Such as: stewed black-bone chicken with plum, stewed duck with plum, stewed pig tellurium with plum, stewed pork belly soup with plum, sliced fried eggs, etc. The taste is natural and mellow. I tried again and again. The old preserved vegetables in my hometown have been sealed for more than five years. The color is black, oily and shiny, and the fragrance is unique. It has the special effects of invigorating spleen, stimulating appetite, resolving food stagnation, removing blood stasis, stimulating appetite and helping digestion.
"Pickled vegetables are more valuable than old vegetables", the longer the time, the more obvious the effect. They can be eaten immediately, boiled in soup, porridge or other foods, and have a unique flavor. Preserved vegetables are famous for their fresh color, crisp meat and sweet taste. This pickle is made of white radish produced in late autumn and early winter.
Remove and wash the stems, leaves and fibrous roots first, then cut into two pieces (small ones don't need to be cut) and expose them to the sun, pile them up at night, sprinkle with salt and compact them. Exposed the next day. If you work for a few days in a row, you will be half dry. This pickled vegetable can be eaten raw or sliced with beef, pork and tofu and cooked.
Both raw and cooked are delicious. Hakka people must eat tea with fried ingredients such as pickles, shrimp skin, vegetables and peanuts. Handmade, without preservatives.
dried turnip
Dried radish refers to dried radish, which is a unique, easy-to-preserve and popular dried vegetable in China. Rich in vitamin B, iron content is higher than other foods except day lily. Dried radish is called pickled mustard tuber in Chaoshan, which is salty and crisp, digestion and appetizing. It, together with Chaoshan pickles and fish sauce, is called Chaoshan Three Treasures. Shanghang dried radish was golden in color, tender in skin and crisp in meat, sweet and delicious, and enjoyed a high reputation in the early Ming Dynasty.