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1. 潮汕菜脯 潮汕菜脯
production method: Dried radish production is generally carried out before and after the winter solstice, to go through the "sun, pickle, hide" three processes. Will pull out the radish wash, put the sun after exposure with a solid, a layer of radish layer of salt, filled with the cover, and then press on the large stone, evening retrieved. A week later, take it out to dry, rub off the water, and then expose it to the sun until it can't squeeze out the water. Then the bamboo thatched in the salt water filtered and boiled, poured into the dried radish soak, rubbed again while hot, and squeezed out the salt water and then sun-dried, and so on into a golden yellow color, the dried radish into a clean urn compaction, sealed with yellow mud, half a year after the take out. How to eat: 1, wash and tear, directly send porridge, often eaten for breakfast; 2, for Chaozhou cuisine ingredients, such as sliced and fresh shrimp soup, the Dragon Tongue and Phoenix Tail Soup, more commonly used with fish or meat cooking; 3, and eggs and fried to a cake, that is, the famous Chaoshan dish "preserved vegetables eggs" 4, health care consumption, appetizing and eliminating food, eliminate the wind to move the effect of gas. Now, Chaoshan preserved vegetables after processing, has become a local specialty gift, overseas Chinese back to Chaoshan to visit their relatives back home, the favorite bring home preserved vegetables.
Edit 2. Xiaoshan Dried Radish
Introduction
Produced in Xiaoshan District, Hangzhou City, Zhejiang Province, the city's "a kind of knife" radish as a raw material, its length is similar to the cleaver, a knife can be divided into two halves during the processing of the name. It has the characteristics of bright yellow color, uniform shape, salty and sweet, crispy and fluffy, and is a good food for breakfast. According to "The Complete Book of Chinese Native Specialties", Xiaoshan Dried Radish is "anti-inflammatory, anti-heat and appetizing, and is a delicacy for breakfast". The main production areas are located in Xiaoshan City, such as Kanshan, Ochishan, Yipeng, Guali, Yinong and other towns.
History
Xiaoshan dried radish originated in Hezhuang in 1890. The industrious Shadi people planted radishes immediately after the harvesting of Luo Ma, as a result, a large number of fresh radishes could not be eaten. Some people tried to pickle it, put it on the reed curtain (a kind of curtain made of reed stalks) and let it be exposed to the sun and wind, and then stuffed it into a small altar after the radish had dried, and sealed it with mud by pressing it tightly. A year later, open to eat, found that it is bright yellow color, rich fragrance, salty with sweet, taste better than fresh radish. In this way, one by ten, ten by a hundred, air-dried radish in Xiaoshan east of the sand spread, the technology is also maturing, into a far-famed "Xiaoshan dried radish". Since the early 1920s, it has been sold to Hangzhou, Shanghai, Jiangxi, Hong Kong, Macao, Singapore and other places. Historically, the annual output of dried radish in Xiaoshan had reached more than 20,000 tons
Methods of production
Dried radish is cylindrical in shape, with a diameter of 4~5 cm, weighing about 150 grams, with a thicker and whiter skin, and with less water content. Processing method is also used wind dehydration method, knife cut into strips, each with side skin, and then spread the sun, turning many times a day, thatching in the evening to prevent fog dipping rain. Sun 2 ~ 3 days, soft touch, can be pickled. The radish strip in the container, put salt mix, rubbing, until the salt closed. Batches into the tank, layer by layer, two days later out of the tank, even thin spreading sunshine, turn over diligently. After three or four days and then add the right amount of salt and mix well, layered altar, layer by layer compaction, cover the salt, sealing. Generally made after a week or so. The finished product is free of roots, spots, green head, bad strip, not bad over the years, the flavor does not dissipate. The product has more than 800 years of production history.
Five characteristics of dried radish in Xiaoshan
Production characteristics
The radish is cut into strips of uniform thickness, exposed to sunlight for three to five days, and then pickled in two times. The first time according to every hundred pounds of white radish plus salt ratio of three pounds, mixing and kneading through, in batches into the tank. When loading the jar, put a layer, step on a layer, layer by layer. After three days, out of the tank again sunshine for two or three days. And then the second pickling, to every hundred pounds of salt one and a half pounds of the ratio, and then mixing and kneading, still batches into the tank, pickling seven days or so, you can install the altar storage.
Flavor characteristics
By the selection of materials, processing fine, golden color, taste, aroma, crisp and tender to eat up a different flavor.
Nutritional characteristics
Dried radish also contains a certain amount of sugar, protein, carotene, ascorbic acid and other nutrients, as well as calcium, phosphorus and other indispensable minerals. Dried radish vitamin B, iron content is very high, is a high-level health food, "vegetarian ginseng" of the name.
Health features
It can lower blood lipids, lower blood pressure, anti-inflammatory, appetizing, clearing heat and generating fluids, preventing heatstroke, eliminating grease, breaking the gas, phlegm, cough and other effects. In recent years, scientists have also found that it contains choline, which is conducive to weight loss, it contains an enzyme called glycolytic enzyme that can break down starch and other ingredients in food, which promotes the body's digestion and absorption of nutrients, and can break down carcinogenic nitrosamines.
Eating characteristics
Such as dried radish scrambled eggs, dried radish mixed with peanut rice, dried radish to do kimchi and so on. Various kinds of sauce pickled dried radish will become the average family three meals regular dishes. Can be fried, stewed, braised in oil, if it will be soaked to lighten, plus sugar, vinegar, etc. is the best cold dishes.
Edit paragraph 3. Shanghang dried radish
Introduction:
History records that it "sells well in Fujian and Guangdong". Shanghang is the main production area of radish in western Fujian, and is one of the eight dried radishes in western Fujian. Near the outskirts of the city of ShuiNan, ZhangTan, TuPu area produced radish red and white, with tender, crisp, sweet and other characteristics. It can be fried, stewed, deep-fried, or soaked and lightened with sugar and sour vinegar as a cold dish for banquets. Shanghang Dried Radish
Method:
Dried radish production is generally carried out before and after the winter solstice, through the "sun, pickle, hide" three processes. Will pull out the radish wash, a little dry and put into the barrel, a layer of radish layer of salt, filled with the lid, and then pressed on the stone, a week after the removal of drying, rubbing off the water, and then drying, until the squeeze out of the water so far. Then the barrel of salt water filtered and boiled, poured into the dried radish soak, while hot and then rubbed once, and squeezed out the salt water and then sun-dried, and so on into a golden yellow color, the dried radish into a clean urn compaction, sealed with yellow mud, six months after the removal. In this way, it becomes the unique flavor of Shanghang dried radish.
The Legend of Dried Radish in Shanghang
Dried radish in Shanghang is one of the eight dried radishes in western Fujian, which is crispy and delicious, and has the function of replenishing the spleen and benefiting the vital energy, etc., and it is a kind of food that people love very much, and its name is spreading both at home and abroad. It is rumored that it has a beautiful legend. Legend has it that one day, a fairy cloud travel on the Hangzhou, when passing through the Tai Pai Lake has been in the middle of the day, the sun is hot, he felt hungry and thirsty, so he came to a villager's home near the villagers want to beg for food, the villagers are very enthusiastic, handing out tea and white rice, but there is no food. Immortals feel very strange, asked the host how no food? The master said: "Now at the time of vegetable transition. There are no vegetables, but if there are, there is a head of turnip seeds." The Immortal said, "It's good to have a turnip seed, so you can pull it out and cook it." The master was embarrassed and said, "If I pull up the radish, what will I use as seed next year?" The god said, "It doesn't matter, you can keep the top half of the turnip for seed and use the bottom half for cooking. Let me ask you, do you still have radish seeds? If so, you can still sow them now." The master said, "I've never heard of planting radishes in the spring." The fairy walked out of the gate, pointed to the surrounding mountains and said, "It's true, everywhere I can see, I can grow radishes, if you don't believe me, you can try it now, you can sow seeds here 360 days a year, and you will have radishes 360 days a year." The master was half-convinced, and said with a smile, "If it's true, that's great, I'll go and try sowing it today. But if there are radishes three hundred and sixty days a year, what about eating so many of them? What if it will go bad if you can't eat it?" . After hearing this, the god thought about it and then said, "You'll just make dried radishes!" . The master asked again, "How to do it?" The master asked, "How do you do it?", "It's very simple, brine it with white salt, dry it in the sun, put it in an urn, and seal it with clay paper, and then open the urn for food after nine days." After the fairy left, the master according to this method, said also strange, this master April sown radish seeds, the same can grow, and can grow radish. Here in the original can only be in the fall to the "little snow" sowing radish seeds, can grow radish, now this lake can grow radish 360 days a year. Every day and every time, you can eat fresh radish, can not eat all of them will be used to make dried radish. After the nearby villagers heard that the radish seeds here are good, so they bought them and planted them, and the varieties of radish here and the method of making dried radish slowly spread in Shanghang. It became one of the "eight flavors of western Fujian", and its fame spread both at home and abroad.
Edit 4. Changzhou Dried Radish
Changzhou Dried Radish
Dried radish is a famous specialty of Changzhou, Jiangsu Province, and has been a tribute to the imperial court since the Ming Dynasty. Accurate records of radish cultivation technology of agricultural books is the Northern Wei Dynasty "Qimin Essentials", to the Song Dynasty, radish in the north and south of all parts of the cultivation, and the emergence of a number of excellent varieties. The more comprehensive description of the traits of radish roots, stems, leaves, flowers, fruits and seeds of the whole plant is the book of "the time to pass the test" (1742), which describes that the roots of radish can be pickled and made into sauerkraut and other processing and eating methods, which are extremely beneficial to human health. Xinzha carrot planting exactly when, county records do not record, the local elderly can not say. There is such a folk story: in the early Ming Dynasty, Zhu Yuanzhang and military advisor Liu Bowen came to Changzhou, when they passed by Xinzha, Liu Bowen, who was well versed in feng shui, saw that Xinzha had a purple qi coming from the east, and was alarmed, and immediately whispered to Emperor Zhu, who asked what countermeasures were being taken, and Liu Bowen said that social stability could only be achieved if we could develop our production and live and work in peace and contentment. Zhu Yuanzhang then asked the local officials what kind of side business the people in this area had, and the answer was: a small number of farmers planted radishes. The Emperor Zhu then used many "preferential policies" as bait, such as designating Xinzha's dried radish as a tribute, and the central government purchasing dried radish in large quantities at a high price and dumping it all over the world, thus encouraging Xinzha's farmers to vigorously develop radish cultivation. From then on, carrots blossomed on both sides of the canal in Xinzha area, and dried radish in Xinzha became a famous brand product.