Radish (pickles) and mustard (pickles).

Exercise:

1, first wash radish and mustard, and cook with hot water (commonly known as "flying water").

2. Mix radish, mustard and salt according to the ratio of 100: 7 and marinate for 2-3 days.

3. Dry in a ventilated place.

Key points: You can only do it on dry and sunny days, preferably in early winter. But you can also buy a big jar in Chaozhou. The difference between preserved vegetables and pickles is that pickles will be pickled with water, which is salty but tasty; Pickled vegetables should be preserved by removing water, which will make them dry and salty.

Pickled vegetables

Pickled vegetables, dried vegetables. But in Chaozhou, preserved vegetables refer to dried radish, and other vegetables are not called preserved vegetables. Every year in July and August in rural areas, the sunshine is like brocade, which is the time for radish harvest, and only at this time, dried preserved vegetables are unforgettable. Crispy, fragrant and fresh. The fried food is particularly crisp, coriander is as fragrant as coriander, and everyone likes to say it is delicious. Just like pork sellers say that meat is particularly fresh, fish sellers say that fish is particularly fresh, and vegetable sellers also like to boast that vegetables are particularly fresh. Of course, there are fresh ones and fresh ones, but rarely both. Wang Zengqi's Sifang Grain discusses what is "fresh". Fresh shrimp is fresh, and the shrimp that has just been cooked and washed is fresh, but it can't be called fresh after drying. After drying, it is called "fresh". I think it can only be pickles.

Preserved vegetables are side dishes and are used to send porridge. The porridge is sweet potato porridge. In the past, farmers could not eat any meat all the year round, and often drank porridge as a side dish. After a while, "a bird faded out of their mouth", and the pickled vegetables were easy to digest. In the countryside, grandma often gives orders at intervals. Afraid that we eat too much, she often looks at them when eating. A bowl of porridge can only send a small piece of pickles, even if we take too much. She said that pickled vegetables easily dissolve human body fat, dry mouth and make you feel sick-just like a woman with a child. Of course, every half month, she will cut a small piece of white pork, drain the oil, and then mix it with sugar. It is said that eating it can cure the above related symptoms-I wonder where she learned it. But everyone's methods are similar, so it can be seen that eating preserved vegetables is a matter for every household. But only a virtuous daughter-in-law can cook preserved vegetables well.

You don't need to choose beautiful radish to dry cold dishes, as long as it remains hollow for a long time, it is a good material to dry cold dishes. Of course, radishes are just dug out of the ground, with some dirt and dew, and then sank into the water with bamboo baskets and washed one by one. A special vat should be used to dry the pickled radish. Wash the radish, slice it, put it in a jar, add salt, and take it out every two to three days, or take it out every four days, depending on the taste. The longer the pickling time, the saltier it is. On the contrary, it is light, indicating that salt has not penetrated; Choose a good weather and a good place to sun radishes. Good weather needs cloudless Wan Li, and good venues need empty and clean places and straw. In this case, you have half the conditions to make a good mustard tuber.

Sun-dried preserved vegetables need to be preserved. Although they don't look good, they can be preserved for ten or twenty years. Pickled old vegetables can cure diseases. Children's anorexia, abdominal pain and crying in the middle of the night can be cured; Pickled vegetables have been stored for a long time and look like solid ink. Crispy and fresh from the beginning, it becomes soft. After 3 to 5 years, the pickled vegetables become very old and there is oil in the tank. A little sour. It's a little salty and black, a bit like Chinese medicine. This is pickled vegetable oil.

The old pickles taste stronger than the new dried pickles. Newly dried preserved vegetables can be cut into strips to cook porridge, which is the most common way to eat. They are also eaten in a variety of ways, chopping and oiling, or frying with eggs to make soup, or adding braised pork. It is euphemistically called red roasted meat dish. A delicious side dish!