The people regard food as the sky, and food as the first.

Salt has been a very important resource since ancient times. In ancient times, it was an official-controlled wealth. Anyone who has seen a joke about dry dragons knows that there is a story in the case of salt smuggling, because it was really too expensive at that time. As a result, many people even risk their lives to smuggle.

The most important ingredients of pickles are salt and sauce. First, fresh vegetables must be thoroughly marinated with salt, and then marinated with sauce, so that the sauce thoroughly eats the ingredients, so as to obtain delicious and rich pickles.

The choice of sauce is also very important. There are too many types of sauces in the world. Different countries have different methods of making sauces, and the taste of the sauces is also different.

The country ’s foie gras is developed, caviar is in Roros, and jams, tomato sauces, etc. are available in western countries such as the rice country and the eagle country. The miso sauce in the East Japan is famous all over the world, and the most authentic and perfect sauce is For China, Huaxia said first, but other countries dare not say second.

Because the Chinese people can use more ingredients to make a variety of sauces with a richer export flavor, soy sauce, tomato sauce, sweet noodle sauce, northern miso, chili sauce, etc. It can be said that almost all the sauces are made in Tiannan Haibei. Each sauce is also the ultimate seasoning with endless aftertastes. Some sauces don't even need to be placed in the ingredients, they can be eaten directly with the ingredients.

The most typical example is the miso in the north. Many people know that there is a very famous dish in the northeast, called scallion dipped in miso. Some people will say that there is something good about this stuff. The scallion can't wait to kill someone.

The taste of scallions is really the same. But the difference lies in the different sauces. When many restaurants now serve this cuisine, the sauces have been simplified. They are canned sauces that are now bought from supermarkets. The sauce has advantages and disadvantages. The advantage is that it is easy to eat. It can be eaten after it is bought and opened. The disadvantage is that it does not have home-made sauce, and most of this sauce is bean paste.

In the north of the past, the sauce was not made with watercress, but with flour, specifically with a steamed bun, to make it moldy, and then exposed. After the sun was in place, stir in water and add sauce , And then cover it with a layer of plastic film or other things, and put it on the roof or on a high shelf for exposure. At this time, you can't ignore it, but you must stir it at intervals to let it ferment. Completely fermented.

During each stirring process, you will find that the color of the miso will change. It may even become green at first. After the drying time, it will turn brown and red. This time, it is actually ready to eat. The flavor is already very strong, but it is not perfect. The most perfect miso is still behind. When you continue to stir and stir, the color of the miso will continue to deepen until it turns black at the end. It ’s the same as asphalt, but when you pick it up with chopsticks or green onions, you ’ll find that it ’s not black, but a deep red sauce. The color is extremely thick and the taste is extremely delicious. You can smell it even far away. This kind of sauce flavor makes people flow.

This miso is the true northern miso. With this miso, you do n’t need to add soy sauce at all. Instead, you can use this sauce to solve it perfectly, and it tastes much better than soy sauce. A lot of health because this is the greenest sauce without any chemicals added.

High-quality sauces and high-quality ingredients are combined together to form the world-famous Chinese pickles.

Mo's pickles in southern Henan Province were already a tribute in the Qing Dynasty, and were a favorite food of the emperor of the palace.

Kyoto Robiju is the most famous pickle at the moment because it has been served in a state banquet.

In addition, Yangzhou pickles are a long-established pickles, which became very famous during the Tang Dynasty and are now sold at home and abroad.

There are other pickles in other places, such as North Shaanxi pickles, Northeast pickles, etc., are also extremely famous.

Spicy cucumber with honey sauce, this is a very common pickle, which is found in many places in China, because this pickle tastes good, the sauce has a strong flavor, and it is slightly sweet, making it memorable and unforgettable It's marinated, but it still has a very crispy texture when you eat it, which means that this kind of food can change the taste of cucumber, but it can't change the texture of cucumber. This is the top sauce cucumber. .

After Ye Fei finished making honey and spicy cucumber, this dish is actually different from ordinary pickles, because it has a flavor, that is, spicy, so it has one more material than other pickles, that is, pepper.

"Spicy cucumber with honey sauce, this is also a pre-meal dish, very appetizing. For the elderly, it is best to eat this thing before meals. We will present it to everyone next."

After that, Ye Fei took out a few cucumbers from the storage compartment. The cucumbers were small, as if they had just grown, and there were even small yellow flowers on top of them.

"so small?"

"Uh ~ my cucumber grows early?"

"Oh ~~ funny, but really this cucumber is too small. Such a small cucumber has a green taste and is not delicious."

"What kind of plane is it? Gherkins are delicious. That's called Qingxiang Road."

"Don't understand one by one, since Ye Shen uses this cucumber, he must have his intention. You only need to have two eyes."

Ye Fei put a few cucumbers on the table first, and then took out a few more, and they added up exactly ten, each one was a small cucumber, and the top of each cucumber had a small yellow flower .

"Cucumber, this kind of thing should be very familiar to everyone, right? And we have used it in some of the previous cuisines, but they are mainly used to sculpt and decorate, and are not used as the main ingredients, and today this cuisine Our protagonist is cucumber, and everyone has seen it. The cucumber we choose is relatively small. Specifically, it is a newly grown gherkin. The melon flower has not fallen off. This cucumber is also called milk cucumber. Why use milk cucumber? This is one of the tricks of pickling cucumbers. The first is because it is tender, and the second is because it **** juice, especially for the elderly. Easy to chew is the most important thing. "

"As usual, these cucumbers we choose are also very variety, called Qinglong ..."

"Qinglong? Ye Shen, but isn't it strange that the kind of amaranth and jade food is only for the green dragon in the dish?" Exclaimed all over the world.

Ye Fei nodded with a smile, and said, "Yes, I didn't expect my brother to have heard of this cucumber."

"I must have heard that this is the emperor of cucumbers. This is because ten pounds of cucumbers can be exchanged for a jewel."

"What? Brother Xia, are you right? Ten pounds of cucumber for a diamond? Do you know how much it costs?"

"Fuck, jewels, the worst is more than 300,000, ten pounds of cucumber is more than 300,000? This ... this is more than 30,000 yuan, big brother, this Nima is cucumber This is a gourd. "

"Gourds aren't that expensive. I'm drunk too. Ye Shen is really cut out today. Every ingredient is scary."

"Nonsense, it seems like I was unwilling to do it before. Ye Shen did live broadcast for us this time."

"Only Ye Shen dare to do this. Really, I guess only Ye Shen dare to be so cruel."

Ye Fei could not hear from everyone, but he could hear the sound of eating all over the world, and laughed: "I can't change ten pounds of cucumber for another diamond, but I know this kind of cucumber is delicious."

"It's delicious? I'm going. Thirty-one kilos of cucumber leaf **** just said it's delicious?"

"Uh ~~ Brother, don't you say something delicious? Doesn't Ye Shen say it looks good?"

Ye Fei picked up the Qinglong cucumber and showed it to everyone, saying, "Okay, let's continue to make this gourmet. The main reason why we choose this cucumber is the deliciousness I just said, yes, yes It ’s so delicious, it can even be eaten as a fruit. It naturally has a faint sweet flavor, and it will have a lot of aftertaste in the mouth. OK, let ’s deal with them now. ”

Ye Fei took a basin, put these small cucumbers in it, then washed it with water, put it directly on the table, took a cucumber on a cutting board, took a knife, cut it, and a small one in front The cut cucumber was cut off with the melon flower, Ye Fei pulled a knife in his hand and pulled the small cut cucumber directly into the trash bin.

The audience in the live broadcast room was all stunned, one by one, they couldn't wait to get into the computer to go to Ye Fei.

"I took it, Ye Shen started to lose again."

"Thirty thousand pounds of cucumber, what else do you deal with, if I were, I would eat all the flowers in front of me."

"It's a shame to waste, it's too shameful. I don't know how much money was wasted this time."

Ye Fei didn't care so much, even if this green dragon cucumber was a good cucumber, he still had to use its best part, cut the head, and then cut down the melon with a knife and throw it into the trash can.

The audience in the broadcast room rolled their eyes frantically. This guy who thunders and thunders this day, is your plate of salty cucumber too luxurious?

Head to tail, change the knife directly and cut the remaining cucumbers into cucumber strips of uniform length. Each cross-section is square, and the water is stained on the cut surface. It is crazy to see the tenderness.

The remaining cucumbers are also cut into strips ~ lightnovelpub.net ~ Ye Fei puts them into the pot again, adds an appropriate amount of refined salt, and gently grabs them with a few hands to make each cucumber strip Dip in salt and try to marinate evenly.

The invisible camera keeps giving close-ups of the cucumber strips in the basin. Everyone can see clearly. As Ye Fei slowly scratches and mixes, as the cucumber strips are slowly marinated, some water appears in the basin. It is formed after the salt melts, and it also seeps out of the cucumber.

After a while, Ye Fei saw that the cucumber strips were slightly marinated, so he poured the water out of the bowl, and then gently pressed the cucumber strips again with his hands, and some water came out and poured again. .

At this time, look at the cucumber strips in the basin. Each one is a kind of green-yellow. After being salted, the surface is a little darker, showing a teal, watery ...

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