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Serious beaker
Serious beaker
«——【Preamble】】 ——»
A plant that is inconspicuous in the north but was once cultivated in abundance in the south as a cash crop. This plant grows like an onion and a garlic and is loved by southerners. Why are there fewer and fewer growers of beloved plants?
«——【Yunnan Vegetables' "Bai Fumei·]——»
This ingredient, which is favored by southerners, is praised as the "white and rich beauty" of Yunnan vegetables. The reason why it is called is because the first characteristic of this ingredient is white, which is a kind of white, as clear as white agate.
What is this plant? This is the raw material of a pickled vegetable that southerners often eat -- scallion, which belongs to the Lycoris family and is a perennial herb. The rhizome at the bottom is oval in shape, and several will grow together.
Since the oval object at the bottom can be peeled off to reveal white flesh, and it belongs to polylife. Therefore, the people who discovered it at that time described it according to its growth Xi with the character "藠" on the head of the scallion.
Scallion is a plant native to China, and the earliest record of scallion is from the Yin Shang period. At that time, it was called 薤 (xiè), and the reason for this name is that the shape and taste of the scallion plant are very similar to leeks and shallots. The word shallot evolved from the word leek.
Chinese culture has a long history, and there are specific ways to eat scallion in a very early age. The scallion itself resembles onion and garlic, and people who see it use this plant as an auxiliary material when cooking.
Because the taste of scallion is spicier than garlic, it does not have the fishy smell of garlic itself. Therefore, it was very popular at that time, and there was a clear way of using it in the Chinese book "The Book of Rites: Internal Rules": "Green onions are used for fat, and shallots are used for cream." ”
In the Han Dynasty, someone made a poem with scallion, which used the dew on the shallot to evaporate, which was a metaphor for the shortness of life. Therefore, "Pickled Dew" has also become a famous elegy in ancient times.
Because the scallion is spicier than the garlic and has no peculiar smell, the southerners are Xi to replace the garlic with the scallion, especially the scallion itself has a special fragrance, which has been very popular since ancient times.
With the passage of time, each region in the south has its own unique way of eating scallion. The relatively mainstream and traditional way of eating is still pickled scallion, especially Kaiyuan sweet scallion is well-known at home and abroad.
The traditional way of marinating scallion is simple, as long as the rhizome is not damaged, it is intact and healthy. Wash the selected scallion carefully and soak it in water before trimming.
In order to ensure the texture and marinade, the size is consistent when cutting. A good scallion needs to be soaked for enough time to get rid of the excess spiciness. The flavor of pickling varies from place to place, which is due to the different pickling process and the recipe used.
Some places use salt for pickling, while others use sauces. Honey stains are even used in some places. The finished scallion can be described as sour, sweet, bitter, spicy and salty, and the five flavors have their own characteristics. The pickled scallion is crystal clear in color and has a pleasing appearance. Among these scallions, we have to mention the Kaiyuan sweet scallion of the Red River in Yunnan.
Kaiyuan sweet scallion is a famous specialty in Yunnan, and the production history has a history of more than 100 years. The production process has also been included in the list of the fourth batch of intangible cultural heritage expansion projects in Yunnan Province. In this 100-year production history, Kaiyuan sweet scallion has always been sold well at home and abroad. Its delicacy was also widely spread in the Qing court.
«——【·Economic Prospects·】——»
Although Kaiyuan sweet scallion is slightly spicy, the overall taste is tender, crisp and sweet and sour, and it is a very refreshing side dish that can be eaten directly. Kaiyuan sweet scallion is the main side dish of famous dishes such as Yunnan cuisine "fried chopped meat with scallion". Although Kaiyuan sweet scallion is very famous, it is not a monopoly in the production of scallion.
For example, in Qujing, Ma Long's scallion also has a high reputation. Compared with vinegar pickling, the finished product of white sugar pickled is not only white as jade, but also sweeter in taste. Because of its white jade-like appearance, many people who love scallion call it "agate scallion".
In addition to the above two, there is also Dali Weishan scallion, Dali Weishan scallion also originated in Yunnan, is the famous product of Yunnan scallion. Compared with the first two, Dali Weishan scallion is more rice-friendly, does not need to be specially pickled, only needs to use the spicy nature of the ingredients themselves, you can carry out cold dressing and hot stir-frying.
It is precisely because of the variety of ways to eat scallion that it is cultivated in many places in the south. This is a very popular cash crop in the local area, and it has also played a significant role in the development of local agriculture.
Some people may wonder how popular scallion is just a small dish. Why it has been cultivated in the past, but not eliminated.
In ancient times, due to the harsh environment. Many expensive plants are afraid to be planted, and the biggest reason why scallion is so popular is that the planting method is very simple, and there is no need to learn how to plant Xi.
Because the planting technology is not advanced enough, the common people can only rely on the weather to eat in the planting process. Therefore, the planting method is simple, and the yield is high enough is the best choice for the people, and the loss is reduced as much as possible.
And because of its strong vitality, it can grow normally even in some harsh environments, such as continuous rainfall or drought. The domestic yield of the mainland was 5,000 catties, so it was very popular at that time.
After planting, even if there is no experience, the yield per mu can reach three or four thousand catties. Now, with the development of science and technology and the updating of planting methods, it is not difficult for the selected high-quality varieties to reach five or six thousand catties per mu under the careful management and care of artificial.
It is precisely because of the long history of cultivation that many southerners have their own unique emotions in pickling scallion. Coupled with dietary Xi, scallions have always been a stable ingredient in the domestic market.
But with the passage of a few years, the scallion was exported overseas. However, the overall planting area is smaller. Why is the market promising, but there are fewer and fewer people planting it?
«——【The planting status of scallion·】——»
Some practitioners in the scallion industry have publicly stated that although the overseas sales of scallion have been soaring, they are still facing the problem of insufficient domestic scallion production.
At the beginning, the external sales of scallion were only less than 10 tons, and the domestic production was still up to the top at that time. However, since 2006, when the overseas market was gradually opened up by scallion enterprises, the export demand has become greater and greater. From 10 tons to about 3,000 tons, the overall foreign exchange earnings are more than 2 million US dollars, and it is even expected to reach 4,000 tons of exports.
With such a large export volume, the main places to be shipped are in Asia, such as Japan, South Korea, Malaysia and other countries. It is precisely because the canned food processed from scallion has also become popular in foreign countries, so the scallion that was originally cultivated more in the southern part of the mainland has gradually decreased.
Why has it been exported overseas, the demand for scallion is very huge. Since the market demand, theoretically, the hot scallion should attract more people to grow it. Why is there no seed in supply now?
We've also mentioned before that scallion is notoriously good for planting. There is almost no threshold, as long as you have patience and the appropriate equipment, you can be able to plant. It is precisely because the cultivation is too simple that many people dare not have more than one.
Once too many people grow it, the price of scallion will inevitably drop. In particular, the yield per mu of scallion is extremely high, and with the help of new technology, the yield per mu can be five or six thousand catties. Because the yield per mu is too high, many growers are worried about whether these scallion can be sold stably, otherwise the storage will increase unnecessary risks for farmers.
Not only is it easy to plant, but the initial investment cost is not large. Compared with those expensive Chinese herbal medicines, it can be said that it is cheaper. The low investment threshold is sometimes a benefit and sometimes a disadvantage. The combined causes of these factors have led to a decrease in the area under cultivation, and this is not counting the cost of making the scallion itself.
«——【·Conclusion·】——»
The yield per mu of scallion is very high, and the price has been relatively low. Experienced farmers are more willing to grow Chinese herbs or other vegetables that are more expensive to buy.
Although southerners have a soft spot for scallion, the demand for scallion is slowly decreasing with the continuous emergence of various pickles. Scallions have been cultivated in the south for many years, and the gradual reduction of cultivation is also an inevitable trend in the development of events.