My hometown is a mountainous county in northwest Sichuan. Radish is an important vegetable, which can supplement the shortage of staple food in difficult times, so my hometown people cherish radish very much. How to eat radish? When I was a teenager, I always chewed raw radish left and right. Radish was never cut with a knife at that time. First find a long radish with a round head and a thin tail in the radish pile. Just lift your knees, hold the head and tail of the radish with both hands and knock your knees hard. The big radish snapped from the middle, and the sweet and juicy radish was chewed in the mouth. That's so cool! When I grow up, I feel that this way of eating is not elegant and hygienic, so I gradually cut the radish into thick round pieces with a knife, but I always feel that there is an iron taste when I eat it. So when no one is around, I still like to cut the radish from the middle, but now I don't need my knees to cut the radish, but I cut it on the corner of the chopping board.
There are many ways to eat radish in my hometown, which can be fried, stewed, cold and mixed with staple food. Fried radish is easy to operate, just slice and shred. After the oil is heated, add ginger slices, sea pepper, pepper and onion, stir fry, then pour radish slices (shred), add salt and sesame oil and serve. It's a cheap home-cooked dish, which comes with meals.
Every New Year or when guests come to our home, a series of cold dishes with radish as an important content is essential, such as cold white meat, cold shredded chicken, cold dried bean curd, and cold shredded three (shredded radish, shredded seaweed and shredded lettuce). With radish as an important auxiliary material, head lift. When it's too greasy, this dish is the most popular dish for flavoring and wine, but there is also radish salad. This dish is used to roll pancakes or spring rolls. It tastes the best and is a special snack between banquets. In fact, the nutritional value of radish is really not low. According to relevant research data, radish not only contains trace elements such as calcium, phosphorus and iron, but also contains vitamin C 8 times that of apples.
Farmers in their hometown have the habit of storing a lot of radishes in autumn, either by salting or cellaring, or by drying radishes in the sun, in case there are no fresh vegetables at home in winter. Every autumn, dig a big pit in the spare corner near the house, and then bury the radish and store it. Storing radishes is not just digging a hole and burying it casually, but cutting off the radish head before storing, then putting the radish head upside down in the hole and finally burying it with soil. Why do you want to cut off the head of the big radish? Because radish will continue to grow during storage, although the growth is not obvious, it is enough to drain the water in the body. After draining the water, the original radish will turn into bran-heart radish, which is naturally not delicious.
One year-the autumn wind was strong, and the farmers knew it was time to sun the radish. Farmers' grandfathers, aunts, girls and daughters-in-law have cut big radishes into small pieces, strung them with bamboo wires and basking in the autumn sun. After five or six days, it became a dry and refreshing radish. Take a handful of dried radish and soak it in warm water, let it rise and fall in the water, and slowly absorb enough water. After repeated washing and soaking in water, the radish skin gradually turned green and the meat became soft and full. Although the meat quality of dried radish has become very soft, it has not lost its toughness. Stewed trotters or beef and mutton with dried radish has the best effect. At present, most of the "farmhouse" restaurants in my hometown have a famous dish of "stewed pork feet with radish rolls", which is the most popular among employees. In recent years, with the development of commodity economy and hometown tourism, radish-based production enterprises have also sprung up. Products such as "salted radish", "sauce-flavored radish strips", "spicy shredded radish" and "fine dried radish" are beautifully packaged and come to the market, which are welcomed and praised by tourists and businesses! Hard-working and simple people in their hometown are giving radish, a very common agricultural product, new value and cultural connotation. I am really proud and gratified that my poor hometown has become rich!