Spiced kohlrabi is a traditional famous dish of Han nationality in Suqian, Jiangsu Province, which originated in the early Ming Dynasty, and is also called Zhengdexiang dish or Gan Long coriander. 1927 won the gold medal of Panama International Fair. The production process mainly includes material selection, cleaning, washing, pickling, drying and soaking in raw brine. Sun-dried kohlrabi, fried salt, spiced powder (pepper, pepper, star anise, cinnamon, fennel), vinegar, etc. Mix well, put in a jar and store for seven days before eating. Its color is bright yellow, its fragrance is pure, it is crisp, tender and refreshing, it is chewed without residue, and its spicy taste is rich, which helps to stimulate appetite.

Kohlrabi originated in the western regions, and its scientific name is mustard, also known as spicy pimple. During the Eastern Han Dynasty, Zhang Qian opened the Silk Road to the Western Regions, and then kohlrabi from the Western Regions was introduced to China, mainly distributed in Yunnan, Sichuan, southern Shandong and northern Jiangsu. Northern Jiangsu is rich in soil, fertilizer and water, hardworking and skilled. The kohlrabi planted in Suqian has a round head, thin roots without tendons, strong spicy taste, crisp texture, no residue in the mouth and sufficient water. Among green vegetables, the content of amino acids from big head is high, 0.4 mg per 100 ml; At the same time, it is also rich in vitamin A, vitamin C and cucurbitacin.

History and culture

It is said that Emperor Zheng De of the Ming Dynasty went to Beijing for a private visit because he had no children in his later years. On this day, I passed by Suqian. Due to the strong wind on the road, the rented boat arrived at the East Gate Pier at night. In order not to disturb the local government, he and two bodyguards lived incognito in an inn in Wang Haohao, the eastern pass. At this time, Emperor Zheng De was thirsty and hungry. He asked the shopkeeper, "Boss, is there anything to eat in the shop?" Wang Laohao replied, "There are still some pancakes in the shop, but there is nothing to eat." Emperor Zheng De was helpless, so he picked up a pancake and chewed it, but he couldn't swallow it. Suddenly, I saw a lamp hanging in front of a family opposite the inn, which read "Ji Shen Soy Sauce Garden Store". He quickly said to Wang Lao, "Boss, please buy me some pickles." Not long after, Wang Laohao took a salty and spicy pimple about four or two times, cut a few pieces and gave it to Emperor Zheng De. "Guest, have a taste. This is our native product of Suqian! " Emperor Zheng De tasted it and found it crispy and delicious, which greatly stimulated his appetite and made him happy. Zheng De asked the boss; "What's this dish called?" The boss said: "This is a special product of Suqian, called Five Spicy Clubs."

The next day, Zheng Dezhao saw Suqian county magistrate. The magistrate took the emperor to the county government and gave a banquet. During the dinner, Emperor Zheng De said to the county magistrate, "Hericium erinaceus' bird's nest is delicious, but chili pepper in Ji Shen sauce garden is delicious. "The county magistrate sent someone to Ji Shen sauce garden to buy some spiced bumps, specially asked the chef to cut them into vermicelli-like filaments, drenched them with sesame oil and vinegar, and then added chopped green onion, minced garlic and shredded ginger. After Zheng De tasted it, he felt better and said, "This spicy pimple sounds strange. Just call it spiced kohlrabi! "After that, I wrote a few words for Ji Shen Sauce Garden: spiced kohlrabi is unique to Suqian! Since then, Suqian spiced kohlrabi has been included in the China Famous Cuisine Collection. Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River and passed by Suqian six times. He always brought some spiced kohlrabi back to Beijing.

working methods

Peel the spicy pimple (kohlrabi), scrape it clean, wash it, soak it in salt water for more than half a year, take it out and cut it into four, six and eight petals, cut off the bottom and connect the top, just like a complete spicy pimple, put it in the sun for a day and let it cool for more than ten days until it is not exposed to the sun, cool but not wet, crisp in the middle and crisp in the middle. Spiced kohlrabi, the key is "spiced". It is said to be spiced, but there are actually ten flavors, such as pepper, star anise, dried tangerine peel, anise, fennel and so on. The last process is easier said than done:-Put the semi-finished spicy pimples on a chopping board or a cauldron, then sprinkle all the spiced ingredients and rub them around, then rub the spicy pimples one by one, one by one, and rub the spiced ingredients from the inside out again and again until they are cooked. Rubbed spicy pimples don't taste good for a while, and they have to be put in a jar to seal their mouths. Only in the first half of the year will it be delicious, crisp, continuous, spicy and salty. If you eat a little, your appetite will increase greatly.