Dried radish is an appetizer that many people like to eat. If you eat this side dish when your appetite is not very good, you can increase your appetite and make it taste better when you eat it. It is more obvious, but it is still difficult to make. You should put the dried radish in a place to dry, so that the water can be dried. At this time, the taste will be better when pickled.

After a week, take it out to dry, rub it to remove the water, and then expose it to the sun again until no more water can be squeezed out. Then filter the salt water in the bamboo shoots and boil it, pour in the dried radish and soak it, rub it again while it is hot, squeeze out the salt water and dry it in the sun. When it turns golden brown, put the dried radish into a clean urn and press it After solidification, seal it with yellow mud and take it out after half a year.

How to eat

1. Wash and tear it open and serve it directly as white porridge, often eaten for breakfast;

2. Use it as an ingredient for Chaozhou vegetables, such as slicing and adding fresh Shrimp is made into soup, which is known as dragon tongue and phoenix tail soup. It is more commonly used to cook with fish or meat;

3. Fry together with eggs until they become cake-like, which is the famous Chaoshan dish "Preserved Eggs" ”

4. Healthy food, it has the effects of appetizing, digesting, eliminating wind and promoting qi.

Chaoshan preserved vegetables have been processed and become a local gift. When overseas Chinese return to Chaoshan to visit relatives, they like to take preserved vegetables back to their hometown.

Production characteristics

Cut the radish into strips of even thickness, expose them to the sun for three to five days, and then pickle them twice. For the first time, add three kilograms of salt to every one hundred kilograms of white radish, mix well and knead thoroughly, and put it into the jar in batches. When installing the tank, place one layer, step on each layer, and make sure it is firm layer by layer. After three days, take it out of the tank and dry it for another two or three days. Then pickle for the second time, add salt at a rate of one and a half pounds per 100 pounds, mix well and knead thoroughly, put it into the jar in batches, marinate for about seven days, and then put it in the jar for storage.

Flavor characteristics

It has a unique flavor due to its careful selection of materials, fine processing, golden color, delicious taste, rich aroma, crispness, tenderness and refreshing taste.

Nutritional characteristics

Dried radish also contains a certain amount of sugar, protein, carotene, ascorbic acid and other nutrients, as well as calcium, phosphorus and other indispensable minerals for the human body. Dried radish has high vitamin B and iron content. It is a high-grade health food and is known as "vegetarian ginseng".

Health care features

It can lower blood lipids, lower blood pressure, reduce inflammation, appetizer, clear away heat and promote fluid production, prevent heatstroke, eliminate greasiness, break Qi, reduce phlegm, relieve cough and other effects. Scientists have also found that it contains choline, which is beneficial to weight loss. It contains an enzyme called glucoamylase that can decompose starch and other ingredients in food, promote the body's digestion and absorption of nutrients, and can also decompose carcinogenic nitrosamines. .

Eating characteristics

For example, dried radish with scrambled eggs, dried radish mixed with peanuts, dried radish made into pickles, etc. A variety of pickled dried radish will become a common dish for most people's meals. It can be stir-fried, stewed, or braised in oil. If it is soaked and diluted, and added with sugar, vinegar, etc., it will become a superior cold dish.