The first kind: dried radish

I don't know if there is such a thing as dried radish in the north, but in our south, or our side, dried radish is made into dried radish. In winter, there will be many radishes. In order to preserve them, we will dry them and put them in the refrigerator so that we can eat them if we want.

There were many dried vegetables when I was a child. When there is no food, grandma will cook some dried radish, which is very casual. I will eat it for several days. Moreover, dried radish also belongs to pickles, salty, and it will be particularly tired if you eat too much. So when I was young, I really didn't want to eat dried radish at all, but I had no choice but to make do with it, and there would be shadows. Maybe it's been a long time. Recently, I found that the dried radish soaked in advance is not so salty. With the addition of pepper, garlic and soy sauce, frying together is really much more delicious and crisp.

2. The second aspect: sour bamboo shoots

In the season of bamboo shoots, the old people at home will pickle them. They say that the longer the time, the better the taste and the stronger the taste of rice. When I was a child, I would start eating some sour bamboo shoots in summer, stir-fry them, and then eat them with porridge in the morning. It's quite strong. When I was a child, I felt very smelly and refused to eat it. I always say I can't eat, so I won't choose to eat. I want to eat something sour for no reason when I grow up, especially my appetite. Whether I eat with rice noodles or stir-fry, it's delicious, just like sour bamboo shoots in snail powder, which makes me feel soulless. But now there are fewer opportunities to make sour bamboo shoots at home, and I am afraid it will not be clean outside. This is a tangled place.