Where the pickle noodles are delicious, where the pickles are the most famous

Huangyan hand-made noodles ranking Hand-made noodles are a famous snack in Taizhou, I like to eat hand-made noodles, seven out of ten days are eating noodles, netizens have also posted articles on it about eating noodles, at that time I have not all the statistics, and now I talk about my own views on Huangyan's hand-made noodles, the best noodles from top to bottom are: A Yue mixed face-to-face noodle restaurant, Tianchang North Road The noodle shop in the west of the original district ** now I don't know where to move Meat skin instant noodle shop, the first one on Tayuantou Road Lingtong Building 20 meters to the north, there are large rows, small rows, The small pigs, large intestines, and small intestine rolls are all very delicious Jinyuan Noodle Restaurant, on Laodong North Road, opposite Huangyan Building The first store in Guanyi Community, Guanyi Lane On the edge of Ronghua Building, pickle noodles on Guizhi Street Eight neighborhoods, there are onion cakes for sale, which is very good Zhenzhen Noodle Restaurant, opposite Fengcai on Tianchang South Road Meida Fast Food, Huangchang Road, opposite the Water Supply Building This is just my feeling, and I hope you will express your opinions.

Jiangsu, Jiangsu's dry mixed noodles, made with pickles and shredded meat, tastes very good, I have eaten it.

Of course, the pickled noodles cooked by yourself are the best! ~~

Pickle noodles cooked with heart are the best.

Pasta is delicious in Shanxi. There is a wide variety. Excellent taste.

Mom and grandma make the best food, and it's delicious to make it yourself.

I know that the Kataerchuan at Huijuan Noodle Restaurant in Hangzhou is delicious.

My mother's cooking at home is the best.

The noodles made for themselves by their favorite people are the most delicious.

Chongqing's Wanyou noodles are delicious.

The pickle of dried plum cabbage comes from Zhejiang, and I have heard of plum cabbage and meat, and that dish is made from this pickle. Fresh shepherd's cabbage is salted and dried. This dried plum cabbage has a sour, dry and salty feeling, but it is very appetizing to eat.

2.Tianjin winter vegetables.

The history of this dish has been hundreds of years, this dish is one of the local specialties of Tianjin, and the market is extremely wide, both at home and abroad. Tianjin winter vegetables are golden in color, which can be used to make soup and stir-fry various dishes, which can be said to be the all-round responsibility of the pickle industry.

3.Bellflower pickles.

This dish was created by the Korean people living in Yanbian, China, and the appearance is very beautiful, red, and very appetizing.

4.Dried radish.

This dish is the most down-to-earth, and it can be found in ordinary people's homes and supermarkets. The sweet and sour taste is very appetizing, and it is the best pickle for summer in my opinion.

5. Old Beijing water bumps.

This water pimple is made from the underground part of the mustard greens. Pickling this root in brine gives you the legendary pimple.

6.Snow mushrooms.

This is a pickle that can be found in both the north and the south, and I believe many people have tasted it but don't know what it's called. And the interesting thing is that although there is this kind of dish in the north and south, the method is different in the two places, so it is also very interesting to eat.

Chaoshan pickles.

Chaoshan pickles are a delicious and delicious famous dish, belonging to the Chaoshan cuisine, sauerkraut food, with mustard greens as raw materials and salted and pickled, people often say that "Chaoshan has three treasures, fish sauce, preserved vegetables and pickles", is a common side dish in the home life of Chaoshan masses.

The main production areas of Chaoshan pickles include Didu, Xinheng and other towns in Jieyang, Xiapeng, Tuopu, Lianshang, Wantou, Waisha, Batou and other townships in Shantou, Anbu Town in Chao'an County and Chihu Lake in Fengxi District of Chaozhou.

Here's how to do it.

1. Prepare the large vegetable buds.

2 large vegetable buds are washed and cut into large pieces, which is a washed and cut large vegetable beat.

3. Put the cut vegetables to dry in the sun and dry them for an afternoon.

4. When it is so soft that it can be marinated.

5 Put a few slices of ginger in table salt, the authentic Chaoshan pickles are pickled with sea salt and southern ginger. Because I bought sea salt and ginger here. I marinated it with the salt and ginger that I usually use for stir-frying.

6. Marinate overnight, the water will come out and soften, put it in a bottle, if the water can't be over, the pickles will be opened with some cool white, some salt, and then poured into the bottle, and the pickles will be fine. Generally, it can be eaten in 3 to 5 days, and it can be eaten raw or cooked with fish and meat.

1. Fuling mustard.

It is located at the top of the list of the most delicious pickles in China, and has become the "world's three largest pickles" along with European pickles and West German sour cabbage. Although the origin of Fuling mustard is no longer elegant, its production process has been passed down and has been included in our country's intangible cultural heritage. It tastes sour and enjoyable, and it goes well with food.

2. Mustard gnocchi.

Friends who have eaten mustard gnocchi should all be post, some post-90s have also eaten, it was the most popular in the countryside in the past, because it was very poor at that time, a steamed bun with mustard gnocchi is a meal, and now with the development of the economy, I haven't seen mustard gnocchi for a long time.

3. Dried plum cabbage.

Dried plum cabbage is a kind of pickle in the south, which can be used as a separate dish for rice, or as a side dish to cook soup, stir-fry, etc., delicious!

4. Korean bellflower pickles.

Korean bellflower pickles are the most eaten pickles when I was a child. Because the elementary school is a closed school, breakfast is often eggs with pickles and steamed buns and porridge, which is full of deliciousness and memories.

5. Snow fern.

It is also pickled with mustard greens, but most of the mushrooms are eaten from the stems and leaves of mustard greens, and they are grown and made throughout the country. The best thing to eat is fried minced pork with mushrooms, bring me 10 bowls of rice!

6. Dried radish <>

Dried radish is the most pickled in winter and is the most delicious.

I ask you about the delicious pickles, I can tell you that there are many delicious pickles, do you think it is the south or the north?

Pickles in the Northeast, pickled white radish, pickled carrots, pickled carrots, as well as all kinds of flower pickles, crushed pickles, etc., these pickles are very delicious, the best pickles should be garlic eggplant pickles, both the taste of garlic and the taste of eggplant, very, very delicious, very good.

<> the best pickles are cucumber slices and pickles, which are delicious to eat.

The delicious thing about cucumber pickles is that they are chewy, refreshing and delicious, and the condiments add to the flavor of this dish.

Cucumber pickles are a good dish to eat, when you have no appetite and don't know the taste of food, eating this pickle can increase your taste buds, enhance your love for food, appetize, and don't feel your stomach rise, both delicious and delicious.

The difference between cucumber pickles and other pickles is that this is a dish that does not need to be completely pickled for a long time, thus losing the fragrance and tranquility of the vegetables themselves, and this dish can be said to be the best pickles in the mixed vegetables, and it can also be said to be the best pickles in the pickles.

Cucumber pickles are unique, cucumbers are the closest to the sweet taste of fruits, the sweetness and refreshing taste of pickles, is different from other vegetables pickled pickles.

Yellow coarse squash pickle is the most distinctive, distinctive, delicious and delicious pickle.

Preparation of pickled peppers, cucumbers, small pickles:

Ingredients: 2500 grams of cucumber, 500 grams of chili pepper, 750 grams of soy sauce, 50 grams of peanut oil, 50 grams of old wine, refined salt, ginger slices, Sichuan pepper, appropriate amount of monosodium glutamate.

Method: Wash the vegetables and let them dry. Slice the peppers and set aside, cut the cucumbers into strips, soak them in salt for 2-3 hours, remove them and dry them for later use.

After the peanut oil is heated, add the Sichuan pepper, and then add soy sauce, old wine, refined salt, and ginger slices to boil after the Sichuan pepper turns yellow. Put it in a dry container, put in monosodium glutamate and sesame oil, let it cool, pour the cucumber and chili pepper into the soup, it is best to soak the vegetables, and you can eat it the next day.

Characteristics: fresh, crispy, fragrant, spicy, salty.

Pickled cucumber Ingredients: 10 kg of cucumber.

Ingredients: 8 taels of refined salt, 3 catties of soy sauce, 1 catty of liquor, 1 catty of sugar, half a catty of ginger, garlic, and pepper, and 2 taels of monosodium glutamate.

Method:1Cut the cucumber in half, sprinkle it with refined salt and water to cover the cucumber, and marinate it for a day and overnight.

2.Take out the cucumber and cut it into about inch sections, wrap it in gauze and put it in a container, put a stone and press it for 24 hours, and then take it out.

3.Bring the soy sauce to a boil and let it cool, add other ingredients (ginger, garlic, pepper slices), and add the cucumber.

Chili sauce Ingredients: 10 kg of red peppers.

Ingredients: 1 kg of salt, 8 taels of sugar, 1 kg of garlic 6 taels, 4 taels of ginger vinegar monosodium glutamate, 2 apples and pears.

Method: Wash and dry the peppers, cut or stir them, and then crush the ginger, garlic, apples and pears. Pour the pepper, ginger, garlic, and salt into the pot and bring to a boil, again.

Add apples, pears, sweet and sour monosodium glutamate and boil, or you can put them all in the pot at once, but be careful not to stick to the pot. Dry.

After cooling, put it in the pickle bottle that you usually save and tighten it, and it will not be bad at the beginning of spring the next year.

If you think the soup is too much, cook it for a while, but the color is not very beautiful.

In addition, there is also a Chinese-style spicy cabbage recipe, I won't write about the method, and the method is the same as other spicy cabbage.

10 kg of cabbage, 1 kg of white radish, 250 grams of green onions, garlic, apples and pears, 150 grams of refined salt and chili noodles, and 50 grams of monosodium glutamate.