Mengshan dried radish [a specialty of Mengshan, Guangxi]

What is Mengshan dried radish? Authentic Guangxi Mengshan specialty: Mengshan dried radish

Content summary:Do you want to know what Mengshan dried radish is? This article is a detailed introduction to the local specialty of Mengshan, Guangxi - Mengshan dried radish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Mengshan dried radish. The full text takes about 5 minutes to read, mainly including the basic introduction of Mengshan dried radish and its nutritional value? The production method and tasting method of Mengshan dried radish

Basic introduction of Mengshan dried radish

Mengshan dried radish is a unique and flavorful dish. Rich in vitamin B, the iron content is higher than other foods except for Jin Zhen Cai. Radish, alias: white radish, Latin name: Raphanus sativus L。 Brassicaceae and radish are two or one year old herbaceous plants with fleshy straight roots, elongated, spherical or conical shapes, and green, white or red outer skin; The stem is branched, hairless, and slightly powdery. Root grown vegetables for consumption; Seeds, fresh roots, withered roots, and leaves are all used as medicine: seeds are used for digestion and phlegm reduction; Fresh roots quench thirst and aid digestion, while withered roots promote bowel movements; Ye treats primary dysentery and prevents dysentery; Seed oil extraction for industrial and edible use

What is the nutritional value of Mengshan dried radish

Method of making Mengshan dried radish

Dried radish is usually made around the winter solstice because the dried radish produced during this season is particularly refreshing.

. It needs to go through three processes: sun drying, pickling, and storage. Pull out the radish and wash it, expose it to the sun and wrap it tightly. Layer the radish with salt, fill it up and cover it with a lid. Then press a large stone on top 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

Tasting and eating method of Mengshan dried radish

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

Nowadays, Chaozhou preserved vegetables have become a local specialty gift after processing. Overseas Chinese like to bring preserved vegetables to their hometown when they visit Chaozhou and Shantou