"Anchor, try this, it will taste even better with the noodles."

The little girl pushed the porcelain white plate over, and each placed a plate of white-looking kimchi radish, a plate of green cilantro and a plate of sauerkraut.

Li Xiao heard this and picked up a piece of kimchi from a small plate and put it into his own bowl.

The noodles that just came out of the pot are still steaming hot and even a little hot, but in the face of such deliciousness, how many people can resist the temptation and keep their chopsticks from moving?

The steaming noodles mixed with a piece of cold kimchi entrance is like a different kind of enjoyment.

"Well, this kimchi is sweet and crispy, and it tastes cool with the steaming noodles. It tastes like ice and fire in your mouth, which is particularly satisfying."

Li Xiao picked up a piece of radish and chewed it in his mouth, so fans heard the crisp chewing sound of "cracking" in his mouth.

Just listening to the sound, you can know how crispy the kimchi in Li Xiao’s mouth is!

Li Xiao picked up some radish and chopsticks and pickled cabbage.

The color of this sauerkraut is very similar to the old sauerkraut in Sichuan, but it looks different.

Although this sauerkraut is very similar to that of old sauerkraut, Sichuan sauerkraut is usually a long piece, while this sauerkraut is cut into pieces.

It was obviously cut before pickling.

I heard that this kind of pickled vegetables is made by women in almost every household in the local area.

Li Xiao tasted another bite of cold coriander.

Cilantro also has chili and cold sauce.

This dish...is definitely delicious for people who like cilantro, but for people who don’t like cilantro, it’s a disaster.

There are also pickled peppers in the store, and some are also placed in the small plate, but they taste just ordinary pickled peppers. They are probably bought, not made by themselves.

In such a small shop, there are as many as four types of kimchi and sauerkraut that are provided for free for customers.

This shows that Weishan people love these pickled vegetables.

"I already know how this kimchi is made!"

Li Xiao chewed the radish in his mouth "crack" and took another sip of the noodle soup.

The salty and fresh taste is accompanied by the crumbs of chili and chopped green onions and sesame seeds in your mouth, which is very satisfying.

Even a bowl of noodle soup can be made so delicious!

"Wow, the anchor is really amazing. I found that as long as it is something he has eaten, he can give it a way!"

"It's really amazing..."

"Of course my husband is amazing, after all, this is the man I like."

"Draw your sword and love rival!"

"It's obvious that he can rely on his appearance, but he just needs to rely on his talent."

"For such anchors, please give me another ten, no, one hundred!"

"m9('Ѐд')!!! Stop me in front of you!! Can anyone who comes here replace us?! Our anchor is unique!"

Of course, there will also be some discordant remarks, such as this one.

"This anchor must be hyping it. How could he know how to do it after taking a bite? It must have colluded with the boss!"

"I want to tell you that this anchor must have collected money from the store, to promote the store, and it is all scripts!"

After saying this, Li Xiao's old fan came up to criticize him: "What are you talking nonsense!"

"If you can't do it yourself, do you think others can't do it either? You lemon essence!"

"Why do you say that to our anchor!"

"It's true that he is a keyboard warrior. In reality, Wei Nuonuo takes a heavy blow on the Internet, right?"

"Old fans reported that I have been following this anchor for a long time, and I have even met this anchor, and it will definitely not be a script!"

"I also testify that the anchor's live broadcast is true, and there is no script!"

"I am the store owner of a certain store. I have met an anchor who came to visit me before. We did not give the anchor money to help promote it, and we even made money."

"The anchor is very good. Just try the things in our store and you will know what is done."

"And our store is very popular, and customers have to queue up every day. How could we find someone to promote it when we are too busy?"

Such a scene in the barrage is already normal.

Li Xiao symbolically persuaded him: "Don't argue, let's talk about the matter of visiting the shop. Those who believe it will naturally believe it. If you don't believe it, we can't do anything, right?"

"If you don't like watching, please block my live broadcast room. Don't interfere with the viewing experience of other viewers, okay."

Those dark guys were quiet for a while.

Then it appeared again: "Why should I listen to you? I can watch any live broadcast I want!"

"That's right, which onion are you?"

Not long after, someone reported the two people, so the two were warned.

If they make some bad remarks, their number will be permanently blocked.

The barrage finally quieted for a while.

Li Xiao began to introduce the way to cook this kimchi.

"This kimchi is made of white radish and cabbage."

"Prepare some white radish, cabbage, chili noodles, large ingredients, ginger, salt, rock sugar, garlic."

"Put salt in cold water and boil the water. The water should be about 20-30% of the jar capacity, not too much. You can put a little more salt."

"The boiling water here is mainly for sterilization. If you use pure water, this step can also be omitted."

After a pause, Li Xiao continued to introduce: "Then it is the routine steps for kimchi. Prepare a kimchi jar, wash and disinfect it. Be careful that the jar cannot be stained with grease, otherwise the kimchi will break."

"Fill salt water into the jar and add one or two sorghum wine. Other wines don't work. The kimchi fungus is actually from sorghum wine."

"Then put red pepper, ginger and garlic in the jar, and you can add more here to increase the taste of kimchi. And these dishes should be kept in the jar, and they have the effect of sterilizing and enhancing the taste."

This chapter is not finished yet, please click on the next page to continue reading the exciting content below! "After 3 days, you can pay attention to carefully observe to see if there are bubbles around the pepper. At the beginning, there are one or two very small bubbles, and if you don't pay attention, you can hardly see them. If there are bubbles, even if it is a bubble, it means that the fermentation is normal."

"The original juice of kimchi fermented is ready. Kimchi is an anaerobic bacteria. Here you should pay attention to the sealing of the mouth of the jar. Then you can put radish, cabbage and other kimchi you want to eat in the original juice."

"Most of Weishan kimchi are filled with white radish and cabbage. Although the cabbage is green when put in, it will be white after being soaked. It tastes crisp and sweet, and is very delicious."

"Next, let's talk about the recipe for Weishan's specialty water pickled vegetables."

Li Xiao pointed to the plate of kimchi in the small plate that looked like Sichuan old sauerkraut, and said, "Weishan is a place where ethnic minorities gather. The women here make kimchi and pickles in large quantities."

"Yes, this dish is called pickled vegetables in the local population."

"There are also many vendors selling this kind of pickled vegetables in the vegetable market. This kind of pickled vegetables will be very sour after pickling for a long time. If the pickled time is short, it will be slightly sour and has a crispy taste."

“This is also very simple.”

"I bought some local specialty vegetables, washed them and hung them on the ropes to dry for a few days."

"After a few days of drying, the water on the vegetables evaporates, and there is no moisture on the surface and the pickled vegetables are very wilted but not shriveled, so you can make pickled vegetables."

"Chop the wilted vegetables into the container, then add chili noodles, white wine, salt, white sugar, and by the way, and shredded carrots. Put them in a clean and unpasteful jar, seal and ferment, and it is best to put them in a cool place."

"As for the length of fermentation, it is judged based on the temperature, and it is usually only made in autumn and winter."

"There is no specific standard. Some people pickle vegetables and sell them after only five or six days, while others have to wait a month or two before opening their pickle jars."

After Li Xiao finished speaking, he got up from his seat and said to his fans: "Okay, you have to take me to another store next?"

"Yes, the other store is not far away, right next to it."

When the little girl saw that Li Xiao had introduced the way to pickle vegetables, her eyes were shiny.

As a local, she certainly knew that what Li Xiao said was correct.

Because in my own home, my grandparents and even my mother make pickled vegetables like this!

However, some of the pickled vegetables sold outside were indeed sold after just a few days of production.

On the barrage, the few dark guys ran out and jumped around again.

"Is this anchor wrong? Why do you talk about kimchi?"

"Kimchi is obviously the characteristic of Kanzi Country!"

"That's right, only Kanzi Country can make kimchi, and only Kanzi Country can eat kimchi!"

"Does the anchor want to steal the kimchi culture as his own? It's so shameless!"

Everyone clicked on the homepage of these two people and saw that they were still the two keyboard warriors just now.

Haven't you been warned, why dare you come out and jump around?

Before Li Xiao could speak, fans first started to confront these two people:

"You two probably are not from our own country."

"No one in his country would say such words to disgust people."
To be continued...