Dongjiang Lake is located in Chenzhou, the southernmost part of Hunan. Upper reaches of leishui; There are white radishes here all year round. The white radishes in summer and autumn are not as good as those in spring and winter in terms of texture, taste and aesthetic feeling, and the best quality white radishes are Chihuachun and Xueradish. Chihuachun, as its name implies, went to Ji Chun and didn't start heading until early summer. Snow radish is eaten from beginning of winter to the first month of the first month. At this time, it will greet the spring with an open mind and bloom. Dongjiang Lake calls this radish "playboy"; The flower-heart radish is planted in autumn and season, and grows in winter. When the spring breeze comes, it blooms slightly and becomes weak in the body.
The Dongjiang Lakers regard white radish and Chinese cabbage as cheap. To what extent? Once I was a guest at a friend's house during the Spring Festival, white radish was stewed early, cabbage was served, and two or three meat dishes were served. My friend's mother politely lit the meat dishes with chopsticks and said, "Have some salty taste and order." Seeing us eating radishes, he said, Eat a la carte. What's delicious about radishes? Oh, hey, I cried out for the white radish. Isn't the radish so cheap that it's not even a dish?
In winter, the vegetable garden in winter is dominated by almost all kinds of cabbages, except scallions, parsley and snow bean seedlings. White radish is planted in a large area of rice fields after autumn harvest, but it may not be able to enter the vegetable garden because of its inferiority. Poor thing, it is so cheap that it is not allowed to enter the garden door. ?
In the light snow weather, radishes are pulled out in the rice fields. The radishes in the fields are like ballet dancing, with green leaves and dripping heads. Neck with filar silk ring grain exposed at the junction of stem and root; Now the figure from top to bottom on the mud; And pull it out with shame and cover the snow-white thighs with mud; Piled together, a pile of naked stripes, fat in vain, lovable, with elegant roots, some fat tentacles burst open, watery and charming.
If you are thirsty at this time, take the snow radish and wash it, peel off the skin, and bite it off in one bite. The frosted and astringent sweetness, the cold and cold winter, the juice full of water, and the crisp and ringing sound hit your mouth together, making your lips and tongue flustered, and your throat smooth and refreshing all the way.
The radish stalk is sweeter and crisper than white radish, especially the red radish stalk in autumn. Cut it off neck-length, remove the leaves, bask in the sun, soak it in the old sauerkraut jar, and take it out in a day or two. The jar water is reddish, the stalk is crisp and sour, and add pepper, which is sour and crisp, just to the taste of Dongjiang Lakers.
The leaves and stems of radish are even better at making dried plum vegetables. Spread radish with leaves on the ridge, sun-dry, rub and sun-dry, steam and sun-dry, and make it into a fist. The stems are sweet and fragrant. In those times of material shortage, it is a delicious dish that is green and yellow, and it has been enduring for a long time. ?
I miss the radish strips made by my grandmother most. Cut them into two fingers thick, sun them to the size of my thumb, rub them until they are cooked, air-dry the surface moisture, mix with salt and rub them again, add shredded pork, Chili powder and bean curd, mix them well and put them into the jar. Cover the jar with practical tea seed oil, swallow porridge in the morning, and serve wine with guests. They are moderately salty, soft and delicious, and the dregs are crunchy. After several years, it is still so crisp and fragrant when it is turned out from memory.
such a cheap food has been processed and dressed up, and it seems that I am sorry if I don't let it serve on the table. Most people in Dongjiang Lake like to simmer a large pot of radish in winter, saying that it is ten pounds of radish and ginseng; Eat radish in winter and ginger in summer without a doctor's prescription. In winter, stew radish, cut into large pieces, add dried tangerine peel as dried tangerine peel radish, Gaza ginger as shajiang radish, add cuttlefish, pig bone and beef bone, and what you add becomes radish; Drinking soup warms the heart, eating radish can't be impatient, burning the throat, the soup is light and delicious, and it warms the body and warms the body.
When my mother was alive, every New Year, she would stew radish, cut a big aluminum pot, buy half a pig's head and stew it on a coal fire for half a day. When the pig's head is stewed out of the bones, the pork head meat is removed and mixed with a knife. The radish is reddish in aluminum pot, and the boiling soup is delicious, which warms the whole winter, and it's easy to say that the family is warm. ?
there is a snack in Guangdong called "the best beef offal in history". I met it when I first arrived in Guangdong. In winter, those lonely nights often accompany it in the wind, and the snow radish that accompanies it from morning till night is delicious, sweet and fragrant, and it melts in the mouth, warming the heart and stomach.
When I was in primary school, the teacher told a legend about radish. In ancient times, there was an old man who lived by growing vegetables. When the wild geese flew south this year, a lump of feces fell from the sky, and the feces sprouted two buds. The old man felt strange and had never seen such seedlings. He carefully managed them, but one of them was stolen on the fourteenth night of the first month, and the rest. Later, people designated the night of the 14th day of the first month as "stealing the Spring Festival" and named the plant "Snow Radish".
At the beginning of the last century, American Mobil Company sold a large number of Mobil lamps in China. The Mobil lamps were called "single search" by Dongjiang Lakers. They were used for lighting, and the fire was not big. It was ok to look for something alone at night, and it went out when the wind blew slightly. Mobil Company has spent a lot of time on sales, sending lamps and half a pot of oil, and the oil is exhausted. If you need to buy his oil again, that kind of oil is called "foreign oil" in the Jianghu, and it has prevailed in China for more than half a century. In the hard times, during China's first five-year plan period, during the three-year natural disasters from 1959 to 1961 after the implementation of the three red flags, when there was no oil for cooking in the dining hall, people thought that foreign oil was also oil, so why not eat it? Finally, some people tried it, especially when they were making radishes. The dish of eating tears and sinning was popular in the Dongjiang Lake until the reform and opening up.
Coincidentally, some time ago, when I went to the countryside for a dinner, I ate ten bowls, but I managed to get the white radish on the table, and even attended the dinner. The host was so fond of the radish that he even asked it to be bring up the rear. This dish was called "foreign oil radish", and the table was very refreshing. After many days, I was still unsatisfied.
I was born and raised here, and I am familiar with this blue sky, and I know more about every tree, mountain and river in this land. Love Dongjiang Lake, love his dribs and drabs, let me cut the white radish into poems, carve it into a heart, and engrave your appearance in the heart; Bless this land, and let Ai Qing's poem "I Love this Land" written 81 years ago reappear: If I were a bird/I should also sing with a hoarse throat/this land hit by the storm/this river of sorrow and indignation that always surges over us/this angry wind that never blows/and the incomparably gentle dawn from the forest .../Then I die/even my feathers rot in the land/why do my eyes often? /Because I love this land deeply ...............
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