It tastes delicious after being pickled naturally, and many of them are eaten after being pickled. tasty! Chewy!

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1. Chaoshan preserved vegetables Chaoshan preserved vegetables

Production method: The production of dried radish is usually carried out around the winter solstice, and requires three processes of "sunning, pickling and hiding". Pull out the radish and wash it, put it in the sun and then surround it with a layer of radish and a layer of salt. Cover it with a layer of radish and put it on top with large rocks. Take it back at night. 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, serve it directly as white porridge, often eaten for breakfast; 2. Use it as an ingredient in Chaozhou cuisine, such as slice it and add fresh shrimp to make soup, which is known as dragon tongue and phoenix tail soup, and is more commonly used with fish or meat. Cook; 3. Fry together with eggs until they become cake-like, which is the famous Chaoshan dish "preserved vegetable eggs". 4. Healthy consumption, it has the effect of appetizing, digesting, eliminating wind and promoting qi. Nowadays, Chaoshan preserved vegetables have been processed and become a local specialty gift. When overseas Chinese return to Chaoshan to visit relatives, they like to take preserved vegetables back to their hometown.

Edit this paragraph 2. Xiaoshan Dried Radish

Introduction

Produced in Xiaoshan District, Hangzhou City, Zhejiang Province, using the city’s “Yidao species” radish as raw material. It is named after its length, which is similar to that of a kitchen knife and can be divided into two halves during processing. It has the characteristics of bright yellow color, uniform strip shape, suitable salty and sweet taste, crisp and tender, and is a good breakfast food. According to the "Encyclopedia of Chinese Native Products", Xiaoshan dried radish "has anti-inflammatory, heatstroke prevention and appetizing effects, and is a delicacy for breakfast." The main producing areas are located in Kanshan, Zheshan, Yipeng, Guali, Yinong and other towns in Xiaoshan City.

Historical evolution

Xiaoshan dried radish originated in Hezhuang in 1890. The industrious Sandi people planted radishes immediately after harvesting and peeling the hemp. As a result, there were a large number of fresh radishes that could not be eaten. Some people tried to pickle the radish, then put it on a reed curtain (a curtain made of reed stalks) and let it dry in the sun and wind. After the radish was dry, they stuffed it into a small jar, pressed it tightly and sealed it with mud. When I opened it and ate it a year later, I found that it was bright yellow in color, rich in aroma, salty and sweet, and tasted better than fresh radish. In this way, passed from one to ten, and from one to another, the air-dried radish spread in the sandy land east of Xiaoshan, and the technology gradually matured, becoming the famous "Xiaoshan Dried Radish". Since the early 1920s, it has been sold to Hangzhou, Shanghai, Jiangxi, Hong Kong, Macao, Singapore and other places. Historically, the annual output of Xiaoshan dried radish has reached more than 20,000 tons

Preparation method

Dried radish is cylindrical, 4 to 5 centimeters in diameter, weighs about 150 grams, and has a thin skin. Thick color, white color, low water content. The processing method also adopts the wind dehydration method, cutting it into strips with a knife, each strip has a skin, and then spreads it out in the sun, turning it several times a day, and covering it with a thatch at night to prevent fog and rain. After drying for 2 to 3 days, it will feel soft and ready for pickling. Place the radish strips in a container, add salt, mix well, and rub vigorously until the salt is dissolved. Put it into the vat in batches, layer by layer, take it out of the vat after two days, spread it evenly and dry, and turn it frequently. After three or four days, add an appropriate amount of salt and mix well, put it into the jar in layers, compact it layer by layer, add flour and salt, and seal. It usually takes about a week to make. The finished product does not have fibrous roots, spots, green heads or bad streaks, and will last for many years without losing its fragrance. This product has a production history of more than 800 years.

Five characteristics of Xiaoshan dried radish

Production characteristics

Cut the radish into uniformly thick strips, expose them to the sun for three to five days, and then divide them into two Marinate. 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 one 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 heat stroke, eliminate greasiness, break Qi, reduce phlegm, relieve cough and other effects. In recent years, scientists have also discovered 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 remove carcinogenic nitrosamines. Break it down.

Eating characteristics

Such as 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 fried, stewed, or braised in oil. If it is soaked and diluted, it can be made into a superior cold dish by adding sugar, vinegar, etc.

Edit this paragraph 3. Shanghang Dried Radish

Introduction:

Historical records record that it is "best-selling in Fujian and Guangdong". Shanghang is the main producing area of ??radish in western Fujian and one of the eight major radish crops in western Fujian. The radishes produced in Shuinan, Zhangtan, and Tupu areas near the city suburbs are red and white, and are tender, crisp, and sweet. It can be stir-fried, stewed, deep-fried, or soaked and lightened before being added with sugar and sour vinegar as a cold dish for banquets. Shanghang dried radish

Preparation method:

The production of dried radish is usually done before and after the winter solstice, and requires three processes of "sunning, pickling and hiding". Pull out the radish, wash it, dry it slightly and put it into a large wooden barrel. Add one layer of radish and one layer of salt. Cover it with a layer of salt and cover it with a large stone. After a week, take it out to dry, rub off the water and dry it again until it is squeezed. Until no water comes out. Then filter the salt water in the barrel 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. In this way, it becomes Shanghang dried radish with unique flavor.

The legend of Shanghang dried radish

Shanghang dried radish is one of the "Eight Dried Radishes in Western Fujian". It is crispy and delicious, and has the functions of replenishing the spleen and replenishing qi. It is a very popular food among people. A favorite food, its name spreads at home and abroad. It is said that it has a beautiful legend. It is said that one day, an immortal traveled to Shanghang. When he passed by Taiba Lake, it was noon. The sun was scorching hot. He felt hungry and thirsty, so he came to a nearby villager's house to beg for food. The villager He was very enthusiastic and offered tea and white rice, but there were no dishes. The god felt very strange and asked the owner why there was no food? The master said: "Now is the time when vegetables are handed over. There are no vegetables. If there are any, there is a radish seed." The fairy said, "It doesn't matter if you plant a radish, you can pull it out to make vegetables." The master said awkwardly, "The radish has been pulled out." "What should I use for seeding next year?" The fairy said, "It doesn't matter. I'll keep the upper half for seeding and use the lower half for cooking. If so, do you still have radish seeds?" "The master said: "I have never heard that radishes can be grown in spring." The fairy walked out of the gate, pointed to the surrounding mountains and said, "It's true. You can grow radishes everywhere I can see. I don't believe it." You can try it now. You can sow seeds 360 days a year, and there will be radishes 360 days a year.” The owner was dubious and said with a smile: “If it’s true, that’s great. Okay, I'm going to do a trial broadcast today. But there are radishes three hundred and sixty days a year, so what if I can't eat them and they will spoil?" After hearing this, the god thought for a while and said, "Just make it into a radish!" The host asked again: "How to do it?", "It's very simple. Add white salt to the brine, then dry it in the sun, put it in the urn, seal it with clay paper, and after ninety-nine, you can open the urn and eat." After the immortal left, , the master followed this method, and surprisingly, the radish seeds sown by the master in April also grew, and radishes could grow. In the past, radish seeds could only be grown here by sowing radish seeds in the "light snow" after autumn. Now radishes can grow in the lake 360 ??days a year. You can eat fresh radishes at any time of the day, and if you can't finish it, you can use it to make dried radishes. Later, nearby villagers heard that the radish seeds here were good, so they bought them and planted them. The varieties of radish here and the method of making dried radish slowly spread in Shanghang. It has become one of the "Eight Flavors of Western Fujian" and is famous at home and abroad.

Edit this paragraph 4. Changzhou Dried Radish

Changzhou Dried Radish

Dried radish is a famous specialty of Changzhou, Jiangsu Province, and has been a tribute to the imperial court since the Ming Dynasty. The agricultural book that accurately records radish cultivation techniques is the "Qimin Yaoshu" from the Northern Wei Dynasty. By the Song Dynasty, radish was cultivated in various places in the north and south, and many excellent varieties appeared. A more comprehensive description of the characteristics of the roots, stems, leaves, flowers, fruits and seeds of the radish is "Time Service" (1742). This book describes that the roots of radish can be pickled, made into sauerkraut and other processed foods. method is extremely beneficial to human health. There is no record in the county annals about when the cultivation of carrots in Xinzha began, and even local elders cannot tell. There is such a folk story: In the early years of the Ming Dynasty, Zhu Yuanzhang and military advisor Liu Bowen came to Changzhou. When they passed by Xinzha, Military Advisor Liu, who was well versed in Feng Shui, saw a purple air coming from the east of Xinzha. He was shocked and immediately turned pale. Whispering to Emperor Zhu, Emperor Zhu asked him what countermeasures he had. Liu Bowen said that only by developing production and living and working in peace and contentment can society be stable. Zhu Yuanzhang immediately asked the local official what side jobs the people here had, and he replied: A small number of farmers grow radishes. So Emperor Zhu used many "preferential policies" as bait, such as designating Xinzha dried radish as tribute. The central government purchased dried radish in large quantities at high prices and dumped them in various places, thereby encouraging farmers in Xinzha to vigorously develop radish cultivation. Since then, carrots have bloomed everywhere on both sides of the canal in the Xinzha area, and Xinzha dried radish has become a famous brand product.