Is shawo radish a radish in the sand?
Shawo Radish, also known as Tianjin Wei Qing Radish, is commonly known as "Sai Li Ya". Legend has it that in order to please the emperor, Yan Song transported the whole litchi tree from the south to Tianjin in the Ming Dynasty. After arriving at the shore, he quickly picked lychees from the trees and sent them to Beijing Palace for preservation. The soil of litchi roots is on the bank of Haihe River in Liu Zhuang, Tianjin, with annual accumulated sand 10 mu. At that time, farmers used their soil to grow green radish, obtained radish with excellent taste, and transplanted it to Shawo Village and Bijia Village in the western suburbs [1], so Shawo radish became famous. Shawo radish is green in color, sweet in taste, crisp and juicy, and it will crack at a beat. Described by the people as "breaking eight petals at a time", it is resistant to winter storage and won people's favor. It is also a unique traditional export commodity of Tianjin Port, exported to Japan, Southeast Asia, Hong Kong and Macao.
Where is the origin of Shawo radish?
Shawo radish, also known as Tianjin Wei Qing radish, commonly known as "Sai Yali pear", is a famous agricultural product in Tianjin. It is named after its origin in Xiaoshawo, Bijiacun and other surrounding villages in Xinkou Town, Xiqing District, Tianjin, and has been planted for more than 600 years. At present, the planting area of Shawo radish in Xinkou Town, Xiqing, Tianjin is over 5,000 mu. Shawo radish is green in color, sweet in taste, crisp, tender and juicy, and cracks at a beat. Described by the people as "eight petals falling", it is resistant to storage in winter. Known as "Shawo radish hot tea, angry doctors crawling all over the street", it won the hearts of the people. As a unique traditional export commodity at Tianjin Port, Shawo radish has been exported to Japan, Southeast Asia, Hong Kong and Macao, and has become a "magic weapon" for local farmers in Xiqing, Tianjin to get rich.
Can radishes be preserved when buried in sand?
1. Radish is well preserved. If you are still on the Earth, find a place where you can see the soil. According to the number of radishes, dig a deeper pit, put it in, and scatter the floating soil on it. The soil will be thicker, which will ensure that it can be eaten until next spring. There is a saying that "radish is painfully hot", and radish is too bitter to eat; Too much water loss, bran pulp, and it's not delicious.
2. Wrap the radish in plastic film and put it in a damp place, and control the temperature at 0-5 degrees Celsius. In this way, you can eat delicious radish all winter.
3. If you don't need to eat fresh radish, you can make it into dried radish and keep it for a long time. Dried radish also has a unique flavor. Wash radish, drain and cut into strips. In rural areas, some old people cut the radish into slices, and then cut the radish slices vertically to dry. Put the cut radish into the pot, sprinkle with salt and marinate for three to four hours, and the radish will separate out water. The pickled radish is dried in a ventilated place, and dried radish can be preserved.