Because my hometown is located in a picturesque mountain village with four distinct seasons at the southernmost tip of Henan. There are both blooming spring and snowy winter.
in order to ensure that in the cold winter, the whole family will not eat and serve. At the beginning of October every year, every household will start to store enough dishes to survive the long winter and before the vegetable market in the next spring.
Pickled pickles are undoubtedly the first choice for every household, and also the best choice for every household to invest the lowest cost once and for all.
Compared with pickled cowpea, pickled vegetable is not only a meticulous and tedious project, but also a time-consuming and labor-intensive heavy manual work.
If you want to pickle a jar of sour, delicious and moderately salty pickles, you should not only be meticulous, but also care carefully from seedling raising to transplanting to harvesting and pickling.
What kind of vegetables are suitable for pickled vegetables, when to cut off ripe vegetables for pickling and how to pickle them is the best skill.
when I was a child, I didn't sell seeds, and my mother always picked the pickled pickles with wide leaves and gratifying growth.
This dish was particularly popular in rural areas at that time because it was drought-resistant and insect-resistant, and it was especially popular because it was large enough to fry a large pot with one plant.
Later, with the development of society, all kinds of pickled vegetables flooded the market. In repeated comparison and screening, my mother especially likes the white arrow shaft.
First, the white shaft of the arrow shaft is longer, and the fiber is thinner and softer than traditional spicy dishes, so it tastes more crisp and delicious.
Second, the white stalks of arrowheads don't have as many leaves as spicy vegetables, and we prefer pickled stalks.
Third, the yield of white arrowhead is high, and there are few discarded branches and leaves.
Every year after beginning of autumn, my mother began to sow the white seeds of sagitta into the vegetable garden which had been intensively cultivated in advance. When the seedlings were long enough for transplanting, they were quickly moved to the soil which had been fertilized in advance.
Then, fertilize and irrigate at intervals to catch insects early.
Because she eats by herself, mother will never use pesticides, so catching bugs is the key. If the worm eats the cabbage, that vegetable will basically be wasted.
Because there are pigs and chickens at home, the vegetables grown need no chemical fertilizer, and they are all farmyard manure.
Because of sufficient fertilizer, the transplanted arrow shaft will grow lush and big leaves after one month.
at this time, you can consider harvesting.
First, the pickled vegetables should not be too old, preferably not more than 4 days, or they will taste like chewing straw and lose the sour, crisp and delicious taste of pickles.
second, the weather turned cold, and the crisp and tender arrow shaft could not stand the frost. If you are frostbitten, the pickled pickles will be soft and even have a rotten smell, which is not easy to keep.
when the harvested shaft is white, it is better to be sunny, and hang the cut shaft white on the wire or rope for one or two days.
Then remove the yellow or stale leaves, clean the vegetable roots with a knife, put them in a basket, and then pick them to the pond or the river for washing.
Washing the white stalks of arrowheads is a hard work as well as a technical work. If you want to rub them, you should wash the soil and hold them well. You can't knead the stalks and leaves to pieces, otherwise the pickled products will be shapeless and tasteless.
after washing the shaft white one by one, it is necessary to twist each shaft white into a handful according to the size of each tree or in groups of three or five, and then tie them together with the longest shaft white, so that it is convenient to put them neatly when pickling, and to take them out one by one after pickling.
the process of pickled vegetables is similar to that of pickled cowpeas, that is, a layer of washed vegetables is stacked with a layer of sliced ginger and a layer of salt, and washed Schizonepeta tenuifolia and pepper are also placed on the top, and finally stones washed in advance are pressed.
the difference is that there is no need to put cold boiled water in pickled vegetables, because the washed vegetables themselves have a large water content, and only need to put stones on them.
In order to prevent the stone from being too light to let the pickled arrow white come out quickly, my mother often puts an empty bucket or a wooden board on the stone, and then carries a big bag of wheat or rice on it with my father to ensure that the pickled arrow white comes out quickly until the stone is completely submerged.
Mom said that if not, the pickles that were not submerged within 24 hours would not only be delicious, but also affect the taste of the whole jar of pickles.
After a month's pickling, the original light green arrow shaft white turned into golden yellow and became sour and delicious pickles.
at this time, take them out, chop them up, stir-fry them back and forth in the hot oil fried with shredded ginger, and serve them with one or two chopped morning peppers. It is simply the most wonderful taste in the world. Whether it is noodles or porridge, it can be said that it is a perfect match between people.
You can also separate the stems from the leaves, wash the stems and cut them into sections, and pour sesame oil on them to make them scream.
Stewed leaves with fish and beans limping, or steamed with meat, are all mouth-watering delicacies.
because the pickled vegetables and pickled cowpeas pickled by my mother are the best among all our relatives, there is no more delicious food in the world than the pickled vegetables and pickled cowpeas pickled by my mother, so whether before or after marriage, the pickled cowpeas and pickled vegetables pickled by my mother have become our favorite in life.
Because of our love, it is essential to pickle a large jar of pickles every winter, even though my mother is now over 8 years old and can't do heavy manual work.
Because she saw her own joy and happiness in our satisfied smile, which is the patent of being a mother, and no one can replace it.
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