Dried radish is a small appetizing bai dish that many people like to eat. This dish can stimulate their appetite when their appetite is not very good, and make their taste more obvious when they eat it. However, it will still be difficult to make it. You should put the dried radish in a place to dry the water, and it will taste better when you pickle it at this time.

after one week, take it out to dry, rub off the water, and then expose it to the sun until the water cannot be squeezed out. Then, the salt water in the bamboo mulch is filtered and boiled, and then the dried radish is poured in for soaking, rubbed once while it is hot, squeezed out of the salt water and dried in the sun. When it turns golden yellow, the dried radish is packed into a clean urn for compaction, sealed with yellow mud and taken out after half a year.

How to eat

1. Wash and tear it, and send it directly to rice congee, often for breakfast;

2. As an ingredient of Chaozhou cuisine, such as slicing and adding fresh shrimp to make soup, it has the reputation of dragon tongue and phoenix tail soup, and is more commonly used to cook with fish or meat;

3. Fry it with eggs into cakes, that is, the famous Chaoshan dish "Eggs with Pickled Vegetables"

4. It is healthy to eat, and has the effect of stimulating appetite, promoting digestion and dispelling popular feeling.

After processing, preserved vegetables in Chaoshan have become a good gift with local characteristics. When overseas Chinese go back to Chaoshan to visit relatives, they like to take preserved vegetables to their hometown.

Production characteristics

Cut the radish into uniform strips, expose it to the sun for three to five days, and then pickle it twice. For the first time, according to the proportion of adding salt to every 1 kilograms of white radish, mix well and knead thoroughly, and put it into the tank in batches. When loading the cylinder, put one layer, step one layer and be practical step by step. After three days, take it out of the tank and dry it again for two or three days. Then the second salting is carried out, and the salt is added at the ratio of one and a half Jin per hundred Jin, and then the mixture is evenly mixed and kneaded thoroughly, and then it is still put into the tank in batches, and it can be salted for about seven days, and then it can be put into the jar for storage.

Flavor characteristics

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

Nutritional characteristics

Dried radish also contains a certain amount of nutrients such as sugar, protein, carotene and ascorbic acid, as well as essential minerals such as calcium and phosphorus. Dried radish is high in vitamin B and iron, which is a high-grade health food and has the reputation of "vegetarian ginseng".

Health care features

It has the effects of reducing blood fat, lowering blood pressure, diminishing inflammation, stimulating appetite, clearing away heat, promoting fluid production, preventing heatstroke, eliminating greasy dirt, breaking qi, resolving phlegm and relieving cough. Scientists also found that it contains choline, which is beneficial to lose weight. It contains a kind of glucoamylase, which can decompose starch and other ingredients in food, promote the digestion and absorption of nutrients and decompose carcinogenic nitrosamines.

Edible characteristics

Such as scrambled eggs with dried radish, dried radish mixed with peanuts, dried radish as kimchi, etc. All kinds of dried radish pickled in sauce will become a regular dish for ordinary people for three meals. Can be fried, stewed, stewed in oil, if it is soaked and diluted, plus white sugar, vinegar and so on is the best cold dishes.