Dried radish is sun-dried radish, a unique vegetable. 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. Let's take a look at the production method and eating method of Chaoshan dried radish with me.

How to make dried radish? Dried radish is usually made in winter solstice. Dry, salt and hide? Three processes. Pull out the radish, wash it, expose it to the sun, then surround it with salt, fill it with a layer of radish and a layer of salt, then cover it, press it on a big stone and take it back at night. After a week, take it out to dry, rub off the water, and then expose it to the sun until the water can't squeeze out. Then the salt water in the bamboo mulch film is filtered and boiled, then the dried radish is poured into it for soaking, rubbed once while it is hot, squeezed out with salt water and dried in the sun. When it turns golden yellow, put the dried radish into a clean urn for compaction, seal it with yellow mud, and take it out after half a year.

The eating method of dried radish 1, washed and shredded, directly sent to rice porridge, often eaten for breakfast;

2. As the ingredients of Chaozhou cuisine, such as shrimp slices for soup, it has the reputation of dragon tongue and phoenix tail soup, and is often used to cook with fish or meat;

3. Stir-fry the eggs into cakes, that is, Chaoshan famous dishes? Pickled eggs?

4, healthy eating, appetizing digestion, and the effect of eliminating fashion.

The preserved vegetables in Chaoshan have been processed and become a gift with local characteristics. Overseas Chinese go back to Chaoshan to visit relatives, and like to take pickled vegetables back to their hometown.

Production characteristics of Xiaoshan dried radish

Cut the radish into strips with uniform thickness, expose it to the sun for three to five days, and then pickle it twice. For the first time, according to the proportion of adding salt to each 100 Jin of white radish, mix well and knead thoroughly, and put it into the cylinder in batches. When loading the cylinder, put one layer and step one layer, step by step. Take it out of the tank after three days and air it for another two or three days. Then the second pickling, adding salt according to the proportion of one and a half Jin per hundred Jin, then evenly mixing, kneading thoroughly, and then putting it into the tank in batches, which can be pickled for about seven days, and then it can be stored in the tank.

Flavor characteristics

The ingredients are exquisite, the processing is fine, the color is golden, the taste is delicious, the aroma is rich, and it tastes crisp and refreshing.

Nutritional characteristics

Dried radish also contains a certain amount of nutrients such as sugar, protein, carotene and ascorbic acid, as well as essential minerals such as calcium and phosphorus. Dried radish is high in vitamin B and iron, and it is a high-grade health food. Vegetarian ginseng? Good name.

Health care characteristics

Has the effects of reducing blood fat, lowering blood pressure, diminishing inflammation, stimulating appetite, clearing away heat and promoting fluid production, preventing heatstroke and cooling, removing oil, removing qi, resolving phlegm and relieving cough. Scientists also found that it contains choline, which is beneficial to lose weight. It contains a glucoamylase, which can decompose starch and other ingredients in food, promote the digestion and absorption of nutrients, and decompose nitrosamines, a carcinogen.

Edible characteristics