Antong dried radish [Jiangsu Lianshui specialty]

What is Antong dried radish? Authentic Jiangsu Lianshui specialty: Antong dried radish

Content summary:Do you want to know what Antong dried radish is? This article is a detailed introduction toJiangsu Lianshui specialty - Antong dried radish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Antong dried radish. The full text takes about 4 minutes to read, mainly including the basic introduction of Antong dried radish and its nutritional value? What are the product features of Antong dried radish? The production method of Antong dried radish, etc

Basic Introduction of Antong Radish Dried

Antong Radish Dried is a delicious Han Chinese dish, belonging to Jiangsu cuisine. Antong County is the former name of Lianshui County in Huai'an City, Jiangsu Province. Due to the unique taste of the dried radish produced here, it was named Antong Dried Radish. During the Qing Dynasty, it was already known as Huaihai Jian. There are two types of dried radish production: raw dried and cooked dried. When cooked and ready to eat, it must be cooked to present its deliciousness. If it is raw and dry, it can be cooked as a dish without waiting for cooking

What is the nutritional value of Antong dried radish

Its color is bright, crispy and delicious

Method of making Antong dried radish

When marinating dried radish, choose "Lengtou Zi" which is medium to small in size, with a length of 8 cm to 10 cm and a diameter of 2 cm to 4 cm. Wash the radish and remove the whiskers. Cut each radish into four pieces and let them air dry in the sun. Place them in a container and sprinkle a thin layer of salt every 15 centimeters until they are thick. The top layer of salt should be slightly thicker. Generally, 50 kilograms of raw radish should be sprinkled with 2-3 kilograms of salt. Excessive salt can damage the flavor of dried radish. After placing the salt, place a heavy object on top and after 7 to 10 days, take it out and dry it in the sun (the brine in the tank is called "original brine" and should not be poured out), becoming "original dry". Original dried food is not suitable for consumption and must be marinated before consumption. Simply put it in the original brine and press it with a heavy object to absorb the original brine. After 7 to 10 days, remove and drain, then sun dry until the radish skin is concave inward. Boil with some original brine and vinegar (vinegar can prevent mold) (the amount of brine and vinegar depends on the amount of radish), cool down, sprinkle on the dried radish, mix evenly while sprinkling, and then put it in a jar and seal the jar mouth. This is the method of making dried radish with this flavor