"Pickled? Why are you pickled, I have eaten pickled beans, either sour or salty to scratch my throat, and there is a sour smell, but you are completely different, the color is yellow and clear, and it is different from what I have seen before. ”

Shui Yiren couldn't help blinking his eyes, and asked suspiciously, "Is it because your cook didn't pickle it?"

Sour smell, that is, not preserved, in the middle of the oil stain or the beginning of the blister will stink, sour and salty are because of the salt shelving more and less, she also knows that people here have always been reluctant to put salt when cooking.

Although in modern times, less oil and low salt are required, but in ancient times, when the material conditions were low, meals without oil and salt were really difficult to eat.

"Why didn't I marinate it well, my chef took it out and it was also a chef, but the sauerkraut she made always had a sour smell, it didn't have the fragrance of your home, and the taste was not as good as yours." Tong Qian said and put another one on the plate and sent it to his mouth.

Shui Yiren smiled and didn't speak again, but went to bring him a small jar out, guessing that this guy must be hungry for his own sauerkraut. For their own pickled water, Yiren is still very satisfied.

Her sauerkraut not only has a good grasp of saltiness, the most important thing is whether the sauerkraut is delicious, we must see if the ingredients are enough, just a handful of salt can not pickle good sauerkraut, the most important thing is to add garlic and ginger, as soon as these two seasonings are added, the taste has to be improved several grades.

And her capers not only add these seasonings but also add chili peppers to enhance the flavor, the taste is even more multi-layered, slightly spicy in the sour, crisp and delicious. Just into the mouth is appetizing sour aroma, chewing will only feel crisp and delicious, very elegant, but after eating will find that the sour and crispy taste hides a trace of spicy, when the aftertaste of this slightly spicy will become more and more obvious, but with a little sour, people can't stop.

"Oh, this jar is for you, take it back and eat it, I still have it at home after eating."

Seeing such a jar, Tong Qian was immediately happy, and unceremoniously took it and said with a smile: "Girl, it's the upper way, but can you tell me how you pickle this dish." ”

How's pickled? It's just pickled, pickles are simple and simple, and it's difficult to say, it all depends on the individual, sometimes it's clear that there is a practice, two people make it, and the taste is different, so the people of Shui Yi can't explain it, and the stall hand said that it was like that.

Tong Qian saw that she didn't say that he was in a hurry, this sauerkraut was the best he had ever eaten, the first one in his life, and he would never find it outside, this was a proper business opportunity, if he couldn't grasp it, then he would be too sorry for his name. Pulling the water, Yirenyuan's face was again piled up with a flattering smile.

"Girl, you don't know, how delicious your sauerkraut is, if it is sent to the capital where vegetables are scarce in winter, it will be a lot of money to make money, just tell me, how to do it, let's make a lot of money."

"It turns out that you hit this idea, but now there are no vegetables for you to pickle in winter, and every household will only grow a little bit of their own food in winter, besides, isn't this pickle just so pickled, pickled in moderation, ginger and garlic plus a little chili, this is all by personal craftsmanship, the practice is almost the same, don't soak it with water, pickles generally have a sour smell."

Shui Yiren suddenly realized, and said in his heart that this Tong Qian loves money more than himself, no wonder people call Tong Qian, a bowl of capers can make him think of it. However, she didn't pay much attention to the pickle technique, and said casually, while starting to put the hot pot base into the special hot pot.