After a week, take it out to dry, rub off the water, and then expose it to the sun until the water can't squeeze out. Then the salt water in the bamboo mulch film is filtered and boiled, then the dried radish is poured into it for soaking, rubbed once while it is hot, squeezed out with salt water and dried in the sun. When it turns golden yellow, put the dried radish into a clean urn for compaction, seal it with yellow mud, and take it out after half a year.
Edible method
1, washed and torn, directly sent rice porridge, often eaten at breakfast;
2. As the ingredients of Chaozhou cuisine, such as shrimp slices for soup, it has the reputation of dragon tongue and phoenix tail soup, and is often used to cook with fish or meat;
3. Stir-fry with eggs until they are cake-shaped, that is, the famous Chaoshan dish "preserved eggs".
4, healthy eating, appetizing digestion, and the effect of eliminating fashion.
The preserved vegetables in Chaoshan have been processed and become a gift with local characteristics. Overseas Chinese go back to Chaoshan to visit relatives, and like to take pickled vegetables back to their hometown.
Production characteristics
Cut the radish into strips with uniform thickness, 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 each 100 Jin of white radish, mix well and knead thoroughly, and put it into the cylinder in batches. When loading the cylinder, put one layer and step one layer, step by step. Take it out of the tank after three days and air it for another two or three days. Then the second pickling, adding salt according to the proportion of one and a half Jin per hundred Jin, then evenly mixing, kneading thoroughly, and then putting it into the tank in batches, which can be pickled for about seven days, and then it can be stored in the tank.
Flavor characteristics
The ingredients are exquisite, the processing is fine, the color is golden, the taste is delicious, the aroma is rich, and it tastes crisp and refreshing.
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 a high-grade health food with high vitamin B and iron content, and has the reputation of "vegetarian ginseng".
Health care characteristics
Has the effects of reducing blood fat, lowering blood pressure, diminishing inflammation, stimulating appetite, clearing away heat and promoting fluid production, preventing heatstroke and cooling, removing oil, removing qi, resolving phlegm and relieving cough. Scientists also found that it contains choline, which is beneficial to lose weight. It contains a glucoamylase, which can decompose starch and other ingredients in food, promote the digestion and absorption of nutrients, and decompose nitrosamines, a carcinogen.
Edible characteristics
For example, scrambled eggs with dried radish, dried radish mixed with peanuts, and dried radish for kimchi. Dried radish in various sauces will become a regular dish for three meals of ordinary people. Can be fried, stewed, stewed in oil, if it is soaked and diluted, plus sugar, vinegar and so on is the best cold dish.