There are also many things to pay attention to when peeling garlic. We all know that garlic grows in the soil, but if you remove the outer skin and garlic braids well, you don’t need to wash the peeled garlic at all, and it will look like a whole set of beautiful garlic.
Su Wan didn't rest for long when she came here, but helped to peel the garlic. She carefully peeled off the outer skin of the whole garlic, leaving only the innermost layer of skin, and then cut off the excess garlic braids.
Because the garlic is very fresh, the peeled garlic is extremely clean and without a trace of dirt.
The reason for not washing the garlic is not to be lazy, but if the garlic is exposed to water, all the water stains inside must be dried. It must be dried in the air, and not dried in the sun, otherwise the taste of the pickled garlic will be destroyed.
If there is water in it, the pickling will fail to some extent. Even if it does not fail, the taste will not be that good, and it cannot be preserved for too long.
Even so, the peeled garlic must be placed in a refrigerated ice cellar. After drying in the shade, the surface of the garlic will be moist and fresh, and there will be no water at all.
The people at Zariku are very patient in making the pickled garlic. No wonder the pickled garlic I just tasted was so delicious.
Su Wan is also a patient person and works hard with us.
Refrigerate the peeled garlic for half an hour and then take it out. The surface is now dry and you can start pickling it. Not much seasoning is needed.
Boil the sugar, sour and salt into water, and let the water cool down. Set the sweet and sour water aside for later use.
On the other side, the jar for pickling sugar garlic is also prepared. It must be cleaned and free of water and oil. Such a jar is best for pickling.
Put the peeled garlic at the bottom of the jar, then pour in the cooled sweet, sour and salt water, seal the lid tightly to ensure that there is no air leakage, and finally put all the jars in a cool place.
Because the garlic used is of relatively high quality and the process is extremely meticulous, the taste is excellent after a year.
If you can't wait that long, you can open the jar and eat it after half a month, and it tastes very good.
Most people will pickle the food half a month in advance for the Dragon Boat Festival, so they can serve it out on the day and enjoy it with their family.
Moreover, pickled garlic, like realgar and mugwort, has the effect of repelling insects.
After May 5th, summer will come and there will be more mosquitoes, snakes and ants, so we really need these insect repellents.
Su Wan and others put the sealed jars in place, and only then did they see how many jars there were, some for pickled vegetables and some for pickled soybean paste. The soybean paste and pickles used in several kitchens all came from here.
But today I won’t eat these, I’ll just eat the pickled garlic from the freshly opened jar!
At noon, cook a bowl of thick porridge and serve it with pickled garlic as a side dish. In the gradually hot summer, such a meal is very refreshing.
Su Wan finally discovered that working in the kitchens or in the miscellaneous warehouse was better than working in the Imperial Kitchen!
These delicious foods never stop!
Things like moxa leaves, sachets and colorful ropes add to the festive atmosphere.
The pickled garlic is an appetizer.
The main course is naturally rice dumplings.
But there are more than a hundred ways to cook zongzi. There is nothing you can't do, and there are all kinds of strange ways to eat it. After all, eating zongzi has a long history and is very well passed down.
But they are roughly divided into two types, sweet and salty.
Just like sweet tofu pudding and salty tofu pudding, there is no better one. It just depends on the different regions and habits, so the preferred types are also different.
Most of the rice dumplings in the north are sweet, with white and date-flavored dumplings being more common.
Most food in the south is salty, but as long as it tastes good, eat whatever you want!
Although the Tianxiang Kingdom's palace is in the north, the circulation between the north and the south is so widespread that officials in the north and the south are almost evenly matched, so naturally both kinds of fillings have to be prepared.
Simply dividing rice dumplings into northern and southern types is actually a bit general.
For example, the north is so vast that different places have different styles. In the south, the zongzi in Jiangsu and Zhejiang are different from that in Guangdong.
So we can only choose those that are relatively distinctive and suit the tastes of the general public.
This is probably the problem of having a too big house and too much food?
If we only talk about the types of rice dumplings, I guess we can make a documentary about it, so the palace selects representative methods, and for the rest, whoever wants to eat something can make it themselves at home.
The dessert department’s rice dumplings come with a variety of fillings, including fresh meat, pork ribs, red bean paste, and red dates.
The four flavors of rice dumplings should be able to meet the needs of most people.
The rice dumplings are made from top-quality glutinous rice and go through seven or eight production processes. The resulting dumplings are absolutely sweet and have a unique flavor.
Soak the glutinous rice in advance for two or three hours before use.
Then cut the meat, stir-fry the meat, mix the glutinous rice, etc.
The processed zong leaves were also brought over. Due to the different cooking methods of northern and southern zong leaves, the leaves are also different in size and texture.
Although it is troublesome to make, it is still very fulfilling to wrap it.
Su Wan mingled among them and tasted the first meat dumpling that was made. The meat was fresh, well-seasoned, and moderately salty and sweet. It had the fragrance of the rice dumpling leaves, and the sticky texture of the glutinous rice itself. It was worthy of being a delicacy that has been passed down for so long.
And by eating this plump rice dumpling, I feel like I’ve saved on dinner!
It’s so nice to celebrate the holidays!
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