Duck Leg Pickled Vegetable Soup
by Lao Fang Xiaoyu
Favorite
Difficulty
Normal
Time
30m
Serving
3
We have: the customs of Xiaoxue pickled vegetables and Daxue cured meat; when you mention pickles, you instantly remember the trembling and anticipation of childhood when a large number of pickled vegetables were washed with cold water every year, and the good memories of Harazi! Pickles and bacon played an important role in Nanjing in the old days. Not only the common people could not do without them, but even the dignitaries and the nobles loved them very much. There are many interesting stories in them. In the era of economic backwardness and lack of materials, and the winter was particularly cold, fresh vegetables were originally scarce, and it would be even more troublesome if there were days of rain, snow and freezing; it was exactly what Old Nanjing said: rain and snow closed the door and fell into the pickles. At this time, the pickles play an important role in adjusting the gap. Therefore, the pickles are like sauerkraut in Northeast China and pickles in Sichuan, which are necessary for every family to store in winter. It is cheap, easy to store, delicious, suitable for the taste of Nanjing people. It can be eaten raw or cooked. It is crispy when eaten raw. "Tofu and pickled vegetable stem bone soup" is our Nanjing people’s great love. Almost every family will cook it every three to five. After slow stewing, all the salty taste of the pickled vegetables melts into the tofu, pork bones and soup, and the meat is soft and rotten. , The soup is salty and fragrant, super delicious. After the beginning of the spring, every household will take out the pickled vegetables left in the jar (in fact, they are more pickled for the purpose of drying the dried plums), and gently break them one by one to form a fork, and insert them side by side on the bamboo poles and dry the clothes. It is dried on the rope and made into dried vegetables. The freshness, crispness and fragrance will never lose to Shaoxing mold dried vegetables. Children’s favorite "youbuzi" (fengcai) is the heart of the cabbage picked when pickling pickles. After it is air-dried, chop it up with peanuts and dried tea, mix with some troublesome oil, and drink wine. Bibimbap is excellent; there is another way to eat it. When the pickles are almost hot, stir-fried broad beans with "rotten pickles" is also a special Nanjing dish. Yuan Mei, a scholar of the Qing Dynasty, also said in his "Suiyuan Shidan": "When you get winter pickles when you are in dog days, it is a cheap thing, but it turns out to be a treasure."
Nowadays: young people don’t eat pickles because of improvement in their lives or due to health and other reasons; but there are still some people, especially the elderly Nanjing people, who still talk about pickles every winter. I think more of them are nostalgic. Love is in it. Although I don’t pickled vegetables anymore, I still bring some from my relatives every year to try it out. In addition to the pork bones and duck meat stewed in the soup, the taste is also very delicious~~~
Nowadays: young people don’t eat pickles because of improvement in their lives or due to health and other reasons; but there are still some people, especially the elderly Nanjing people, who still talk about pickles every winter. I think more of them are nostalgic. Love is in it. Although I don’t pickled vegetables anymore, I still bring some from my relatives every year to try it out. In addition to the pork bones and duck meat stewed in the soup, the taste is also very delicious~~~
