The people take food as the sky, and the food is salt first.

Salt has been a very important resource since ancient times, and in ancient times it was a wealth controlled by the government, and anyone who has seen the joke about Qianlong knows that there is a story about the case of selling smuggled salt, because this thing was really too expensive at that time, and many people even risked their lives to smuggle it.

The main adjuncts of pickles are salt and sauce, first of all, the fresh vegetables should be thoroughly marinated with salt, and then marinated with sauce, so that the sauce can thoroughly eat the ingredients, so as to get delicious and rich pickles.

The choice of sauce is also very important, there are so many types of sauce in the world, different countries have different ways to make them, and the taste of the sauce is also different.

The country has foie gras, Erros has caviar, Western countries such as rice and eagle countries have jam, tomato sauce, etc., and the miso soy sauce of the East Japan country is famous all over the world, and if you want to say that the most authentic and perfect country to make sauce, Huaxia says first, and other countries dare not say second.

Because the Chinese people can use more ingredients to make a variety of sauces with richer flavors, soybean paste, tomato sauce, sweet noodle sauce, northern mish, chili sauce, etc., it can be said that almost all sauces are made in Tiannan and Haibei, and each sauce is also the best seasoning that makes people have endless aftertaste, and even some sauces do not need to be placed in the ingredients at all, and can be eaten directly with the ingredients.

The most typical is the soybean sauce in the north, many people know that there is a very famous delicacy in the Northeast, called green onion dipped in sauce, some people will say that this thing has something to eat, and the green onion can't wait to choke people to death.

The taste of green onions is indeed the same, but the difference lies in the difference in the sauce, when many restaurants now serve this delicacy, the sauce has been simplified, and they are some canned sauces bought from the supermarket, this sauce has advantages and disadvantages, the advantage is that it is easy to eat, you can eat it after buying it and opening it, the disadvantage is that it does not have home-brewed sauce, and most of this sauce is bean paste.

In the north in the past, the sauce was not made with watercress, but with flour, specifically with steamed bread, so that it was moldy, and then exposed to the sun, and after the sun was in place, add water to stir, put in the sauce koji, and then cover it with a layer of plastic film or other things, and put it on the roof or on the high shelf of the production to expose to the sun.

In the process of each stirring, you will find that the color of the miso will change, at first it will even be a little green, and after a period of time, it will turn brown-red, at this time it is actually ready to eat, the taste of the sauce is already very strong, but it is not the most perfect, the most perfect miso is still behind, and when you continue to expose to the sun and stir, the color of the miso will continue to deepen, until it finally becomes black, it looks like a pot of asphalt, but when you pick it up with chopsticks or green onions, you will find that it is not black, but a deep sauce red, the color is extremely heavy, and the taste is extremely deliciousEven from a long distance, you can smell the flavor of the sauce that makes your mouth water.

This miso is the real northern miso, and you don't need to add soy sauce at all, but you can use this sauce to solve it perfectly, and it tastes much better than soy sauce, and it is much healthier, because it is the greenest sauce without any added chemicals.

High-quality sauces, high-quality ingredients, the two are matched together, thus forming the world-famous Chinese pickles.

Mo's pickles in southern Henan Province were already a tribute in the Qing Dynasty and were a favorite delicacy of the emperors of the imperial palace.

Kyoto Rokubiju is the most famous pickle at the moment, because it has been served at the state banquet.

In addition, Yangzhou pickles are pickles with a long history, which have been very famous since the Tang Dynasty, and are now sold at home and abroad.

There are also pickles from other places, such as pickles from northern Shaanxi, pickles from Northeast China, etc., which are also extremely famous.

Spicy cucumber with honey sauce, this is a very ordinary pickle, which is available in many places in China, because this pickle tastes good, the sauce is fragrant, and the slightly sweet feeling is unforgettable, and the other thing is not to look at this cucumber is pickled, but it will still have an obvious crispy taste when you eat it in the mouth, that is to say, this delicacy can change the taste of cucumber, but it can't change the texture of cucumber, which is the top pickled cucumber.

After Ye Fei finished speaking, he made spicy cucumber with honey sauce, this delicacy is actually different from ordinary pickles, because it also has a taste, that is, spicy, so it has one more ingredient than other pickles, that is, chili.

"Spicy cucumber with honey sauce, this is also a pre-dinner dish, very appetizing, for the elderly to eat some of this stuff before a meal, we will present it to you next. ”

After speaking, Ye Fei took out a few cucumbers from the storage compartment, this cucumber is not big, as if it has just grown, and there are even small yellow flowers on the top of it, which are cute and cute.

"So small?"

"Uh~ My cucumbers are just growing?"

"Poof~~ funny, but seriously, this cucumber is too small, such a small cucumber tastes green, not delicious. ”

"What kind of plane, tender cucumbers are delicious, that's called a clear fragrance. ”

"Don't be foolish if you don't know one by one, since Ye Shen uses this kind of cucumber, he must have his intentions, you only need to have two eyes. ”

Ye Fei put a few cucumbers on the table first, and then took out a few, adding up to exactly ten cucumbers, each of which was a small cucumber, and there was a small yellow flower at the top of each cucumber.

"Cucumber, this kind of thing should be very familiar to everyone, right? And we have also used it in some of the previous delicacies, but they are mainly used to carve and decorate, and not as the main ingredient, and today our protagonist of this dish is cucumber, everyone has also seen that the cucumber we choose is relatively small, specifically the tender cucumber that has just grown, the melon flower has not fallen off, this cucumber is also called cucumber, why use cucumber? This is a trick to pickling cucumbers in sauce, the first is because they are tender, and the second is because they are easy to absorb juice, especially for the elderly, and easy chewing is the most important thing. ”

"As in the past, these cucumbers we use are also extremely variety, called Qinglong ....."

"Qinglong?Ye Shen, but isn't that kind of elixir jade food unusual, just for the green dragon in the dish?" exclaimed all over the world.

Ye Fei nodded with a smile and said, "That's right, I didn't expect that Brother Tianxia had also heard of this cucumber." ”

"I've definitely heard of it, this is the emperor of cucumbers, and this is the existence that ten catties of cucumbers can be exchanged for a treasure diamond. ”

"What? Brother Tianxia, you are not mistaken, right? Ten pounds of cucumbers for a treasure diamond? Do you want to know how much a treasure diamond costs?"

"Damn, treasure diamond, the worst one is more than 300,000 yuan, and ten catties of cucumbers are more than 300,000 yuan...... More than 30,000 pounds, big brother, this Nimana is a cucumber, this is a golden melon. ”

"The gourd is not so expensive, I am also drunk, Ye Shen is really out of the way today, every ingredient is scared to death. ”

"Nonsense, it seems that I was reluctant to do it before, and the time Ye Shen did a live broadcast for us was not Sheben's. ”

"Only Ye Shen dares to do this, really, I estimate that only Ye Shen dares to be so ruthless in the whole universe. ”

Ye Fei couldn't see everyone's news, but he could hear the voice of eating all over the world, and said with a smile: "I don't know if ten catties of cucumbers can be exchanged for a treasure diamond, but I know that this kind of cucumber is delicious." ”

"Delicious? I'll go, 30,000 catties of cucumber Ye Shen just said it was delicious?"

"Uh~~ Brother, don't say it's delicious, what do you say?

Ye Fei picked up the Qinglong cucumber and showed it to everyone, and said: "Okay, let's continue to make this delicacy, the main reason why we choose this cucumber is that it is delicious as I said just now, yes, it is really delicious, it can even be eaten as a fruit, it naturally has a faint sweet fragrance, and it makes people have an endless aftertaste when eaten in the mouth, okay, now let's deal with them." ”

Ye Fei took a basin, put these small cucumbers in it, then cleaned them with water, put them directly on the table, took a cucumber and put it on the cutting board, took a knife, and went down with a knife, a small piece of cucumber with melon flowers in front was cut off, Ye Fei pulled the knife to the side, and directly pulled this small piece of cucumber into the trash can.

The audience in the live broadcast room was trembling all over, and they all wanted to get into the computer to play with Ye Fei.

"I'll it, Ye Shen is starting to lose again. ”

"Thirty-one pounds of cucumbers, what are you going to do, if it were me, I would even eat the melon flowers in front of me. ”

"It's a shame to waste, it's a shame, I don't know how much money was wasted by this knife. ”

Ye Feicai didn't care so much, even if this Qinglong cucumber was a good cucumber, he had to use its best part, cut off the head, and then cut off the melon with a knife and threw it in the trash.

The audience in the live broadcast room rolled their eyes one by one, this guy who thundered and struck in the sky, your plate of salted cucumbers is too extravagant, right?

Remove the head and tail, directly change the knife to cut the remaining cucumber into cucumber strips of the same length, each cross-section is square, and the cut surface is stained with water, looking tender and maddening.

The remaining cucumbers were all cut into strips, Ye Fei put them into the pot again, added an appropriate amount of refined salt, and gently grabbed and stirred a few times with his hands, so that each cucumber strip was stained with salt, and strived to be able to marinate evenly.

The invisible camera has been giving a close-up of the cucumber strips in the pot, and everyone can see it clearly, as Ye Fei slowly grabs and mixes, as the cucumber strips are slowly pickled, some water appears in the pot, which is formed after the salt melts, and there is also oozing out of the cucumber.

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

At this time, look at the cucumber strips in the pot, each one presents a kind of blue-yellow, and the color on the surface is a little dark after being salted, showing a dark cyan, watery and ......

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