Chaozhou preserved vegetables, namely dried radish, is a very classic local snack. In Chaoshan, southern Fujian, Taiwan, Meizhou Fengshun and other regions, dried radish is called preserved vegetable. Together with Chaozhou pickles and fish sauce, it is known as the "Three Treasures of Chaoshan".

The preserved vegetables produced in Zhoudong Village, Jiangdong Town, Chaoan District, Chaozhou City, Guangdong Province, and Houge Village, Raoping County, are famous for their bright yellow color, sweet taste, thick and crispy meat, etc. Loved by the masses.

Production characteristics

Preparation of Chaoshan preserved vegetables: wash the radish, then expose it to the sun, take it back at night, surround it with bamboo thatch, sprinkle with salt, and compact it with stones . Expose it to the sun the next day and repeat the previous steps until the radish is dry and flat

Product features: salty, crispy, digestible and appetizing

Radish is a beneficial vegetable, and it contains vitamin B Extremely rich and high in iron content. Therefore, dried radish is also the most inconspicuous and cheapest but the best health food. Its iron content exceeds that of all foods except daylily.

Method:

Dried radish is generally made around the winter solstice, and requires three processes: sun-drying, 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. In this way, it becomes dried radish with unique flavor.

The second way to make preserved vegetables is unique to Jiangdong Town. For Jiangdong preserved vegetables, we use top-grade Jiangdong white radish. After washing with clean water, spread the radishes evenly at 8 a.m. to allow them to be fully exposed to the sun. At 2 p.m., the radishes must be turned over one by one to make the exposure more even; at 5 p.m. , place the preserved vegetables in a bamboo tarp and store it tightly, sprinkle a layer of preserved vegetables with a layer of salt, seal it after filling, and then press it with a large stone. This process is repeated for more than 20 days until the preserved vegetables turn golden brown. Then, put the preserved vegetables into a clean ceramic container, compact it, 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 used to make soup, which is known as dragon tongue and phoenix tail soup. It is more commonly used to cook with fish or meat;

3. Fry it with eggs until it becomes a cake, which is the famous Chaozhou dish "preserved egg" "

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

5. Preserved vegetables that are more than ten years old melt when touched and can be drunk with water. It has obvious effects of relieving cough and reducing phlegm, digesting and appetizing, clearing away heat and detoxifying.

6. Snack preserved vegetables are divided into three types: original flavor, spicy flavor, and south ginger flavor.

Nowadays, Chaoshan preserved vegetables have been processed and have become a good gift-giving product with local characteristics. Overseas Chinese When I go back to Chaoshan to visit relatives, I like to take the preserved vegetables from my hometown the most

So what kind of dishes can be made with preserved vegetables?

1. Preserved vegetable omelette

Derived from preserved vegetable, preserved vegetable egg is a very common classic home-cooked dish in Chaozhou, Fujian and Taiwan.

Ingredients: 3 eggs, 1 tael of preserved vegetables, 1 tsp salt

Preparation method:

1. Reserve the ingredients.

2. Beat the eggs and cut the preserved vegetables into small pieces for later use.

3. Heat the oil in the frying pan, add the preserved vegetables into the pan and stir-fry until fragrant.

4. Put the fried preserved vegetables into the egg liquid.

5. Add 1 teaspoon of salt and stir evenly (the preserved vegetables themselves are salty, so you don’t need to add too much salt).

6. Heat the oil in the frying pan and spoon in the egg liquid with a spoon.

7. Fry over low heat until golden brown, then turn over and fry on the other side.