5: 1 About 5.0 tons
Dried radish, its color is yellow and bright, seduce the appetite; its fragrance is pure and thick, lingering around for three days; its taste is salty and sweet, with endless aftertaste; The shape is uniform, just like ginseng; its price is reasonable, and the rich and poor alike can enjoy it. In the old days, the poor were the masters of the house, but now the rich are tired of eating big dishes and like them too. The original price was very cheap, but now the price has doubled, reaching hundreds of yuan per kilogram, which is equivalent to the price of soft-shell turtle. According to the "Encyclopedia of Chinese Native Products", Xiaoshan dried radish "has anti-inflammatory, heatstroke prevention and appetizing effects, and is a delicacy for breakfast." The main production area is in the sandy areas of Pianguali and Yipeng in the northeast of Xiaoshan, with a history of more than 800 years.
Xiaoshan dried radish is made from "Yidao species" radish, which is named after its length is similar to that of a kitchen knife and can be cut in half with one knife during processing. The basic folk production methods are as follows:
1. Ingredients: The ones with a diameter of 4 to 5 centimeters, a weight of about three taels, a thick white skin, no roots, spots, and less water content are better.
2. Knife skills: Divide one knife into two halves, cut each half straight into 3 to 4 strips, each half needs to be edged.
3. Dehydration: use natural wind to dehydrate, use reed rows to dry for 2 to 3 days, and turn it frequently. It cannot be placed in the open air at night. It needs to be moved under a corridor or suspended to cover it to prevent rain and dew.
4. Pickling: Put the radish strips in a large basin (wooden basin is best, most of them are plastic basin now) and add appropriate amount (this appropriate amount is top secret, patented, it can only be based on personal preference) ) Stir the salt evenly, put it into the tank in batches (ceramic ones, the existing ones use cement tanks, the taste is bad), layer by layer. After about 2 days, take them out of the vat, spread them out to dry, and turn them frequently. After about 3 to 4 days, add an appropriate amount of salt, mix well, compact the mixture in batches, put it into a ceramic jar, cover with salt, and seal it. It will be ready to eat after about 7 days.
5. How to eat: There are four basic ways to eat. One is bagged, ready to eat, and can be used with meals or snacks. The second is in bulk, which is best for making soup in summer to relieve the heat and appetize. The third step is oil steaming. Cut into cubes and pour oil (preferably rapeseed oil) for steaming. When the pot is opened, the aroma will come out. The more steamed, the darker the color, the more fragrant and more attractive it becomes. The fourth is to stir-fry, cut into cubes and stir-fry with diced meat, peanuts, etc.
Xiaoshan’s radish cultivation is due to the right time, location, people and people, which is difficult to compare with other places. When the weather is right, radish raw materials must be grown in one go, and it is best after the first frost. And the weather is very important during the drying process. Geography, in addition to longitude and latitude, also requires sandy soil quality. People and people, the production process is quite troublesome. Not only do you have to turn it frequently and spread it out multiple times, but you also have to divide it into jars and jars. You can't do it without patience and tenacity.