Preserved vegetables produced in Zhoudong Village, Jiangdong Town, Chao 'an District, Chaozhou City, Guangdong Province, and Houge Village, Raoping County are famous for their bright color, sweet taste, thick and crisp meat, and are deeply loved by the masses.
Production characteristics
Production of Chaozhou-Shantou preserved vegetables: wash the radish, then expose it in the sun, take it back at night, enclose it with bamboo rafts, sprinkle with salt, and compact it with stones. Expose again the next day and repeat the previous steps until the radish is dry and flat.
Product features: salty and crisp, digestion and appetizing.
Radish is a beneficial vegetable, which is extremely rich in vitamin B and high in iron. Therefore, dried radish is also the most humble and cheapest but the best health food, and its iron content exceeds all foods except day lily.
method of work
Dried radish is usually made around the winter solstice, and it goes through three processes: drying, salting and storing. Pull out the radish, wash it, expose it to the sun, enclose it, fill it with a layer of radish and a layer of salt, then cover it, then press on a big stone and take it back at night. After a week, take it out to dry, rub off the water, and then expose it to the sun until the water can't 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. In this way, it becomes dried radish with unique flavor.
The second method is the unique preserved vegetable method in Jiangdong Town. Jiangdong preserved vegetables are made of top-grade Jiangdong white radish, washed with clear water, and evenly spread the radish at 8: 00 a.m. for full exposure; At two o'clock in the afternoon, you must turn the radish one by one to make the exposure more uniform; At five o'clock in the afternoon, put the preserved vegetables in the bamboo raft, sprinkle a layer of salt on the preserved vegetables, cover them when they are full, and then press on the big stones. This process is repeated for more than 20 days until the preserved vegetables turn golden yellow. Then, the preserved vegetables are packed into a clean ceramic container for compaction, sealed with yellow mud, and can be taken out after half a year.
Edible method
1, washed and torn, directly sent to rice congee, often eaten at breakfast;
2, as a Chaozhou cuisine ingredient, such as sliced 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 until it becomes a cake, that is, Chaozhou famous dish "preserved egg with vegetables"
4, healthy eating, appetizing and digestion, and the effect of eliminating fashion.
5, more than ten years old preserved vegetables, melt at the touch, used for flushing, its cough and phlegm, digestion and appetizing, heat and detoxification effect is very obvious.
6. Snack preserved vegetables are divided into three types: original flavor, spicy flavor and southern ginger flavor.
Now the preserved vegetables in Chaoshan have been processed, which has become a good gift with local characteristics. When overseas Chinese go back to Chaoshan to visit relatives, they like to take the preserved vegetables to their hometown.
So what can preserved vegetables do?
1, fried eggs with preserved vegetables
Eggs with preserved vegetables are very common classic home-cooked dishes in Chaozhou, Fujian and Taiwan.
Ingredients: 3 eggs, preserved vegetables 1 2, salt 1 tsp.
Production method:
1, materials for standby.
2, the eggs are scattered, and the preserved vegetables are cut into pieces for use.
3. Heat the oil in the frying pan, and put the preserved vegetables into the oil pan for frying.
4. Put the fried preserved vegetables into the egg liquid.
5. Add 1 teaspoon of salt and mix well (the preserved vegetable itself is salty, so don't put too much salt).
6. Heat the oil in the frying pan and spoon in the egg liquid.
7. Fry until golden brown, and turn the other side to fry yellow.