Bian Xiao introduces a vegetable that looks like radish to you today. According to Li Shizhen's Compendium of Materia Medica, this dish was probably brought back more than 2,000 years ago after Zhang Qian went to the Western Regions. Later, with the large-scale planting and promotion, it is now the largest export vegetable in China. It is a good choice for pickling pickles. I believe many friends already know. Yes, it's a dish.
First of all, briefly introduce dish.
As the name implies, since it is called vegetable, the root of this vegetable looks particularly like radish. Then the leaves are shaped like a plate, hence the name.
Although the roots and leaves of the vegetable look like members of the radish family, its taste is far from that of this radish, and it has nothing to do with it. Because this dish not only does not have the charming taste of radish, but also is not spicy. It tastes very juicy, fresh and crisp. Many people like to make it into pickles and eat it with porridge, or they may just fry it.
Second, the reason why the food is delicious
Why is it so sweet? Because this dish is harvested in winter, its growth cycle is very long, and a lot of sugar and water are gathered in its roots. When the chef steamed this dish, it looked like crystal and had a refreshing fragrance. Its taste and appearance are far superior to radish.
Han Changli, a famous writer in the Tang Dynasty, tasted this dish and wrote a poem to praise its shape and taste. It can be seen that this dish tastes really good and was highly respected at that time.
Third, the best place to produce dishes.
Among them, this dish is in the southeast of China, that is, in the south of Zhejiang, with the best quality, especially large and heavy, and the color is very white. In addition, the output of this dish is also very large, and 6-7 kilograms can be collected on an acre of land.
As mentioned earlier, this dish was harvested in winter, and as we all know, although the temperature in most parts of southeast China is above 0 degrees in winter, there is still early frost and so on, and the water vapor is relatively sufficient. So after first frost, the food here will be more exquisite and delicious than other places, and it will be very sweet and memorable.
Therefore, South Zhejiang deserves to be the main export area of dishes, and its delicacy and nutrition make it a famous vegetable which is very popular in the world.
Fourth, the method of pickling dishes
Everything is good in the south of our country, and so is the cooking technology of this dish. Many steps are not as simple as pickled radish in the north. This pickling process also needs a lot of spices-what salt, white vinegar, sugar, pepper, soy sauce and so on. It is with so many conditioning AIDS that the last dish tastes more fragrant and sour and sweet.