Longjiang dried vegetables [Guangdong Huilai specialty]

What is Longjiang dried vegetable? Authentic Guangdong Huilai specialty: Longjiang dried vegetables

Summary:Do you want to know what Longjiang dried vegetables are? This article is a detailed introduction toGuangdong Huilai specialty - Longjiang dried vegetables. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Longjiang dried vegetables. The full text takes about 4 minutes to read, mainly including the basic introduction of Longjiang dried vegetables and the product characteristics of Longjiang dried vegetables? The production method of Longjiang dried vegetables, the tasting and eating method of Longjiang dried vegetables, etc

Basic introduction of Longjiang dried vegetables

Longjiang dried vegetables are a traditional famous dish in Guangdong Province, known as the "Three Treasures of Chaoshan" along with Chaoshan pickled vegetables and fish sauce. Because the raw material radish is commonly known as "vegetable head" in Chaoshan, it is called "dried vegetable". Dried radish, sun dried radish. Carrots are extremely rich in vitamin B and have a high iron content, only lower than that of bok choy, surpassing all other foods. Originally a vegetable for ventilation and digestion, the dried radish made from it is also the most inconspicuous and inexpensive, but it is the best health food

In Chaoshan, dried vegetables are not a must-have in every household, but as long as one is from Chaoshan, they dare not say that they have never eaten dried vegetables. This is not only because of its low price, but also because of its practical cooking effect<25

And such a good thing, in fact, is very simple to make, using very ordinary materials, just simple white radish with salt, using traditional methods, ordinary people can also make it at home

What are the product characteristics of Longjiang dried vegetables

Salty and crispy taste, appetizing and digestive

The production method of Longjiang dried vegetables

The production of dried radish is generally carried out around the Winter Solstice, and involves three processes: sun drying, pickling, and storage.

. Pull out the radish and wash it thoroughly. After exposing it to the sun, wrap it tightly with one layer of radish and one layer of salt. Fill it up and cover it with a lid. Then press on a large stone and collect it at night. After one week, take it out and air dry it, rub off the moisture, and then expose it to the sun until no water can be squeezed out. Then filter and boil the salt water in the bamboo straw, soak it in dried radish, rub it again while it's hot, squeeze out the salt water, and dry it in the sun. When it turns golden yellow, put the dried radish into a clean jar, compact it, seal it with yellow mud, and take it out after six months. In this way, it becomes a unique flavor of dried radish

How to taste Longjiang preserved vegetables

2. As an ingredient for Chaozhou cuisine, such as slicing and adding fresh shrimp to make soup, it is known as dragon tongue and phoenix tail soup and is more commonly used for cooking fish or meat

3. Fry together with eggs until it becomes a pancake, which is the famous Chaoshan dish "Cai Nai Dan"

4. It is a health food that has the effects of appetizing and dispelling food, as well as dispelling wind energy