Hi everyone, I know I'm a less active here than normal - but there are reasons keeping me busy, you will know more about them soon! If you want to support me and know some news beforehand, please consider supporting me on Patreon: www.patreon.com/miriaminchina
This is another idea on how to deal with sudden abundance of vegetables that you grew yourself. My mother would simply distribute them to neighbors and nearby orphan house. Apart from keeping healthy relationships with neighbors, sometimes the neighbors would drop by to give my mother fish or meat that they bought from the market. No money involved. The currencies here are appreciation and love.
That's so sweet! We have given away some, but most people here in the village grow their own veggies, most of us face abundance at the same time. But it is a nice idea, thank you for telling me! Your mother seems like a wonderful woman!
The Sichuan long beans, I was told, is to "dip-boiled" in boiling water, firstly to soften them and at the same time killed any pest or in your opinion to rid of any toxic elements. Then they are to be hung up in a shelter for air-drying. After air-drying to store in basket to prevent any fungus growth. Finally oil-fried to serve with special sauce (that info was not told to me). Happy cooking. Btw, Miriam, your vegetable garden is growing up very much like LiZiqi garden :-)
Loved the content...never heard of drying squash before...but have dried green beans when I lived in a high desert when we had too much to deal with and not enough hours in day to can everything. BUT...one of my grandmothers lived remote high desert...and was American Indian. Traditionally she preserved enough green beans in a barrel or huge lard can...by laying them in salt and weighting them down and covered. Then for holidays when there was nothing green to eat (before she had access to commercial canned foods)...she would rinse them off...and boil them with seasoning meat. My Dad said my whole life...those beans were better than anything fresh or canned he had eaten. I later learned that is lactic fermentation that preserves the food. So I decided to do it for him one year...laid them in salt layers in a huge crock thru out the summertime. It actually worked, though at times I thought there was no way this would work cause of the leakage from the crock in the well house. They were delicious...but different somehow from home canned or fresh cooked beans I grew up with. Having no refrigeration...she also fried chickens they would slaughter in fall when laying eggs slowed...and layered them in barrels with hot lard...keeping them for the winter in a root cellar. Now days, I'd probably be afraid to eat them...but as a kid...we just ate granny's food and never worried about it. I think perhaps these methods were the reason all my grandmothers boiled or cooked everything to death before serving it to us...HAHA!
San San is so cute....everytime I see him in the video...I didn't realize I was smiling already.cant wait to see how's the outcome of ur dried beans etc. I will still say I love ur green house .am a vegs n fruits lover....almost a vegan....,u inspires me a lot......lot
To remove water from radishes use a cloth instead of using hands to squeeze. Put all the radishes into the cloth. Tie the cloth ends together over a beam. Then turn the bulging cloth full with radishes to wring dry.
Sweet Miriam! I'm so excited to have found your video channel. Maybe you and your Mother in Law could write a regional cookbook! In the meantime, i wonder if there are fermenting traditions in your part of the world? Wondered especially as you were salt drying those radishes... Anyway, best wishes to you and hope your pregnancy continues beautifully.
If drying and squeezing radishes is something you will do a lot of, a simple press wouldn't be difficult to make. Two heavy blocks of wood with hinges and a handle on the top one. A channel cut into the bottom block for draining, if you want to make it fancy. Something like that sitting on a table will let you use your body weight instead of your muscles. In aby event, I enjoyed the video have decided, I will plant beans in the spring, now that I know how to dry them. Thanks much!!
This brings me back to the days we had to deal with the abundance of two 1- acre vegetable gardens on the farm. We dried a lot of beans, peas, butter beans, apples from the orchards. But we also canned a lot of green beans, sauerkraut, pickles, tomatoes. On top of that we would also freeze certain vegetables like corn and make strawberry freezer jam. Lots and lots of hard work but we didn’t have to go to the grocery very often. When I think about it, my hands still hurt from shelling out bushels of dry peas. 😂🤣 Your dried vegetables looked good. Can’t wait to see what you make with them.
It's a fantastic feeling to pick veggies you've grown yourself. If the kids are a little older, so that they understand a little more i think it will be an even greater experience!
I want to express my gratitude towards your work. Thanks to you videos I am a bit closer to my beloved Qinghai and Tibetan man I love but I can’t be with now. He was the one who has showed me you on-line( some Chinese media). He grew up in rural area near Xining. Sending my greetings from Malaysia now. I absolutely adore your son;) Iwona from Poland
Looks like much work. Which you are certainly not afraid of. I have to hand it to you and the various ways you grow, cook, preserve your food for the coming seasons. I look forward to your lessons on how you use these foods. ALWAYS something to learn from you.
Miriam In China I hv never made it, as I’m not Chinese 🙈but we lived in Taipei for 61/2 years and when ever we went out for a meal we would hv it with steamed rice and other dishes.
I think it’s a chillie preserved radish ( maybe in salt, sugar, vinegar) your mum in law might know, it’s quite dark in colour but it has the radish and the leaves cut fine
凯皓 I’m not Chinese so I don’t know the name, but it’s with the small dishes of pigs ear, beans, pickled cabbage, kinda like kimchi, peanuts and anchovies, they are all little side dishes which people nibble on till the meal is served or eat it with a meal
Two minutes may be too long...though not sure with beans. Most veggies I just dip them briefly into the boiling water to "blanch" them before preserving.
I’m surprised all the veggies in north west China grow so big. I thought the veggies in hash weathers do not grow well and are smaller than in southern China or in tropical weathers.
Miriam, maybe I’m making a mistake and it was pickled mustard greens with the radish 🤦♀️🙈😂😂😂 it used to be such an appetizer I could eat a ton of steamed rice with it 😂 San San is so cute, are you teaching him Swedish, Chinese and English? My cousin is married to a Swedish lady, her name is Ulla
@@MiriamFollin nope, that was first year i did that. I was out of space in my freezer, so decided to dry them. I thought they may be okay in soups. But havent tested it yet.
No, I never have! Now that a few people have mentioned it, I'm curious to try! I wonder if it's possible to use old radish, some of the ones I picked are still unused, but they have dried up inside. Would be nice if I could figure out a use for them!
@@MiriamFollin @Miriam In China Super easy. Peel. Slice thinly or grate, whichever you prefer. Make a sauce using vinegar, honey or sugar, salt, black pepper powder, sliced shalots. Some chili flakes or grated carrots/tomatoes if you want. Adjust seasonings according to your taste and mix in the radish. Perfect sidedish! 😋
That is not a traditional way to preserve food here. Drying and what I guess is similar to pickling is what they usually do. I prefer to learn their ways first, and when I know them I can try other things as well😊
Miriam In China That’s very nice to hear, we ate a lot of drying beans und radish when we were children. My mother und all the neighborhoods do the same say to storage the vegetables. I can see you could sit half squat pretty well just like us. Your garden looks very delightful.
I have mentioned it a little in previous videos, but it's not very interesting, I don't care for it enough. It's just a pile, often with some chickens on top haha.
@@MiriamFollin Lol oh I want to grow my own garden, so it's pretty useful information, but I guess you are right, to most people it's not very "interesting", lol
For radishes and carrots, I think you can just store them some place cool, dark and ventilated, and they would last for a long time. Just like potatoes.
They can also be stored in a box filled with sand. They have to be covered on all sides with sand. That's what people would do in Germany before refrigerators were invented. Works with all roots
No comments about the dying part. Though your vegetables look very large. The beans are way longer than ours sold in the markets. Definately the radishes are very big. Must be very fertile lands.
Hi everyone, I know I'm a less active here than normal - but there are reasons keeping me busy, you will know more about them soon! If you want to support me and know some news beforehand, please consider supporting me on Patreon: www.patreon.com/miriaminchina
You can make spicy 萝卜干!
希望有空闲的时候，可以拍些青海风景美食给大家看，青海湖，塔尔寺，日月山，盐湖等等...可以让网友更进一步了解青海的特色，让你的视频有更深度，谢谢
被油管限流了？
@@元祖ke 😂😂 可以找其他专门拍风景、景点的频道啊，老哥。
你说的那些个地方离住的村子好远的，青海省面积72.23万平方公里，东西长1200多公里，南北宽800多公里。
This is another idea on how to deal with sudden abundance of vegetables that you grew yourself. My mother would simply distribute them to neighbors and nearby orphan house. Apart from keeping healthy relationships with neighbors, sometimes the neighbors would drop by to give my mother fish or meat that they bought from the market. No money involved. The currencies here are appreciation and love.
That's so sweet! We have given away some, but most people here in the village grow their own veggies, most of us face abundance at the same time. But it is a nice idea, thank you for telling me! Your mother seems like a wonderful woman!
The Sichuan long beans, I was told, is to "dip-boiled" in boiling water, firstly to soften them and at the same time killed any pest or in your opinion to rid of any toxic elements. Then they are to be hung up in a shelter for air-drying. After air-drying to store in basket to prevent any fungus growth. Finally oil-fried to serve with special sauce (that info was not told to me). Happy cooking. Btw, Miriam, your vegetable garden is growing up very much like LiZiqi garden :-)
Have you tried pickling them, it retains the enzymes, which is much healthier.
Loved the content...never heard of drying squash before...but have dried green beans when I lived in a high desert when we had too much to deal with and not enough hours in day to can everything. BUT...one of my grandmothers lived remote high desert...and was American Indian. Traditionally she preserved enough green beans in a barrel or huge lard can...by laying them in salt and weighting them down and covered. Then for holidays when there was nothing green to eat (before she had access to commercial canned foods)...she would rinse them off...and boil them with seasoning meat. My Dad said my whole life...those beans were better than anything fresh or canned he had eaten. I later learned that is lactic fermentation that preserves the food. So I decided to do it for him one year...laid them in salt layers in a huge crock thru out the summertime. It actually worked, though at times I thought there was no way this would work cause of the leakage from the crock in the well house. They were delicious...but different somehow from home canned or fresh cooked beans I grew up with. Having no refrigeration...she also fried chickens they would slaughter in fall when laying eggs slowed...and layered them in barrels with hot lard...keeping them for the winter in a root cellar. Now days, I'd probably be afraid to eat them...but as a kid...we just ate granny's food and never worried about it. I think perhaps these methods were the reason all my grandmothers boiled or cooked everything to death before serving it to us...HAHA!
San San is so cute....everytime I see him in the video...I didn't realize I was smiling already.cant wait to see how's the outcome of ur dried beans etc. I will still say I love ur green house .am a vegs n fruits lover....almost a vegan....,u inspires me a lot......lot
Thank you so much!
To remove water from radishes use a cloth instead of using hands to squeeze. Put all the radishes into the cloth. Tie the cloth ends together over a beam. Then turn the bulging cloth full with radishes to wring dry.
好佩服Miriam，一个外国人在青海可以生活这么开心，我曾经也在西宁工作了10年，可是最后我还是逃离了，没有其他原因，只是因为冬天实在是太冷😅
Sweet Miriam! I'm so excited to have found your video channel. Maybe you and your Mother in Law could write a regional cookbook! In the meantime, i wonder if there are fermenting traditions in your part of the world? Wondered especially as you were salt drying those radishes... Anyway, best wishes to you and hope your pregnancy continues beautifully.
Woh all home grown vegs witout perticide
Great stay save n healthy.
The brown of your squash and beans does not affect their nutritional content. Don't worry.
Wow! That's quite a harvest of home grown vegetables. Nothing beats natural and fresh food.
The music is fantastic.
I know, the music is always spot on..
Pickled beans and daikon radishes are really good too! And salt fermenting is even the healthiest way to preserve them.
How ingenius!
If drying and squeezing radishes is something you will do a lot of, a simple press wouldn't be difficult to make. Two heavy blocks of wood with hinges and a handle on the top one. A channel cut into the bottom block for draining, if you want to make it fancy. Something like that sitting on a table will let you use your body weight instead of your muscles. In aby event, I enjoyed the video have decided, I will plant beans in the spring, now that I know how to dry them. Thanks much!!
We eat salt-preserved radish a lot, sometimes scrambled eggs with them.
Wow, dried squash and green beans I never have done before. Interesting and then how to use later in cooking will be another great video. :)
Wow that’s a huge radish!
I'm interested in seeing how you dried veggies . And use them later in cooking .
What a good harvest Myriam!!!
This brings me back to the days we had to deal with the abundance of two 1- acre vegetable gardens on the farm. We dried a lot of beans, peas, butter beans, apples from the orchards. But we also canned a lot of green beans, sauerkraut, pickles, tomatoes. On top of that we would also freeze certain vegetables like corn and make strawberry freezer jam. Lots and lots of hard work but we didn’t have to go to the grocery very often. When I think about it, my hands still hurt from shelling out bushels of dry peas. 😂🤣 Your dried vegetables looked good. Can’t wait to see what you make with them.
Loved watching this video so interesting you work so so hard
Your veggies look amazing!
Thanks Miriam for sharing your videos. They always make me smile. I love your garden and am hoping to do something similar in our yard with my kids.
It's a fantastic feeling to pick veggies you've grown yourself. If the kids are a little older, so that they understand a little more i think it will be an even greater experience!
I want to express my gratitude towards your work. Thanks to you videos I am a bit closer to my beloved Qinghai and Tibetan man I love but I can’t be with now. He was the one who has showed me you on-line( some Chinese media). He grew up in rural area near Xining. Sending my greetings from Malaysia now. I absolutely adore your son;) Iwona from Poland
Look forward to your future videos.
awesome
Can also marinate the long beans in salt.
Looks like much work. Which you are certainly not afraid of. I have to hand it to you and the various ways you grow, cook, preserve your food for the coming seasons. I look forward to your lessons on how you use these foods. ALWAYS something to learn from you.
Hardworking's lady,
White radish can add brown sugar + vinegar + chili + cucumber + carrots = v nice cool dishes! 😋
Great harvest Miriam for all the hard work
Sansan is so cute！❤️
Beautiful footage, as always! 💖
I love dried beans. It’s good to cook with ribs.
We used to eat pickled radish and it’s leaves when we lived in Taipei as a side dish, it’s delicious
Oh, you pickled the leaves as well? Interesting! I don't know if they pickle radish here!
Miriam In China I hv never made it, as I’m not Chinese 🙈but we lived in Taipei for 61/2 years and when ever we went out for a meal we would hv it with steamed rice and other dishes.
I think it’s a chillie preserved radish ( maybe in salt, sugar, vinegar) your mum in law might know, it’s quite dark in colour but it has the radish and the leaves cut fine
@@lindamay3759 Wait, in a dark colour. That's interesting, is that kind of small dish before a meal, ppl call it as前菜 小菜 開胃菜in Chinese.
凯皓 I’m not Chinese so I don’t know the name, but it’s with the small dishes of pigs ear, beans, pickled cabbage, kinda like kimchi, peanuts and anchovies, they are all little side dishes which people nibble on till the meal is served or eat it with a meal
Great content. Keep going 👍. Greeting from Malaysia.
Thank you so much!
很有那种意境，爱了爱了
Great video Miriam !!
Thank you!
Great job ,Miriam !! Congratulations !!👏🌈❤
I normally shock the green beans after boiling in cold water to preserve the green color. Maybe try that?
I did that for one of my batches, but maybe wasn't quick enough!
Two minutes may be too long...though not sure with beans. Most veggies I just dip them briefly into the boiling water to "blanch" them before preserving.
You can also use ice in the cold water.
Healthy food😍😍😍
Keep going，love you
Thank you!
I hope one day I can meet the same love as you!
你好米粒一家❣️几天前第一次发现了你们拍的视频，看到你和你的家人，过着天然而悠雅🉐️生活，印象深刻的是，你和你的家人常常带着幸福的笑顔，那是对生活充满着
热情，浪漫……，💕创造着自己的价值去溶入现时生活的美好，三三可爱的宝宝一天天长大了，丈夫的母亲纯朴自然而美丽的心灵，深々打动着我的心💖你们的笑顔是最自信的能量，你们的故事，告诉了人们这才是真实
幸福而愉快的生活，毎一次的努力都是又一次快乐的开始……❗️感謝你们精心🉐️准备，让我感受到愉快，开心❣️为你们而娇傲👍谢谢你们米粒一家，祝福你们全家安康幸福，吉祥美满🍀🍎🍀
善良的朋友，也祝你家和万事兴
凯皓 谢谢你的回信❣️来自曰本东京的敏敏🍎
ahahahaha at 4:00 you put the radish down and the chicken came out 😂😂
I love these beans 😍sadly they are quite expensive in Germany when you buy them from the chinese supermarkets
I’m surprised all the veggies in north west China grow so big. I thought the veggies in hash weathers do not grow well and are smaller than in southern China or in tropical weathers.
干豆角一般炒肉比较多，你们如果是素食可以试试和鸡蛋、辣椒、葱一起也很好吃。或者试试加鸡蛋炒面炒饭。
Interesting .🤔
Молодец! И сынок трудится, красота!👍👏
Sansan is a good and helpful baby.
I like your all video
👍
Not exhausted working in garden with such cute boy around.
Miriam, maybe I’m making a mistake and it was pickled mustard greens with the radish 🤦♀️🙈😂😂😂 it used to be such an appetizer I could eat a ton of steamed rice with it 😂 San San is so cute, are you teaching him Swedish, Chinese and English? My cousin is married to a Swedish lady, her name is Ulla
I'm curious how the dried veg is traditional stored for winter. Can you share this?
I cant wait to see those videos of cooking it)) i dried a lot of zuccini this year, we have a TON. But now i dont know what to do with them:D
Haha, that's cool! Have you dried them before? If do, how did you use them? I'm not sure how to, I rely completely on my mother-in-law.
@@MiriamFollin nope, that was first year i did that. I was out of space in my freezer, so decided to dry them. I thought they may be okay in soups. But havent tested it yet.
I really love your videos. Hope you could also put pinyin translation 😊
nice video
The radish juice could be cooked into a soup with some pieces of meat or bacon.
Do you preserve vegetables for winter the same way in China at your hometown? Or you have green house that supple fresh vegetables all winter?
Você não faz como o kinchi, ou outros fermentados, para o inverno, da comer até no verão.
What do Swedish people do with all their excess crops before refrigerators?
Your little boy is growing, he will be a handsome little.
I love this life style, unfortunately i have 2 kids need to stay in big city for education, or I will move to rural area definately
How did u grow them so well?
很漂亮 很和谐 一切都很有吸引力的一支影片 😍😌
Have you also tried preparing pickled radish?
No, I never have! Now that a few people have mentioned it, I'm curious to try! I wonder if it's possible to use old radish, some of the ones I picked are still unused, but they have dried up inside. Would be nice if I could figure out a use for them!
@@MiriamFollin @Miriam In China Super easy. Peel. Slice thinly or grate, whichever you prefer. Make a sauce using vinegar, honey or sugar, salt, black pepper powder, sliced shalots. Some chili flakes or grated carrots/tomatoes if you want. Adjust seasonings according to your taste and mix in the radish. Perfect sidedish! 😋
这种萝卜适合做咸菜
@7:23 - Toxin? Your garden is basically organic though.
刀工不错啊
Why don’t you can your beans in glass jars -using a waterbath.?
That is not a traditional way to preserve food here. Drying and what I guess is similar to pickling is what they usually do. I prefer to learn their ways first, and when I know them I can try other things as well😊
Miriam In China That’s very nice to hear, we ate a lot of drying beans und radish when we were children. My mother und all the neighborhoods do the same say to storage the vegetables. I can see you could sit half squat pretty well just like us. Your garden looks very delightful.
Waterbath canning of beans and pumpkins is difficult. They easily become bad. Tomatoes and fruits are much easier to handle.
You guys grow organic? Can you do a video on your compost?
I have mentioned it a little in previous videos, but it's not very interesting, I don't care for it enough. It's just a pile, often with some chickens on top haha.
@@MiriamFollin Lol oh I want to grow my own garden, so it's pretty useful information, but I guess you are right, to most people it's not very "interesting", lol
擦子擦的和刀切的口感不一样，可以做一部分切粗一点的萝卜干。
Does the drying of vegetables affect his nutritional value?
宝宝好可爱
大白萝卜 muli
You could bring some seeds from your country！
妹子呀，那叫豆角。Sis, green beans is called “doujiao” in Chinese. Daikon reddish: 白蘿蔔，白萝卜；red reddish: 小水萝卜；carrot：胡萝卜， 红萝卜。
在我们村，管那玩意儿叫四季豆
俺们村里也这么叫。
@@vgloverinbeantown 拿Roser一起焖面，内味儿，真叫个绝
Dried beans are supposed to be brown and yellow.
我很喜欢四季豆！但是我居然对四季豆过敏！哪怕用水煮过！小时候有一次因为吃了四季豆差点死掉！
米粒天生就是个很会过日子，很有生活情趣的极品女人。这样好的女人在哪儿都不多见，YH的福气呀！
Right, if not boiled well, the bean could be toxic.
Peppers are dried
四季豆
The radish symbolizes you and Yo han, and baby SanSan.
各种菜干炒鸡好兹
For radishes and carrots, I think you can just store them some place cool, dark and ventilated, and they would last for a long time. Just like potatoes.
They can also be stored in a box filled with sand. They have to be covered on all sides with sand. That's what people would do in Germany before refrigerators were invented. Works with all roots
I also remember keeping them in a cart with sand so they don’t try out and remain fresh longer
每年都要晒萝卜干。
所有这些干菜烧肉才最好吃
No comments about the dying part. Though your vegetables look very large. The beans are way longer than ours sold in the markets. Definately the radishes are very big. Must be very fertile lands.
Rädisor???
Yes, en stor vit rädisa, kallas också daikon på engelska!
哈哈哈哈，呃，习惯了大 菜刀
我猜你负责RUclips,你的老公负责B站?因为我觉得两个地方的视频有一些不同，而我明显更喜欢RUclips 里的视频，每个视频看起来都很积极乐观。而B站 里的视频看着有一些沉闷。请问，我猜得对吗？我真的很好奇，但因为这样问也有点不礼貌，所以如果我让你们生气了，请你们原谅我的不礼貌。
我也和你一样有这种感觉～😄
How are you accessing RUclips in china? Google is banned there and the firewall is tighter than ever
你老公不给你吃肉阿，青海牛肉，羊肉特别多
你认识汉语吗？
我会一点，学了一年。但是没有我的英语好。
学习一年就这么好的水平，你太棒了
@@MiriamFollin 真棒
三三像爸爸一样真能干，不管妈妈干什么都总愿意帮妈妈
What? Beautiful sky in China? But but...