Excerpt from "Secrets at the Table"
My mother took me to a construction site and asked the foreman for a piece of earthwork. The foreman drew a white line on the earthwork, dug up the earthwork in the line and paid 20 yuan. Mother said, "Dig, dig, there will be meat to eat tonight."
After only digging for a while, my hands became soft and blistered. Mother gesticulated and said, "I have two yuan." Dig, and then I'll get two yuan. " I (supported, supported) for a while, and finally I couldn't dig. Mom said; "Have a rest before you do it." I just do this for a while and have a rest, while my mother always keeps doing it. I remember it was early autumn, and it was still very hot. My mother's clothes are wet and dry, dry and wet. It's too bitter for me to eat.
At the end of the day, we finally finished digging the earth. Mother took 20 yuan's money from the foreman. I can't even walk. My mother carried me on her back, went to the market and asked me whether I liked fish or meat. I said I like them both.
Extended data
The important difference between pickling and pickling is the different salt concentration. The technological process is roughly as follows: taking Chinese cabbage as an example, when pickling, the Chinese cabbage is layered and sprinkled with a small amount of salt, and after two or three days of pickling, it can be fermented into sauerkraut; The role of salt in salinization is to prevent Chinese cabbage from rotting during fermentation.
When pickling, salt is also sprinkled layer by layer, and the amount of salt is greater. After the pickled vegetables are put away, do not add water. Generally, salt will "kill" the water in vegetables in about ten days. At this time, if the water has not eaten the vegetables, you can add a small amount of water to make the pickled vegetables all under the salt water, so that the vegetables become pickles.
Baidu encyclopedia-curing