in our local dialect and tofu milk in other places. Tofu milk is fermented from fresh tofu, usually made after the winter solstice of a year. At this time, the temperature drops, and tofu is not easy to deteriorate during fermentation. Moldy tofu can't be fried with other dishes. At the beginning of eating, you can only take a small plate and put two or three pieces in the jar, and then taste it with small chopsticks. Its taste is as rich as milk, which makes people memorable.

In addition to the above pickles, dried radish with soy sauce is also the best, that is, first cut the radish into strips to dry the water, then put the dried radish in the hot sauce, leave it for about a week and take it out. Crispy, crisp radish mixed with sweet and spicy sauce is irresistible.

Last but not least, my hometown is famous for its spicy sauce, which was a tribute of the imperial court as early as the Qing Dynasty, and its reputation is far-reaching. Speaking of "Yongfeng Hot Sauce", everyone knows it.

The process of making hot sauce is a bit long. First of all, we should choose fresh and tender red pepper, wash and dry the surface moisture, and then mash it into sauce. Add flour ground from wheat to make it sticky, or add some peeled garlic cloves to make it fragrant, then put it in a sauce jar with a big opening and expose it to the hot sun for a few days, rummaging constantly in the middle to ensure that each lump of hot sauce is bathed in enough sunshine. When the hot sauce is oily and turns into a more attractive deep red, it means that it is almost sunburned and can be stored in a jar.

Whenever you want to eat, take out some chopsticks from the jar. No matter any dish, put some hot sauce in it, and it will be delicious immediately. Like touching hot sauce, the delicious index will rise several stars immediately.

I have eaten many kinds of hot sauce outside, some of which are pickled in oil, but the taste is far less sweet and delicious than that of my hometown.

In addition to the pickles mentioned above, there are dried beans, dried plums, chopped peppers, pickled mustard tuber and so on. In my hometown, and I can't finish it for a while.

Now working in a foreign country, I often eat out with my friends and eat a lot of new dishes, but nothing makes me miss them as much as I miss pickles in my hometown.

Their delicacy lingers in my childhood memory and has become an inseparable part of my soul.

Now I'm working in a foreign country, I often eat out with my friends and eat a lot of new dishes, but nothing makes me miss them as much as I miss pickles in my hometown.

Their delicacy lingers in my childhood memory and has become an inseparable part of my soul. One day, I will make it myself and let people around me taste this kind of humanity.